INGREDIENTS ⠀
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1 ½ cups nuts preferably crispy, activated – see earlier post on How To (I used almonds, pecans, brazils) ⠀
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1/2 cup unsweetened coconut flakes⠀
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3 tablespoons ground almonds⠀
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1 tablespoon cacao powder @before.chocolate
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1/4 teaspoon ground cinnamon ⠀
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¼ teaspoon salt (optional)⠀
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1 tsp coconut oil ⠀
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1/2 cup dark chocolate drops @before.chocolate
METHOD⠀
1. Preheat oven or warming drawer to 50C. Line a large baking sheet with parchment paper. ⠀
2. Melt the coconut oil and HALF the chocolate drops on a low heat in a pan. ⠀
3. Place the nuts in a food processor (or chop roughly by hand). Add the cacao powder, cinnamon, ground almonds and salt if using. Pulse to roughly chop. Then add the melted chocolate and pulse again to just combine all ingredients. ⠀
4. Mix in the coconut flakes. ⠀
5. Spread in one layer on the prepared baking parchment. ⠀
6. Place in oven for 4 hours. ⠀
7. Remove from oven and transfer the granola to a large mixing bowl and mix in the remaining 1/4 cup chocolate chips. ⠀
8. Then spread the granola back onto the baking sheet and leave to cool. The chocolate drops will hemp combine the granola further stay in chunks as it cools. ⠀
9. Store in a glass jar and use within two weeks. ⠀
