Vegan Chocolate & Coconut Granola Recipe

Author: Rachel Smith

Read Time:   |  4th July 2016

Vegan Chocolate & Coconut Granola Recipe

This chocolate and coconut granola is the richest, darkest, most chocolatey granola you can imagine, with some extra chunks of raw chocolate thrown in for good measure!

It tastes delicious served with some cold, creamy almond milk and fresh strawberries. Perfect for an indulgent pick-me-up in the morning!

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To make your own batch of granola, you’ll need a baking tray, baking paper, a pan, a whisk, a large bowl and a rubber spatula.

Total Time: 55 minutes

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 5

Total Time: 55 minutes

Servings: 5

Ingredients

Method

Ingredients

(Servings: 5)

  • 12 12 g coconut oil
  • 7 7 g cocoa powder
  • 8 8 g maple syrup
  • 10 10 g coconut sugar
  • 0.2 0.2 pinch Himalayan salt
  • 0.025 0.025 tsp coconut extract
  • 0.025 0.025 tsp vanilla bean paste
  • 0.5 0.5 cups oats
  • 0.1 0.1 cup macadamia nuts (coarsely chopped)
  • 0.1 0.1 cup Coconut Merchant coconut chips
  • 0.1 0.1 cup raw dark chocolate, coarsely chopped (substitute with 70%+ dark chocolate or dairy-free chocolate!)

Method

Method:

  1. Heat oven to 140c, and line baking tray with baking paper
  2. Heat coconut oil in a pan over low-medium heat. Whisk in the cacao power, maple syrup, sugar and salt and bring to simmer, and whisk until sugar melts
  3. Stir in coconut extract and vanilla
  4. Combine oats, macadamia, and coconut chips in a large bowl, and stir in cacao mixture with a rubber spatula until the it mixture is completely, evenly covered
  5. Spread granola in an even layer over baking tray, and bake for 40 minutes. Turn off the oven then let the granola sit in the warm oven for 25 minutes before removing from the oven to cool
  6. When cool, break into pieces and toss in the Loving Earth chocolate chunks
  7. Serve with almond milk and strawberries

 

Now that you’ve given this one a go, why not try making our Vegan Tahini Granola with Maple Syrup?

Written by

Rachel Smith

Rachel Smith

Having launched the brand's digital presence in 2015, Rachel shares her love for animals and the planet through her work as Vegan Food & Living’s Digital Editor. As a passionate vegan for over eight years, Rachel loves creating delicious vegan dessert recipes for her award-winning blog, Rawberry Fields. Rachel's recipes and photography have been featured in numerous international print and digital publications including the Daily Mail, Huffington Post, Thrive, and Buzzfeed. You can follow Rachel at @rawberryfields

Meet the team

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