Dark Chocolate Granola with Pink Salt

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    20
  • Calories icon
    Calories
    288

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!

recipe updated 3 Apr 2019

Ingredients

  • Cacao nibs icon
    Cacao nibs
    80g
  • Blanched almonds icon
    Blanched almonds
    85g
  • Pecan pieces icon
    Pecan pieces
    85g
  • Hazelnuts icon
    Hazelnuts
    85g
  • Chia seeds icon
    Chia seeds
    25g
  • Coconut sugar icon
    Coconut sugar
    30g
  • Sea salt icon
    Sea salt
    1g
  • Cocoa powder icon
    Cocoa powder
    45g
  • Gluten-Free oats icon
    Gluten-Free oats
    400g
  • Coconut oil icon
    Coconut oil
    109ml
  • Vanilla bean paste icon
    Vanilla bean paste
    11g
  • Honey icon
    Honey
    100g
  • Shredded coconut icon
    Shredded coconut
    25g
  • Chocolate 70% icon
    Chocolate 70%
    100g

Tools

  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon TM5
  • kCook icon TM5 bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Prep and set aside chocolate 70%: finely chopped
  2. Pre-heat - 200°C
  3. Line a clean baking sheet with parchment paper
  4. Add cacao nibs
  5. Add blanched almonds
  6. Add pecan pieces
  7. Add hazelnuts
  8. Roast until fragrant - 10 min, 200°C
  9. Remove and let cool
  10. Reduce - 170°C
  11. Transfer content of baking sheet to TM5 bowl
  12. Add chia seeds
  13. Add coconut sugar
  14. Add sea salt
  15. Add cocoa powder
  16. Add gluten-free oats
  17. Fit TM5 bowl to TM5
  18. Chop - approx 5 sec, speed 4
  19. Transfer content of TM5 bowl to large mixing bowl
  20. Add coconut oil to the TM5 bowl
  21. Add vanilla bean paste
  22. Add honey
  23. Heat - approx 4 min, 60°C, speed 2
  24. Pour content of TM5 bowl into nuts
  25. Stir until coated
  26. Transfer nuts to baking sheet
  27. Cook until fragrant - 25 min, 170°C
  28. Let cool
  29. Add shredded coconut
  30. Add prepared chocolate 70%
  31. Mix
  32. Store in plastic container
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