How do I make a satisfying chocolate almond grain-free granola?

Indulge in the rich, chocolatey goodness of our chocolate almond grain-free granola. A decadent treat that's perfect any time of day!

You'll need

Items needed to answer the question, How do I make a satisfying chocolate almond grain-free granola. Items include: Almond meal Shredded coconut Unsweetened cocoa powder Raw cacao nibs Sliced almonds Chia seeds Salt Coconut oil Maple syrup Vanilla extract

Almond meal 2 cups
Shredded coconut 1/2 cup
Unsweetened cocoa powder 1/4 cup
Raw cacao nibs 1/4 cup
Sliced almonds 1/4 cup
Chia seeds 2 tablespoons
Salt 1/4 teaspoon
Coconut oil 1/4 cup
Maple syrup 1/4 cup
Vanilla extract 1 teaspoon

Take note
Be careful not to burn the granola while baking. Keep an eye on it as it can easily go from golden to burnt. Also, make sure to let it cool completely before storing to ensure maximum crunchiness.

1

Preheat the oven

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

2

Mix the dry ingredients

In a large mixing bowl, combine 2 cups of almond meal, 1/2 cup of shredded coconut, 1/4 cup of unsweetened cocoa powder, 1/4 cup of raw cacao nibs, 1/4 cup of sliced almonds, 2 tablespoons of chia seeds, and 1/4 teaspoon of salt. Mix well to ensure all the ingredients are evenly distributed.

3

Prepare the wet ingredients

In a separate bowl, whisk together 1/4 cup of melted coconut oil, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract. Pour the wet ingredients over the dry ingredients and stir until everything is well coated.

4

Bake the granola

Spread the granola mixture evenly onto the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, stirring once halfway through. Keep an eye on the granola to prevent burning.

5

Cool and store

Once the granola is golden and crispy, remove it from the oven and let it cool completely on the baking sheet. This will allow it to become extra crunchy. Once cooled, transfer the granola to an airtight container and store at room temperature for up to two weeks.