Dark Chocolate Granola with Pink Salt

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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 8 Oct 2019


  • Chocolate 70% icon
    Chocolate 70%
    100g (about ½ cup)
  • Cacao nibs icon
    Cacao nibs
    80g (about ½ cup)
  • Blanched almonds icon
    Blanched almonds
    85g (about ½ cup)
  • Pecan pieces icon
    Pecan pieces
    85g (about ¾ cup)
  • Hazelnuts icon
    85g (about ½ cup)
  • Chia seeds icon
    Chia seeds
    25g (about 3½ tbsp)
  • Coconut sugar icon
    Coconut sugar
    30g (about 2½ tbsp)
  • Sea salt icon
    Sea salt
    2 pinches
  • Cocoa powder icon
    Cocoa powder
    45g (about ½ cup)
  • Gluten-Free oats icon
    Gluten-Free oats
    400g (about 2½ cups)
  • Coconut oil icon
    Coconut oil
    109ml (½ cup)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (11g)
  • Honey icon
    100g (about 4¾ tbsp)
  • Shredded coconut icon
    Shredded coconut
    25g (about 1¾ tbsp)


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