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.
Roughly chop the almonds.
Add almonds to the oat mixture.
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.
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
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.
- 3 cups organic rolled oats (not quick cooking) 360 grams
- 1/2 cup organic hemp seeds 60 grams
- 1/2 cup organic milled flax 60 grams
- 1 cup organic coconut flakes 120 grams
- 1 cup whole almonds 120 grams (roughly chopped)
- 1/3 cup organic coconut oil 78 ml
- 1/3 cup raw honey 18 ml
- 2 tablespoons pure maple syrup 30 ml
- 2 tablespoons raw cacao powder 15 gr
- Pinch of sea salt
- 1 teaspoon vanilla
- 1/2 cup Kallari chipped chocolate (you can use chocolate chips or chop your favorite organic chocolate bar) 120 grams
n 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.
You can make substitutions with this recipe. Substitute with equal amounts. Use what you have on hand.