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CHOCOLATE GRANOLA

Sometimes you just want a little chocolate therapy without all the nasties. I’ve designed that special indulgent treat that will surely satisfy when the afternoon munchies hit. I love making my own granola at home and I’ve used 100%  pure gluten & dairy free ingredients that contain healthy brain boosting fats like almonds and coconut as well as antioxidant rich super foods like cacao and berries.

WHAT’S GREAT ABOUT IT:

Bursting with antioxidants this purely delicious chocolate granola is low GI and contains mineral rich cocoa, almonds, cashews, cacao nibs and coconut. Almonds and cashews are the feature of my Chocolate granola, giving the recipe a nice protein boost to support and balance blood glucose, as well as helping you stay fuller for longer and provide a sustained energy realise. Coconut oil is rich in lauric acid, which is antibacterial and antiviral so it helps support your immune system. Naked Chocolat is a blend of mineral rich cocoa, carob, maca, cinnamon and vanilla bean that helps boost endorphins and enhance mental alertness. The blend of ingredients is also rich in trytophan, an essential amino acid which is required for the production of serotonin – the feel good hormone.

 

+ ingredients & methods +

ingredients (Makes 1 jar)

150g raw whole almonds, chopped
100g raw cashews
1 1/2 cups (100g) organic coconut flakes
1/2 cup (75g) cacao nibs
1/4 cup (40g) Naked Chocolat or cacao
1/4 cup (60ml) organic maple syrup
1 teaspoon vanilla bean paste
a pinch of sea salt
Sprinkle goji berries or freeze dried berries (optional)

method

  1. Preheat oven to 120 C / 248 F.
  2. Chop the almonds roughly using a knife or food processor then add into a large mixing bowl.
  3. Add whole cashews, coconut, cacao nibs, Naked Chocolat and sea salt.
  4. Mix through lightly with your fingertips until combined.
  5. Add maple syrup and vanilla.
  6. Mix through well using your hands – I normally wear disposable gloves for this purpose.  It’s also important you continue to lightly mix for a few minutes until your raw mix looks wet and glossy. (see notes)
  7. Spread granola evenly and thinly onto a lined baking tray.
  8. Bake for 45 minutes – checking the granola after 30 minutes – just to make sure. (see notes)
  9. Cool granola completely then pack into glass storage jars.
  10. Enjoy as a snack straight out of the jar or topped with icy cold milk.

 

+ notes & inspiration +

When first mixing the granola, it may seam a little dry but keep mixing and it will gradually become more moist, if needed add a teaspoon of water.

You can use raw honey in replace for maple syrup. Warm the honey in a little warm water before mixing through.

Add 1 tablespoon Healthy Chef Protein when mixing your dry ingredients to boost protein and amino acid profile.

My chocolate granola is the perfect pantry staple that you can enjoy as a crunchy chocolatey snack straight out of a jar or topped with your favourite icy cold milk.

Add goji berries, dried cherries or freeze dried berries after baking – the red fruits marry perfectly with chocolate.

Combine 1/4 cup of chocolate granola into a blender with 1 1/2  cups almond milk a scoop of Healthy Chef Protein and a little ice for a yummy chocolatey milkshake.

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