Several months ago I was approached by a company called Kallari (Kahl-ya-di)Chocolate. I received information about their chocolate from Ecuador along with a few samples of their chocolate bars. They were in the process of distributing chipped chocolate through kickstarter. To make a long story short, their project was funded and I received three precious bags of their chipped chocolate. Which is made by cutting their chocolate bars into smaller pieces. You can read more details of how their chocolate is made and the Kallari mission on their site. By the way, I’m not received compensation for this post from Kallari. I just like to share products I love.
When I received the bags of chipped chocolate, I opened each bag carefully and sampled each bag. Letting the chocolate melt in my mouth slowly. I love my dark chocolate and consider anything less than 70% milk chocolate. Kallari 85% cacao is delicious without a bitter aftertaste. I’m in love. I carefully hid each bag in a secret hiding place while I decided the perfect recipe for the chipped chocolate. Nibbling from the bags every now and then when a chocolate “fix” was needed.
Because it’s January and because I’m on a healthy eating kick AND because I have decided to stay away from processed and packaged foods, I thought the purest way to eat my chipped Kallari chocolate was to eat it right from the bag. I have a hidden blend of raw cashews, pecans, almonds, hazelnuts and chipped chocolate. It’s the perfect snack when I’m craving cookies and I’m always craving cookies. Don’t worry I haven’t given up cookies. I’m just trying not to count 4 cookies as a meal.
I decided to make the cleanest form of granola that I could using what I had on hand in my kitchen. I think you’ll love the result. Chocolate Coconut Almond Granola.
Here is a list of the ingredients I used:
3 cups (360 grams) organic rolled oats (not quick cooking)
1/2 cup (60 grams) organic hemp seeds
1/2 cup (60 grams) organic milled flax
1 cup (120 grams) organic coconut flakes
1 cup whole almonds (120 grams) (roughly chopped)
1/3 cup (78 ml) organic coconut oil
1/3 cup (18 ml) raw honey
2 tablespoons (30 ml) pure maple syrup
2 tablespoons (15 gr) raw cacao powder
Pinch of sea salt
1 teaspoon vanilla
1/2 cupish Kallari (120 grams) chipped chocolate (you can use chocolate chips or chop your favorite organic chocolate bar)
Kallari chipped chocolate comes in 70%, 75% and 85% cacao.
I’m using 85% cacao.
In a large mixing bowl, add rolled oats and milled flax seed.
Add hemp seed.
Flaked coconut.
Roughly chop the almonds.
Add almonds to the oat mixture.
Stir.
In a small sauce pan, add coconut oil.
Add raw honey.
And pure maple syrup.
Bring to a simmer over low heat.
Add cacao powder.
Whisk to blend.
Turn off heat and add 1 teaspoon vanilla.
Add a pinch of sea salt.
Pour over granola mixture.
Stir well to evenly coat oat mixture.
Pour mixture into a 9 x 13-inch pan.
Spread mixture evenly.
Place pan in a preheated 350F (176C) oven.
Bake for 27 minutes stirring every 7 minutes. I like my granola chewy more than crunchy. If you like a harder granola, bake for 30 minutes stirring every 10 minutes.
The corners tend to cook faster. I like to pull the granola away from the corners and stir them to the center every 7 minutes.
After 27 minutes, remove pan from oven and allow granola to cool completely.
Once granola has COMPLETELY cooled, add chocolate.
Devour.
The perfect way to eat this granola is to top with fresh raspberries and give it a splash of Almond milk.
Chocolate Coconut Almond Granola
3 cups (360 grams) organic rolled oats (not quick cooking)
1/2 cup (60 grams) organic hemp seeds
1/2 cup (60 grams) organic milled flax
1 cup (120 grams) organic coconut flakes
1 cup whole almonds (120 grams) (roughly chopped)
1/3 cup (78 ml) organic coconut oil
1/3 cup (18 ml) raw honey
2 tablespoons (30 ml) pure maple syrup
2 tablespoons (15 gr) raw cacao powder
Pinch of sea salt
1 teaspoon vanilla
1/2 cupish Kallari (120 grams) chipped chocolate (you can use chocolate chips or chop your favorite organic chocolate bar)
In a large bowl combine oats, hemp seeds, milled flax seed, coconut flakes and chopped almonds. Stir to combine. In a small saucepan heat coconut oil, honey and maple syrup. Once coconut oil has melted stir in cacao powder. Whisk until smooth and mixture is simmering. Remove from heat, add vanilla. Pour chocolate mixture over oat mixture. Stir well to coat oat mixture. Pour into a 9 x 13-inch baking pan. Place in a preheated 350F (176C) oven. Bake for 27 minutes stirring every 7 minutes. Remove from oven and allow granola to completely before adding chocolate chips. Makes about 6 cups.
NOTE: You can make substitutions with this recipe. Substitute with equal amounts. Use what you have on hand.
Mm I have been craving granola lately, this seriously would hit the spot right now. Love the look of that Kallari!
The Kallari is wonderful, but not readily available. I hope that changes. Thanks for your comment.
Why coconut oil? Flavor?
I used coconut oil because I wanted the health benefits of the coconut oil. Yes, I love the flavor. If coconut oil is not available you can substitute with equal amounts of a light flavored olive oil or canola oil.
This looks delicious, and your photos are beautiful!
Mel
You are so kind. Thank you so much.
These look like amazing. I love this almond granola.
I can't stop eating it. I'm not sure if I should make a double batch or not??
This looks amazing and I love your photos, Janet! Mel
Looks delicious! How long will it stay fresh? (thinking about halving the recipe, since it's just my hub and me.)
I keep my granola in a jar with a lid. I'm not sure how long it stays fresh because we eat it within a week or two. The granola freezes great for months. It's just my husband and me as well and next time I make it I was thinking of doubling the recipe.
What a wonderful recipe! I think it looks delicious and fun to make and will leave me feeling great! Thank you Janet!
Chocolate always leaves me feeling great 🙂
I make a similar recipe that was my late grandmother's… minus the cacao powder… DEFINITELY adding that from now on – genius! SO yum.
Question, though – Wouldn't heating (and subsequently baking) the raw cacao and raw honey cancel out the healthy qualities of the RAW factor? I'm all about the raw & the health benefits- this is something I've been pondering awhile — (like, adding raw honey to hot tea…?) Any thoughts/info??
Great question. That never crossed my mind. I did some research and by golly why use raw honey if you are just heating it? Right? Heating raw honey does remove some of the health benefits. However, I think you are still better off using raw than a pasteurized honey from a grocery store. My opinion only. I only buy raw honey from local bee keepers. I love it. As far as the raw cacao, I don't have an answer for you. I could really find anything regarding cooking with it. mynewroots.blogspot.com uses raw cacao and has the nutritional background with her recipes. She heats it in her almond milk hot chocolate….hmmmm. Let me know if you find more info on that. Thanks for bringing that to my attention.
You can easily substitute with a light flavored oil that you have on hand. I like using Avocado oil or a lightly flavored olive oil.