Dark Chocolate Granola with Pink SaltMake on Drop
I'm a great eater of breakfast when I didn't make it myself. Take me to a cafe any day, and I can compete with the best of them, but I honestly don't do breakfast. This recipe however, may change my mind and potentially yours too! It is really yummy. I know, I know, chocolate for breakfast...but why not? Chocolate comes from a fruit that grows on a tree...so really, it's just fruit!
You can totally make this vegan by using maple syrup or rice malt syrup in place of the honey and of course, any chocolate worth it's name that is above 70% is supposed to be dairy free. If it lists any dairy on the package, it officially is not 70%...just saying.
SO vegans unite and rejoice. Decadent breakfast is served...just go the coconut milk!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 80 Grams Cacao Nibs
- 85 Grams Almonds blanched BUY
- 85 Grams Shelled Pecans
- 85 Grams Shelled Hazelnut(s)
- 25 Grams chia seeds
- 30 Grams Coconut Sugar
- 2 Pinches Pink Salt Flakes BUY
- 45 Grams Cocoa Powder BUY
- 400 Grams gluten free rolled oats
- 100 Grams Coconut Oil BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 100 Grams Honey BUY
- 1 Handful Shredded Coconut BUY
- 100 Grams Chocolate dark, chopped roughly BUY
Place the cacao nibs, and all the nuts onto a lined tray and into a cold oven set to 200°C. Roast for exactly 10 minutes. They will be very fragrant and just browning. Cool slightly. Leave the oven on but reduce the temperature to 170°C.
Place cooled nibs, nuts, chia seeds, coconut sugar, pink salt flakes, cocoa powder and rolled oats into the Thermomix bowl and chop .05 sec x 4/Turbo pulse. Set aside in a large mixing bowl. You should still have some good texture left in the mixture.
Place coconut oil, vanilla and honey into the Thermomix bowl and melt 4 min/60°C/speed 2.
Tip over the nut mixture and stir through until everything is coated. Spread out onto a lined baking tray and return to the oven for 20-25 minutes until fragrant and toasty. Cool.
Add the coconut and chopped chocolate to taste. Store in a jar for up to 3 weeks or freeze to preserve freshness.
With cold milk and more chocolate on the side if desired.
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