|15 min||35 min||14|
|3 tbsp||Maple syrup, pure|
|2 tbsp||Coconut oil|
|2 tbsp||Almond butter (or nut butter of choice )|
|4 tbsp||Cacao powder, raw|
|2 tsp||Vanilla extract, pure|
|3 cup||Rolled oats, dry|
|1 cup whole||Almonds, raw (chopped )|
|1/2 cup hulled||Sunflower seeds|
|2 tbsp||Coconut, shredded, unsweetened|
|1/3 cup||Dried goji berries|
|2 tbsp||Chia seeds|
|1/2 cup||Cacao nibs, raw|
Preheat the oven to 250°F.
Mix the maple syrup, coconut oil and nut butter in a sauce pan over medium heat. Add cacao powder and cinnamon then bring to a boil, lower the heat and simmer for 5 minutes or until the sauce becomes thick enough that you can see the bottom of the pot while you stir. Once it has reached desired thickness, add the vanilla and set aside.
In a very large bowl mix the oats, almonds, walnuts, sunflower seeds and coconut.
When the chocolate mixture is done cooking, pour it over the dry mixture while it is still warm. Mix well until everything is evenly coated.
Spread the granola onto one or two baking sheets lined with parchment paper. Bake for 30-45 minutes, stirring every 10 minutes. If you are using two baking sheets rotate the rack it is sitting on each time you stir.
When the granola is cooked, remove from the oven and let it cool for 20 minutes so it stiffens. Add the goji berries, chia seeds and cacao nibs and store in an air tight container in the fridge for up to a month.
Note: 1 serving is a 1/2 cup