We went all out on the chocolate front. This is our “dessert” granola, though not at all reserved for dessert. For those mornings when you just need a chocolate fix, this is a little sweeter than the banana pecan one, delicious as a snack right from the jar, or on top of a mighty bowl of your favourite dairy-free yogurt or ice cream alternative. If you haven’t tried granola as an ice cream topping, DO IT!

Preparation Time - 10 minutes
Cooking Time - 40 minutes
Servings - 8 - 10

Ingredients

• 300g jumbo oats
• 100g almonds, roughly chopped
• 40g desiccated coconut
• 1 tbsp chia seeds
• 60g coconut sugar or soft brown sugar
• ½ tsp salt
• 90g coconut oil, melted
• 30g smooth almond butter
• 40g cocoa powder or raw cacao powder
• 60ml maple syrup
• 1 tsp vanilla extract
• 100g mini vegan dark chocolate chips; for adding once cooked!

Directions

1. Preheat your oven to 130C (260F).
2. Mix together oats, almonds, chia seeds, coconut, salt and sugar in a large bowl.
3. Mix together melted coconut oil, almond butter, cocoa powder, maple syrup and vanilla in a jug or bowl. Once well mixed add to the dry ingredients.
4. Mix everything well until all the dry ingredients are completely coated!
5. Pour out onto a large baking paper lined baking tray. Bake for 20 minutes, remove from the oven and toss around a bit. Bake for 10 minutes more and then toss again.
6. Bake for a final 10 minutes, so 40 minutes total and allow to cool FULLY without any more tossing to allow some clumps and chunks to set.
7. Once fully cool carefully mix through the chocolate chips and store in a seal tight large jar or glass container for up to two weeks.