Dark Chocolate Granola with Pink Salt
Serves
20
Total Time
1hrs 5mins
Calories
289
You know when you just want that little sweet kicker to your morning, without being too crazy? This is that breakfast. Full of goodness with no fuss!
- Chocolate 70%100 gfinely chopped
- Cacao nibs80 g
- Blanched almonds85 g
- Pecan pieces85 g
- Hazelnuts85 g
- Chia seeds25 g
- Coconut sugar30 g
- Sea salt2 pinches
- Cocoa powder45 g
- Gluten-free oats400 g
- Coconut oil100 g
- Vanilla bean paste2 teaspoons
- Honey100 g
- Shredded coconut25 g
Ingredients
- 1. Line a clean baking sheet with parchment paper
- 2. Add cacao nibs, blanched almonds, pecan pieces and hazelnuts to the baking sheet
- 3. Place into cold oven and roast until fragrant - 10 min, 200°C
- 4. Remove and let cool
- 5. Change the temperature to 170°C
- 6. Transfer content of baking sheet to TM5 bowl
- 7. Add chia seeds, coconut sugar, sea salt, cocoa powder and gluten-free oats to the TM5 bowl
- 8. Chop with MC in place - approx 5 sec, speed 4
- 9. Transfer content of TM5 bowl to large mixing bowl
- 10. Add coconut oil, vanilla bean paste and honey to the TM5 bowl
- 11. Heat - approx 4 min, 60°C, speed 2
- 12. Pour content of TM5 bowl into nuts and stir until coated
- 13. Transfer nuts to baking sheet
- 14. Bake until fragrant - 25 min, 170°C
- 15. Let cool
- 16. Add shredded coconut and chocolate 70% to the baking sheet
- 17. Mix
- 18. Store in plastic container
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
