Paleo Chocolate Chunk Granola

Paleo Chocolate Chunk Granola

Crush your chocolate craving with this sugar-free Paleo Chocolate Chunk Granola that’s vegan and packed with protein. Great for an afternoon snack that won’t leave you in a carb coma. It’s great on almond/coconut yogurt, homemade ice cream, or by the handful.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Paleo Chocolate Chunk Granola

Paleo Chocolate Chunk Granola

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: About 4 1/2 Cups 1x
  • Category: Snacks, Dessert
  • Method: Baking
  • Cuisine: Vegan, Plant-Based

Description

Paleo Chocolate Chunk Granola


Scale

Ingredients

  • 1 packed cup raw walnut halves
  • 3/4 packed cup raw pecan halves
  • 3/4 packed cup whole raw almonds
  • 3/4 packed cup unsweetened shredded coconut
  • 1/2 cup unsweetened cocoa powder, packed and leveled (regular or Dutch process)
  • 1/2 cup unsweetened, unsalted almond butter
  • 1/4 cup plus 1 tbsp Lakanto Powdered Sweetener, packed and leveled
  • 1/4 cup plus 1 tbsp boiling water
  • 2 tbsp Lakanto Maple Flavored Syrup
  • 1 tbsp avocado oil
  • 1 tsp espresso powder or dark instant coffee powder
  • 1/4 tsp salt
  • Optional: Add Lakanto semisweet chocolate chips (vegan, paleo, and sugar-free) and dried fruit to make a trail mix

Instructions

  1. Place oven racks in top two positions and preheat the oven to 300 degrees F. Line two large rimmed baking sheets with parchment paper or Silpat mats and set aside.
  2. Roughly chop the nuts to desired consistency (we like it chunky because it’s a heartier snack). Do this by hand to avoid a powdery mess. Add the chopped nuts and coconut to a large mixing bowl and set aside. 
  3. Measure 1/4 cup boiling water, add the Lakanto Powdered Sweetener, and stir until dissolved. 
  4. Measure the almond butter and microwave in 15-second intervals until soft and easy to work with (30-45 seconds total). Add the melted almond butter to a medium mixing bowl, then add the cocoa powder, Lakanto syrup, oil, salt, espresso powder, and boiling water mixture. Measure another tablespoon of boiling water, swish it around in the measuring cup from the powdered Lakanto and add it to the bowl. Slowly stir until completely combined. The mixture will be a bit thick.
  5. Add the wet mixture to the dry mixture, folding the two into each other with a rubber spatula to incorporate. At first it will look like you won’t have enough wet mixture to make it all come together, but you will. Just keep going.
  6. Divide the mixture between the two prepared pans and arrange in a single uniform layer. There will be space, and we need that in order to bake off the liquid. 
  7. Bake 15 minutes, remove pans from oven and flip the granola over, moving the middle granola outward toward the edges of the pan to ensure an even bake. Be sure to rotate the pans between the racks, alternating each time you flip the granola. 
  8. Bake another 15 minutes, remove pans from oven, and flip the granola again. Be sure to alternate racks when returning to oven. 
  9. Bake a final 15 minutes, then remove pans from the oven, flip the granola once more, and allow to cool completely on the pans (this is when it crisps up).  Once fully cooled, add Lakanto chocolate chips and sugar-free dried fruit (blueberries, cranberries, cherries) for an even heartier trail mix, if desired. 

Notes

Store in a reusable silicone zipper bag with excess air removed up to a week.

Keywords: CHOCOLATE GRANOLA, PALEO, LOW-CARB, GRAIN-FREE, GLUTEN-FREE, VEGAN, PLANT-BASED, PLANTBASED, SUGAR-FREE, DAIRY-FREE, CHOCOLATE CHUNK GRANOLA

PALEO CHOCOLATE CHUNK GRANOLA
PALEO CHOCOLATE CHUNK GRANOLA

Leave a Reply

Your email address will not be published.