Dark Chocolate Granola with Pink Salt
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 5mins
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- Serves
- 20
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- 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!
recipe updated 21 Dec 2021
Ingredients
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- Chocolate 70%
- 100 g
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- Cacao nibs
- 80 g
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- Blanched almonds
- 85 g
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- Pecan pieces
- 85 g
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- Hazelnuts
- 85 g
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- Chia seeds
- 25 g
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- Coconut sugar
- 30 g
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- Sea salt
- 2 pinches
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- Cocoa powder
- 45 g
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- Gluten-free oats
- 400 g
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- Coconut oil
- 100 g
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- Vanilla bean paste
- 2 teaspoons
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- Honey
- 100 g
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- Shredded coconut
- 25 g
Tools
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Oven
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Parchment paper
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Wooden spoon
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TM5
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Tm5 bowl
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Large mixing bowl
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Baking sheet - 18 x 13"
Step preview
- Line a clean baking sheet with parchment paper
- Add cacao nibs, blanched almonds, pecan pieces and hazelnuts to the baking sheet
- Place into cold oven and roast until fragrant - 10 min, 200°C
- Remove and let cool
- Change the temperature to 170°C
- Transfer content of baking sheet to TM5 bowl
- Add chia seeds, coconut sugar, sea salt, cocoa powder and gluten-free oats to the TM5 bowl
- Chop with MC in place - approx 5 sec, speed 4
- Transfer content of TM5 bowl to large mixing bowl
- Add coconut oil, vanilla bean paste and honey to the TM5 bowl
- Heat - approx 4 min, 60°C, speed 2
- Pour content of TM5 bowl into nuts and stir until coated
- Transfer nuts to baking sheet
- Bake until fragrant - 25 min, 170°C
- Let cool
- Add shredded coconut and chocolate 70% to the baking sheet
- Mix
- Store in plastic container