Chunky Chocolate Grain-Free Granola
This Chunky Chocolate Grain-Free Granola is an easy and delicious breakfast or it can be eaten by the handful as a fueling snack. You certainly won't miss the grains in this gluten-free, refined sugar-free, and paleo granola.
Servings 24 servings
Ingredients
- 4 cups mixed nuts of your choice I used 2 cups chopped pecans, 1 cup chopped walnuts, and 1 cup sliced almonds
- 1 ½ cups unsweetened coconut flakes
- ½ cup sunflower seeds
- ¼ cup cacao nibs
- 3 tablespoons AllWhites 100% liquid egg whites or 1 egg white, lightly beaten
- 2 tablespoons water
- 3 tablespoons coconut oil melted
- ¼ cup cocoa powder
- ¼ cup maple syrup
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 3 ouces dark chocolate roughly chopped
Instructions
- Preheat the oven to 300ºF and line a baking sheet with parchment paper.
- In a large bowl, combine the nuts, coconut, sunflower seeds, and cacao nibs.
- In a different mixing bowl or large measuring cup, whisk together the egg white with the water until bubbly and slightly foamy.
- Add the coconut oil, cocoa powder, maple syrup, almond butter, vanilla extract, and salt to the egg white/water mixture and whisk together well until combined. Pour over the dry ingredients and stir everything until well coated.
- Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 35 to 40 minutes or until dry to the touch and crispy, rotating the pan once after 20 minutes.
- Remove granola from the oven, sprinkle with chopped chocolate, and allow it to sit undisturbed until completely cool. Once cool, use a spatula to get under the granola and break up into large clusters.
- Store the granola in an air-sealed container for up to 1 month.
