This is one of my favorite granolas ever. Maybe because I love cacao hehe.. The combination of cacao, crunchy brazil nuts, sweet dates and raspberries is just perfect! I sprinkle this granola on top of my smoothie bowls or coconut yoghurt. I promise that your kitchen will smell like heaven while it’s toasting in the oven.

Store in an airtight glass container

2.5 cups rolled oats
1 cup almond flour
6 tbsp coconut oil, melted
3 tbsp agave syrup
3 tbsp cacao
1/2 cup brazil nuts, chopped
6 dates, pitted and finely chopped
1/4 cup quinoa puffs
1/2 cup freeze dried raspberries

1. In a large bowl, add the oats, cacao and the almond flour first. Stir until combined.
2. Add the coconut oil, agave syrup, dates and brazil nuts. Stir until combined.
3. Spread out on an oven tray with a baking sheet and roast in the oven for 15 minutes on 150°C, make sure to keep an eye on it so it doesn’t burn.
4. Once it’s toasted, leave it out to cool down for 15 minutes. Then add the quinoa puffs and freeze dried raspberries. Store in an airtight glass container.

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