If you are a lover of dark chocolate, prepare to fall in love yet again. Rich in flavor, sprinkle this decadent granola over your favorite pudding, ice cream, dessert or shake for an extra special treat. I like to chop 1 to 2 oz of a 100% Ghirardelli cacao bar (as it contains no sugar) to add to the granola after it is cooled but that dark of chocolate isn't for everyone. Feel free to improvise as you wish.
Makes About 3 Cups
Prepare the oven and pan:
Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper.
Make the granola:
Place the nuts in a food processor and pulse several times until the mixture resembles a crumbly texture. Do not over-process. Transfer the nuts to a large mixing bowl then stir in the coconut flakes until evenly combined. Add the sweetener, coconut sugar, cocoa powder and cacao nibs and stir until evenly combined. Then add the melted coconut oil and tapioca syrup and mix well.
Bake the granola;
Pour the mixture into the prepared pan and spread evenly. Bake for 10 minutes, then stir. Return to the oven and bake for another 4 to 5 minutes. Watch closely to avoid burning, stirring as needed until the granola is becoming slightly darker in color. Remove the pan from the oven and garnish with a good pinch of Maldon salt. Let rest for 10 minutes then cool in the fridge for at least 30 minutes until it hardens.
Store the granola:
Store the granola in a covered container in the fridge for up to four days.
Notes: A sharp knife can be used in place of a food processor.
Related Recipes: Mocha Zen Pudding
Ingredients
Directions
Prepare the oven and pan:
Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper.
Make the granola:
Place the nuts in a food processor and pulse several times until the mixture resembles a crumbly texture. Do not over-process. Transfer the nuts to a large mixing bowl then stir in the coconut flakes until evenly combined. Add the sweetener, coconut sugar, cocoa powder and cacao nibs and stir until evenly combined. Then add the melted coconut oil and tapioca syrup and mix well.
Bake the granola;
Pour the mixture into the prepared pan and spread evenly. Bake for 10 minutes, then stir. Return to the oven and bake for another 4 to 5 minutes. Watch closely to avoid burning, stirring as needed until the granola is becoming slightly darker in color. Remove the pan from the oven and garnish with a good pinch of Maldon salt. Let rest for 10 minutes then cool in the fridge for at least 30 minutes until it hardens.
Store the granola:
Store the granola in a covered container in the fridge for up to four days.