Raw Cacao Granola

Chocolate for breakfast anyone?

When I saw how expensive the so called “healthy” granola were at the supermarket I decided to make my own. I wanted chocolate, crunchy nuts, coconut and maple goodness. This granola will take your breakfast to the next level!

FAST nutritional FACTS

Buckwheat is actually a seed from a plant cultivated in Asia and is therefore gluten free. It gets cardiovascular benefits from the phytonutrient rutin that can help lower blood pressure and reduce cholesterol. Rutin is widely present in plants but is relatively rare in their edible parts.

Ingredients

• 3 cups gluten free rolled oats

• 1 cup buckwheats

• 1 or 2 cups of coconut flakes (depending on your taste preference)

• 1/3 cup chia seeds

• 1/2 cup pumkin seeds

• 1 cup roughly chopped walnuts / hazelnuts / cashews / pecans (or a mix!) - I used hazelnuts

• 3 tbsp coconut sugar

• 1/3 cup maple syrup

• 1/3 cup coconut oil

• 1/2 cup raw cacao powder

• Pinch pink Himalayan salt

Method

Preheat the oven at 170C.

In a large bowl, mix together the oats, buckwheats, coconut flakes, chia seeds, pumpkin seeds, nuts and coconut sugar and combine with a wooden spoon.

In a small pot on low heat melt the coconut oil with the maple syrup (or honey) and salt. Once melted, take away from the heat and stir in the cocoa powder with a waist so you obtain a very runny chocolate.

Poor the chocolate over the dry ingredients and combine well.

On a baking tray with parchment paper, spread the mixture with a wooden spoon and press so it is compact.

Bake in the oven for 15-20min, then stir and place back in the oven for another 5-10min until golden and toasted. Be careful nut to burn it as it would be hard to tell by the colour!

Let it fully cool down before storing in a glass container for up to three weeks.