Crunchy Mocha chocolate granola
Ingredients
- 250 g oats
- 50 g puffed grains (amaranth, quinoa, rice)
- 100 g pitted dates (soaked in hot water for about 10 minutes)
- 2 Tbsp (30g) almond butter *
- 1/4 Cup +1Tbsp water
- 1 Tsp vanilla extract
- 1 heaped Tbsp (15g) coconut sugar
- 2 heaped Tbsp (20g) cacao powder
- 2 Tsp coffee powder (coffee beans ground into a fine flour)
- 1/4 Tsp salt
- handful (around 15g) dessiccated coconut
- large handful (50g) cacao nibs, chocolate chips or a mix of both
Instructions
- Preheat the oven to 200 C and line a bink tray with some parchment paper.
- Mix the oats, puffed grains, cacao powder, coffee powder, coconut sugar and salt in a large bowl.
- In a blender blend the dates with the water, almond butter and vanilla extract until completely smooth and there are no chunks left.
- Add the date mixture to the dry ingredients and stir everything together to combine well.
- Spread out the ???onto the lined baking tray. Reduce the temperature of the oven to 180C bake for 20-25 minutes. Check every few minutes to make sure nothing gets burned. Towards the end (about 5 minutes before finishing) of the baking process break the base into peaces using a large wooden spoon.
- Let cool completely befor mixing in the cacao nibs/ chocolate chips/ mix of both. Store in an airtight container for about 2 weeks and enjoy!
Notes
*you can substitute the almond butter with any other nut/seed butter (or oil of your choice)