Grain-Free Chocolate Granola

Chocolatey Grain-Free Granola with sugar-free option (carob, cacao, cocoa) - Foody First

Anything crunchy is my fav! Anything crunchy AND chocolatey, well that is just next level.

This grain-free granola is a perfect combination of nuts, seeds, coconut and chocolate. Giving you those healthy fats, perfect crunch, and loads of fibre and flavour!

I have made this granola without maple syrup for a zero sugar treat, but for those who aren’t accustomed to no-sugar treats I would recommend making it with the maple syrup.

Get ready to make this for all your chocolate-y cravings!

GRAIN-FREE CHOCOLATE GRANOLA

Makes around 4 cups/1 L of granola // Vegan, Paleo, Refined Sugar-Free, Gluten Free, Dairy Free

INGREDIENTS:

  • 1 cup (140g) raw almonds (sub with pumpkin seeds if wanting nut-free) (I did use activated almonds, but you don’t have to)

  • 1 cup (130g) shelled raw sunflower seeds

  • 1/2 cup (45g) unsweetened shredded coconut

  • 1/2 cup (25g) large flake coconut

  • 1 1/2 (19g) Tbs chia seeds

  • 1/4 cup (30g) cacao/cocoa powder

  • 1/4 tsp salt

  • 2 Tbs (30ml) coconut oil, melted

  • 1 Tbs (15ml) coconut butter, melted (or an additional 1 Tbs of coconut oil)

  • 1 tsp (5ml) vanilla extract

  • 3 Tbs (45ml) maple syrup (omit if you want sugar-free)

  • 1/4 cup (35g) cacao nibs or mini chocolate chips (optional)

DIRECTIONS:

  1. Granola: Preheat oven to 300°F / 150°C. Line a large baking sheet with parchment paper for easy clean up!

  2. Chop almonds/pumpkin seeds with a sharp knife or add them to your food processor and pulse to roughly chop. Add sunflower seeds and pulse to chop, until all nuts and seeds are about the same size.

  3. Pour the chopped nuts and seeds into a large mixing bowl. Add the coconut, chia seeds, cacao/cocoa, & salt. Pour in the melted coconut oil, coconut butter, vanilla extract, and maple syrup. Mix well to coat. Spread the mixture out evenly onto the lined baking sheet.

  4. Bake for 30 minutes, stirring a couple times at the 15-minute mark. The granola is ready when it is golden and fragrant. It will crisp up even more as it cools outside the oven. Once cool, stir in cacao nibs/chocolate chips.

  5. Once granola is fully cooled store in an airtight glass container at room temperature for up to one month. 

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* Recipe adapted from My New Roots