Disclaimer: For a girl that has a major sweet tooth, I'm not a chocolate fanatic. Call me crazy, but I prefer vanilla frosting on a cupcake over chocolate. That said, dark chocolate always wins - sorry, milk! I am, however, a coffee fanatic. I just love my morning cup of joe. Now, when you pair coffee with the bitter taste of dark chocolate, and add a touch of 'salty' to bring out each flavor... that is the whole package. Am I making you drool yet? So, here it is! My Salted Chocolate Coffee Granola. Pretty easy too - not a whole lot to it! What I also love about my recipe is that I use organic cacao powder - chocolate in a purer form than cocoa. This plant-based superfood is less processed (at a much lower temperature), allowing it to maintain more of its nutritional value.
3 cups gluten-free rolled oats**
1 cup chopped almonds (I like to buy slivered almonds and then chop them)
¼ cup unsweetened coconut flakes
1 Tbsp chia seeds
2 Tbsp organic cacao powder*
2 Tbsp ground coffee (I used what was in my cupboard: Trader Joe's French Vanilla - so good!)
1 tsp Himalayan pink salt (important to stick to this specific salt for its flavor. Also said to have nutritional benefits over table salt or sea salt- Google this!)
3 Tbsp coconut butter* or coconut oil
3 Tbsp organic pure maple syrup
What To Do:
Preheat oven to 350° F.
Line a baking sheet with parchment paper; set aside on countertop.
In a big bowl, combine all dry ingredients with a wooden spoon.
In a small saucepan, at the very lowest heat, melt coconut butter (or oil) and maple syrup together. Lightly stir until combined and fully melted. This should only take about 1 minute.
Drizzle 1/3 of the syrup mixture over the combined dry ingredients. Fold the mixture together using a rubber spatula. Do this 2 more times until syrup mixture is emptied from the saucepan.
Using the rubber spatula, transfer the granola mixture evenly onto your parchment lined baking sheet.
Bake for 15 minutes (this might seem short, but I tried this over and over again, and 15 was the magic number!)
Carefully remove from oven and let cool completely before transferring to tupperware... or before digging right in!!!
I like to store my granola in the refrigerator so it will stay fresh for longer.
*Visit my Favorites page for my favorite brands and links to purchase.