I’ve been a tad addicted to granola lately. It’s the easiest thing in the world to throw together, only takes about 30 minutes, and is great for an on-the-go breakfast or snack. What could be better? Last week I shared a Pumpkin Spice Granola but this week…this week I’m sharing one even better. Chocolate Fudge Coconut Granola.
Yes it’s amazing and yes you’ll be making it three times a week like I am after you try it.
First of all how could something with chocolate fudge not be dreamy? The creamy sweet chocolate folded into the crisp shreds of dried coconut and assorted nuts and seeds makes one perfect granola.
Truly, I don’t think I’ll ever make another granola recipe again.
Of course this is great on it’s own but I urge you to try a crumble or two on top of ice cream or with a splash of coconut milk for a fun morning cereal or midnight snack.
Plus you won’t feel guilty like you do when you buy the store bought kind with loads of unneccesary sugar added to it. A few tablespoons of maple syrup is all you need to sweeten things up a bit.
Paleo Chocolate Fudge Coconut Granola
Granola is the easiest thing in the world to throw together, only takes about 30 minutes, and is great for an on-the-go breakfast or snack.
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- 1 lb mixed nuts about 3 cups - I used pecans, almonds, hazelnuts, and cashews
- 1/2 cup chia seeds
- 1.5 cups unsweetened shredded coconut
- 1/4 cup coconut oil
- 6 tablespoons cacao powder
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch sea salt
More TIPS about this paleo recipe in the post above!
- Preheat oven to 300° F. Line a large baking sheet with parchment paper.
- In your food processor or blender pulse the nuts until they are broken down to the size you want. I like mine on the chunky side but be sure not to over process.
- Place the nuts in a large bowl and toss with chia seeds and coconut flakes.
- In a small pot over low heat melt the coconut oil. Turn off the heat and whisk in the cacao powder, maple syrup, vanilla, and salt until smooth.
- Pour the fudge over the granola and toss to coat. Spread the mixture evenly onto the pan and bake for 25-30 minutes stirring once or twice.
*It's hard to tell if the mixture is done since it's already brown from the chocolate. Simply take a bite of a nut to gauge the doneness. It should taste toasted and crunchy.