Dark Chocolate Maple Sea Salt Grain-free Granola

• Vegan
• Gluten free

• Condiments

  • 1/3 cup Almond butter, creamy
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/3 cup Almond flour
  • 1/4 tsp Cinnamon
  • 1/3 cup Dark chocolate chips
  • 1 tbsp Maple sugar
  • 1/2 tsp Sea salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Cashews
  • 4 tbsp Chia seeds
  • 1 cup Pecans
  • 1/2 cup Pumpkin seeds
  • 1/2 cup Sunflower seeds

Found on rachlmansfield.com

Ingredients

• 1 cup cashews
• 1 cup pecans
• ⅓ cup almond flour
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• ⅓ cup creamy almond butter
• 3 tablespoons coconut oil
• 2 tablespoons maple syrup
• 4 tablespoons chia seeds
• 1 tablespoon maple sugar
• ½ teaspoon vanilla extract
• ½ teaspoon sea salt
• ¼ teaspoon cinnamon
• ⅓ cup dark chocolate chips

Directions

• Preheat your Wolf Gourmet Convection Oven to 300 degrees (or your regular oven)
• Line a baking tray with parchment paper
• In food processor combine cashews, pecans, pumpkin seeds and sunflower seeds until broken up but do not over pulse! Just a few times to break up the nuts and seeds
• In a small sauce pan, melt together almond butter, coconut oil, maple syrup and vanilla extract for a about a minute over medium heat until it is a liquid mixture then set aside
• In a large bowl, add the broken nuts and seeds followed by almond flour, maple sugar, chia seeds, sea salt, cinnamon and mix well
• Pour liquid mixture in the bowl and make sure everything is evenly coated
• Add granola to parchment paper and make sure that the granola bakes close together, do not spread apart on the baking tray to ensure you get clusters!
• Bake for 20 minutes then rotate baking tray and bake for another 20 minutes
• Let cool then add dark chocolate chips and enjoy!
• *Will stay good for about a week in airtight container, I like to keep in fridge!