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Close up of granola in bowl made with nuts, seeds and cacao and without grains

Chocolate Grain-Free Granola

A delicious chocolate grain-free granola. Super quick and easy to make. Makes about 7 cups (21 serves at 1/3 cup per).
Course Breakfast
Cuisine Gluten free, Healthy, Paleo, Plant-based
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 21
Calories 272kcal


  • 1 cup almonds
  • 1 cup cashews
  • 1 cup walnuts
  • 1 cup sunflower seeds
  • 1 cup coconut flakes/chips
  • 1/2 cup desiccated coconut
  • 2 tablespoons chia seeds
  • 2 tablespoons flax seeds
  • 2 tablespoons hemp seeds
  • 1/4 cup raw cacao nibs
  • 1/4 teaspoon (or just over) coarse sea salt

Wet ingredients

  • 1/3 cup coconut oil
  • 1/3 cup pure maple syrup
  • 1/3 cup raw cacao powder
  • 4 tablespoons cashew butter (I used a cashew-coconut blend)
  • 1 teaspoon vanilla extract


  • 1 handful freeze dried raspberries/banana


  • Pre-heat oven at 135˚C (275˚F).
  • Add almonds, cashews, walnuts, sunflower seeds and cacao nibs to a food processor. Pulse for around 10 seconds, then transfer 1/3 of the mixture to a large mixing bowl. Give it another quick pulse, then remove another third. Pulse the remainder quickly then add that to the bowl too. This gives a varied consistency to the granola.
  • Add the remaining coconut, flax, chia, hemp and sea salt, set aside.
  • In a small pot over a low heat, combine the wet ingredients and stir vigorously till the mixture is liquid without any lumps. Pour chocolate mixture over the granola and mix well to combine. If using freeze dried fruit, fold a handful or two through now.
  • Spread granola evenly over a tray lined with baking paper. Place it in the middle shelf of the oven and bake for around 25 minutes, giving it a good stir after 10 minutes of bake time. Remove from oven and let cool – it will harden as it cools.
  • Store in a glass jar, makes 6-7 cups.


Calories: 272kcal