Dark Chocolate Granola with Pink Salt

Name: Thermomix recipe: Dark Chocolate Granola with Pink Salt
Prep time: 10 min
Cook time: 35 min
Ingredients: 80 Grams cacao nibs; 85 Grams almonds blanched; 85 Grams pecans; 85 Grams hazelnuts; 25 Grams chia seeds; 30 Grams coconut sugar; 2 Pinches pink salt flakes; 45 Grams cocoa powder; 400 Grams gluten free rolled oats; 100 Grams coconut oil; 2 Teaspoons vanilla bean paste; 100 Grams honey; 1 Handful shredded coconut; 100 Grams chocolate dark, chopped roughly

Make on Fresco

Serves 20 Prep Time 10 minutes Cook Time 35 minutes Rated:

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!

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Need

80 Grams cacao nibs BUY
85 Grams almonds blanched
85 Grams pecans
85 Grams hazelnuts
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
2 Teaspoons vanilla bean paste BUY
100 Grams honey
1 Handful shredded coconut
100 Grams chocolate dark, chopped roughly BUY

Do

1: 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.
2: 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.
3: Place coconut oil, vanilla and honey into the Thermomix bowl and melt 4 min/60°C/speed 2.
4: 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.
5: 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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Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!