Paleo Dark Chocolate Granola
Crunchy, deeply chocolatey, and packed with nuts and seeds, this granola is the kind of breakfast that makes waking up genuinely exciting. Almonds, pecans, pumpkin seeds, and unsweetened coconut flakes form the base, all coated in a glossy mix of melted coconut oil, pure maple syrup, and vanilla before hitting the oven at a low 325°F. The cocoa powder weaves through every cluster, giving you that dark chocolate hit without any grains, refined sugars, or dairy sneaking in. Pressing the mixture flat on the baking sheet before baking is the move that creates those satisfying, chunky clusters — let it cool completely undisturbed and you'll be rewarded. Store-bought granola is almost always loaded with oats, canola oil, or mystery sweeteners, so having a batch of this in an airtight container on your counter is a genuine win. Optional dairy-free chocolate chips stirred in after cooling take it fully over the top. This recipe makes 8 servings, so it's worth doubling if your household tends to snack.
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Learn more →Ingredients
8 servings
- 2 cups raw almonds, roughly chopped
- 1 cup raw pecans, roughly chopped
- 1 cup unsweetened coconut flakes
- ½ cup raw pumpkin seeds
- ¼ cup unsweetened cocoa powder
- ¼ tsp fine sea salt
- ⅓ cup coconut oil, melted
- ⅓ cup pure maple syrup
- 1 tsp pure vanilla extract
- ½ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the chopped almonds, chopped pecans, coconut flakes, pumpkin seeds, cocoa powder, and sea salt. Stir until the cocoa powder is evenly distributed and no dry pockets remain.
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