The perfect Valentine’s Day granola is here: chocolate cherry granola. Yes, chocolate in granola! After all, February is chocolate lover’s month, so why not?
So, because of the whole chocolate lovers month thing, I guess this is the ideal granola to eat in February, regardless of Valentine’s Day. And, hey, love is still involved either way, so I suppose it’s appropriate to say, eat your heart out!
While this is a dessert granola, it’s actually not too sweet. But naturally, you can always make it more or less sweet for your taste.
I really hope you love this granola. I mean, what’s not to love though? It’s:
- crunchy and nutty
- easy to make
- perfectly chocolatey (not too much, not too little)
- delish with yogurt, non-dairy milk or by the handful
- delightful to eat
Happy chocolate cherry granola making and eating, friends!
Also, if you enjoy this recipe and are interested in other grain-free granola options, check out my grain-free honey nut granola.
Cheers and enjoy!
Perfectly chocolatey and not too sweet, this chocolate cherry granola adds some decadence to breakfast. Enjoy this grain-free granola with yogurt, plant-based milk or by the handful.
- 1 cup raw almonds
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw hazelnuts
- 1/2 cup raw walnuts
- 1 cup unsweetened coconut chips
- 1/4 cup flax meal
- 1/4 cup cacao or cocoa powder
- 1/4 tsp sea salt
- 1/4 cup coconut oil, melted
- 1/3 cup raw honey or maple syrup
- 3 Tbsp unsweetened almond butter
- 1 Tbsp pure vanilla extract
- 3/4 cup unsweetened dried cherries, roughly chopped
- 1/4 cup cacao nibs
- 1/4 cup dark chocolate chips
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Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper and set aside.
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Add the almonds, pumpkin seeds, hazelnuts and walnuts to the food processor bowl and pulse a few times until a coarse mixture forms, but some bigger pieces still remain. Pour mixture into a large bowl. Add the coconut chips, flax meal, cacao or cocoa powder and sea salt. Lightly stir.
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In a small bowl, whisk together the coconut oil, raw honey or maple syrup, almond butter and vanilla. Pour over nut mixture and stir well to coat.
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Spread mixture onto prepared baking sheet in an even layer. Bake for 25-30 minutes, stirring halfway through. Once done, remove from oven and stir in the dried cherries and cacao nibs. Let cool completely before mixing in dark chocolate chips. Store in airtight container.
If possible, opt for sprouted nuts and seeds!
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