This recipe is super quick and easy to make and perfect for all you chocolate lovers. It is healthy and full of antioxidants while keeping it delicious! I like serving it with some coconut yoghurt and fruit or to top my smoothie bowls with like this one below (click photo for a delicious green smoothie bowl recipe).
Chocolate Granola (vegan & gluten free)
1 cup oats (use gf oats to make this recipe gluten free)
1/2 cup buckwheat groats
1/2 cup almonds (roughly chopped)
2 tbsp chia seeds
4 tbsp cacao powder
4 tbsp agave or maple syrup
3/4 cup toasted coconut flakes
Good pinch of pink himalayan salt
Preheat oven to 180ºC.
Add all ingredients to a bowl except for the toasted coconut flakes, cacao powder and agave.
If you have untoasted coconut flakes then add them to the bowl.
In a separate bowl or cup mix the cacao powder and agave together until it is smooth and not too runny. If it is too thick add a tiny dash of water.
Poor it onto the other ingredients and mix until well incorporated.
Poor mixture onto a baking tray lined with parchment paper and press down the mixture firmly and compact. This will ensure that you get a nice and crunchy granola.
Bake in the oven for 20 minutes. Make sure you do not stir halfway through.
Make sure the mixture has cooled down before breaking it up into chunks.
If you are using toasted coconut flakes like I did then just add them to the mixture now before storing or serving.
Store in an airtight container at room temperature.