Raw Vegan Chocolate Granola

You can’t go wrong with the chocolate + granola combo. This crunchy raw vegan chocolate granola will be a perfect start of your day. Pour some almond milk over it, or just snack on it by itself. The buckwheat groats are puffy and crunchy and they remind me of chocolate rice crispies clusters. These are so addictive, I have to force myself to stop. The granola is easy to make and keeps in the fridge for a long time. If you can make it last that long, that is. I for one can’t. To make it raw, you’ll need a dehydrator, but if you don’t own a dehydrator, you can bake it instead. Though it will no longer be raw, it will still be vegan, gluten-free, and yummy!

Now, without further ado, it’s chocolate granola time! If you own a dehydrator, soak the buckwheat groats and sunflower seed for 12 hours. Rinse well and drain, then dry them in the dehydrator at 115 ℉ (46℃) for about 12-18 hours until completely dry. If I have some extra time, I like sprouting the seeds to increase their nutritional value. If you are baking the granola, skip the entire soaking process and use them dry straight out of the bag.
Add in the buckwheat groats, sunflower seeds, hemp seeds, flax seeds, shredded coconut, cacao powder, and salt in a bowl and mix well.

Mix the coconut oil, maple syrup, and vanilla extract, then pour it over the granola mix.

Combine well until everything is evenly distributed and the surface of the granola mix gets evenly wet looking.

Line the dehydrator tray with a mesh sheet, then a silicone sheet. Spread the chocolate granola thin and evenly, and dehydrate at 115 ℉ (46℃) for about 12 hours until completely dry. Break it up into pieces with your hands and transfer them into a bowl.

If you are using an oven, preheat the oven to 250℉ (120℃) and spread the chocolate granola thinly onto a baking sheet. Bake for 40-50 minutes until the surface is dry, stirring every 15 minutes. The granola might not seem very firm when it’s warm, but it will harden when it cools off. Let it cool, then lightly break up the granola with a spoon. Transfer the granola into a bowl.

In a separate small bowl, mix the chocolate sauce ingredients to make the chocolate sauce. 

Pour it over the chocolate granola and combine well until the granola is evenly coated with the chocolate sauce.

Spread the chocolate granola onto a baking sheet and refrigerate for 15-30 minutes, until the chocolate sauce hardens.

There you have it! Freshly homemade raw vegan chocolate granola! Watch out, you might not be able to stop munching on this! You have been warned!

Raw Vegan Chocolate Granola

 

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Prep time

20 hours

Cook time

12 hours 30 mins

Total time

32 hours 30 mins

 

Author: Mariko Sakata

Cuisine: raw food, raw vegan, gluten-free

Serves: 8

Ingredients

• 1½ cups buckwheat groats (or raw oats if you prefer it)
• ⅓ cup sunflower seeds
• ⅓ cup hemp seeds
• ⅓ cup flax seeds
• ⅓ cup coconut flakes
• 2 Tablespoons +2 teaspoons cacao powder
• ¼ teaspoon salt
• ¼ cup maple syrup
• 1 Tablespoon melted coconut oil
• 1 teaspoon non-alcohol vanilla extract
• 
  

Chocolate sauce

• ¼ cup melted coconut oil
• ¼ cup maple syrup
• 2 Tablespoon + 2 teaspoons cacao powder
• A pinch of salt

Instructions

If you own a dehydrator:

1. Soak the buckwheat groats and sunflower seed for 12 hours. Rinse well and drain. Dry them in the dehydrator at 115 ℉ (46℃) for about 12-18 hours until completely dry.
2. Add in the buckwheat groats, sunflower seeds, hemp seeds, flax seeds, shredded coconut, cacao powder, and salt in a bowl and mix well.
3. Mix the coconut oil, maple syrup, and vanilla extract, then pour it over the granola mix. Combine well until everything is evenly distributed and the surface of the granola mix gets evenly wet looking.
4. Line the dehydrator tray with a mesh sheet, then a silicone sheet. Spread the chocolate granola thin and evenly, and dehydrate at 115 ℉ (46℃) for about 12 hours until completely dry. Break it up into pieces with your hands and transfer them into a bowl.
5. In a separate small bowl, mix the chocolate sauce ingredients to make the chocolate sauce.
6. Pour it over the chocolate granola and combine well until the granola is evenly coated with the chocolate sauce.
7. Spread the chocolate granola onto a baking sheet and refrigerate for 15-30 minutes, until the chocolate sauce hardens.

If you are using an oven:

1. When using an oven, use the buckwheat grouts and seeds dry, straight out of the bag.
2. Add in the buckwheat groats, sunflower seeds, hemp seeds, flax seeds, shredded coconut, cacao powder, and salt in a bowl and mix well.
3. Mix the coconut oil, maple syrup, and vanilla extract, then pour it over the granola mix. Combine well until everything is evenly distributed and the surface of the granola mix gets evenly wet looking.
4. Preheat the oven to 250℉ (120℃) and spread the chocolate granola thinly onto a baking sheet. Bake for 40-50 minutes until the surface is dry, stirring every 15 minutes. The granola might not seem very firm when it's warm, but it will harden when it cools off. Let it cool, then lightly break up the granola with a spoon. Transfer the granola into a bowl.
5. In a separate small bowl, mix the chocolate sauce ingredients to make the chocolate sauce.
6. Pour it over the chocolate granola and combine well until the granola is evenly coated with the chocolate sauce.
7. Spread the chocolate granola onto a baking sheet and refrigerate for 15-30 minutes, until the chocolate sauce hardens.

Notes

If you don't have sunflower seeds, hemp seeds, and flax seeds on hand, feel free to replace it with whatever nuts or seeds you have.

Keeps for 1 month stored in the refregirator.

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