A crunchy granola full of big clusters and crumble coconut. It is rich in chocolate thanks to the cacao powder and the chunks of Dark Raspberry Chocolate and studded with zesty fruit pieces of freeze-dried raspberries. Perfect with milk, yoghurt or straight out of the jar, this vegan, gluten-free and easy recipe is a real treat or gift to Mum this Mother’s Day.
By Nourishing Amy
Double Chocolate Raspberry Granola
Prep Time:
Serves: 1 People
Ingredients
Ingredients
150g oats
25g oat flour (blitz oats in a food processor to a fine ‘meal’)
40g ground almonds
40g desiccated coconut
2 tbsp cacao powder
50g cashew or almond butter
3 tbsp maple syrup or agave
1 tsp vanilla essence
35g freeze-dried raspberries
90g Divine 70% Dark Chocolate with Raspberries, chopped small
Method
Step 1
Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
Step 2
Add the oats, oat flour, ground almonds, desiccated coconut and cacao powder in a large bowl and mix to combine.
Step 3
Pour in the cashew or almond butter, maple syrup and vanilla essence. Stir thoroughly to make sure the mixture is fully combined – you may want to use your hands.
Step 4
Transfer the mixture to the lined tray and bake for 25 minutes, stirring it through after 10 minutes.
Step 5
Allow to cool fully before stirring in the freeze-dried raspberries and chopped chocolate. Store in an airtight container for up to 2 weeks.
