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Chocolate Crunch Granola

Start your morning off with a sweet treat!  Chocolate Crunch Granola is a little bit breakfast and a little bit dessert—the perfect combination!  vegan // gluten free // soy free // nut free
Author: Sarah De la Cruz

Ingredients

For the Chocolate Berry Crunch:

  • 1/3 cup tahini
  • 8 dates + 6 Tablespoons soaking water see below (OR sub 1 Tablespoon of maple syrup and use 5 Tablespoons soaking water)
  • 2 Tablespoons cocoa powder
  • 1/2 teaspoon espresso powder optional
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 4 cups rolled oats choose certified gluten free if you need to
  • 1 cup shredded coconut

Chocolate Berry Crunch mix ins:

  • 1/2 cup mini chocolate chips I like Enjoy Life (optional if you are avoiding sugar)
  • 1 cup freeze dried strawberries*
  • 1/2 cup freeze dried raspberries*
  • *Freeze dried is much crispier than regular dried but still in the dried fruit section (I get them at Trader Joe's and Whole Foods).  You could of course sub something else if you can't find them.

For the Monkey Crunch Chocolate Granola:

  • 1/3 cup peanut butter or sub any other nut or seed butter that works for you
  • 8 dates + 6 Tablespoons soaking water see below (OR sub 1 Tablespoon of maple syrup and use 5 Tablespoons soaking water)
  • 2 Tablespoons cocoa powder
  • 1/2 teaspoon espresso powder optional
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 4 cups rolled oats choose certified gluten free if you need to
  • 1 cup shredded coconut

Monkey Crunch Granola Mix ins:

  • 1/2 cup mini chocolate chips I like Enjoy Life (optional if you are avoiding sugar)
  • 1 cup freeze dried bananas chopped into chunks
  • *Freeze dried is much crispier than regular dried but still in the dried fruit section (I get them at Trader Joe's and Whole Foods).  You could of course sub something else if you can't find them.

Instructions

  • Soak the dates in a small bowl with water for 10-30 minutes.  Preheat your oven to 350°. Line a large jelly roll pan with parchment paper and set aside.
  • Without draining the water, pull out the dates with your fingers and place them into the food processor.  Add the tahini, 6T of date soaking water (taste it—it's unbelievably sweet!), cocoa powder, espresso powder, vanilla and salt.  Process until smooth, scraping down several times.
  • In a large bowl (much larger than you think you need), mix the oats and shredded coconut.  Add the chocolate sauce and mix with oats and coconut until completely incorporated.
  • Pour the mixture out onto the prepared pan.  Bake at 350°, turning several times, for 30-35 minutes.  Edges crisp up faster, so mix well.  Once it has cooked let cool completely—it will get crispier as it sits.
  • Once it has cooled add the mix ins.
  • Mix well and store in an airtight container for up to a week or so.  Enjoy!

For the Monkey Crunch Chocolate Granola:

  • Soak the dates in a small bowl with water for 10-30 minutes.  Preheat your oven to 350°. Line a large jelly roll pan with parchment paper and set aside.
  • Without draining the water, pull out the dates with your fingers and place them into the food processor.  Add the tahini, 6T of date soaking water (taste it—it's unbelievably sweet!), cocoa powder, espresso powder, vanilla and salt.  Process until smooth, scraping down several times.
  • In a large bowl (much larger than you think you need), mix the oats and shredded coconut.  Add the chocolate sauce and mix with oats and coconut until completely incorporated.
  • Pour the mixture out onto the prepared pan.  Bake at 350°, turning several times, for 30-35 minutes.  Edges crisp up faster, so mix well.  Once it has cooked let cool completely—it will get crispier as it sits.
  • Once it has cooled add the mix ins.
  • Mix well and store in an airtight container for up to a week or so.  Enjoy!