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Coconut Cacao Paleo Granola

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A crunchy, grain-free granola made with nuts, seeds, coconut, cacao, and maple syrup. This rich chocolatey granola is perfect for yogurt, smoothie bowls, chia pudding, fruit, or snacking by the handful.

Ingredients

  • 1 cup raw almonds
  • 1 cup raw pecans or walnuts
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup unsweetened cacao powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup cacao nibs, optional
  • 1/3 cup additional coconut flakes, optional for finishing

Instructions

  1. Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  2. Add the almonds, pecans or walnuts, and cashews to a food processor. Pulse several times until roughly chopped, leaving plenty of larger pieces for a chunky texture.
  3. Transfer the chopped nuts to a large bowl. Add the coconut flakes, pumpkin seeds, sunflower seeds, cacao powder, cinnamon, and sea salt. Stir until evenly combined.
  4. In a separate small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
  5. Pour the coconut oil mixture over the dry ingredients and stir thoroughly until the nuts, seeds, and coconut are evenly coated.
  6. Spread the mixture evenly over the prepared baking sheet and gently press it down with a spatula to encourage larger clusters.
  7. Bake for 25 to 30 minutes, rotating the pan about halfway through for even baking. Avoid excessive stirring so the clusters remain intact.
  8. Remove the granola from the oven when it smells toasted and the edges are slightly darker. Let it cool completely on the baking sheet without stirring.
  9. Once completely cool, break the granola into clusters and fold in the optional cacao nibs and additional coconut flakes.

Notes

  • For larger clusters, press the granola firmly onto the baking sheet and avoid stirring it while it cools.
  • For extra coconut flavor, increase the coconut flakes or add a small amount of coconut extract with the vanilla.
  • For stronger chocolate flavor, add extra cacao powder or fold in cacao nibs after cooling.
  • Macadamia nuts, hazelnuts, Brazil nuts, or additional walnuts can be substituted while keeping the overall quantity of nuts similar.
  • Unsweetened dried cherries, cranberries, or chopped dates can be added after the granola has cooled.
  • Unsweetened cocoa powder can be substituted for cacao powder.
  • Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.
  • Freeze in an airtight freezer-safe container for up to 2 months.
  • If the granola loses its crunch, warm it briefly in a low oven and allow it to cool completely before storing again.

Nutrition

Find it online: https://thefamilycooking.com/coconut-cacao-paleo-granola/