1. Combine silken tofu, cocoa powder, and maple syrup in a food processor on PULSE. Mix until ingredients are blended.

* You don't have to use a food processor or blender, you can hand mix in a bowl if you like.

2. Pour mixture in a tupperware or mason jar and stir in chia seeds until well mixed.

3. Place raspberries on top of the mixture in the jar.

4. place shredded coconut on top of raspberries in the jar.

5. Add 1 serving of granola on top.

6. Place lid on the jar or tupperware and put in the fridge over night. (or at least 4 hours)

Enjoy in the morning

Recipe Yield: 6 servings Serving Size: 35g (about 1/3 cup)

1. Place dates, coconut oil, mint, and spices in a food processor or blender.

Pulse until chopped into a chunky looking paste, then add to mixing bowl.

2. Add oats to mixing bowl with the paste and fold in until all is well mixed.

I find that kneading the oats into the mixture helps to mix everything together.

3. Place mixture flat on to a non-stick baking sheet. You will want the mixture to resemble the same shape as the cooking sheet in a flat "sheet".

4. Sprinkle hemp and sunflower seeds on top of the sheet of mixture...press into the sheet so it sticks and it isn't loose.

5. Bake at 350-degrees Fahrenheit for about 16-20 minutes until you see the oats starting to dry out and crisp up.

You may leave in longer if you want a crispier granola.

Let cool and break into granola chunks or cut evenly into bars, dividing lengthwise and width wise. 

enjoy!