A few tablespoons of maple syrup is all you need to sweeten things up a bit. Combine palm shortening, coconut milk, chocolate, vanilla and salt in large heat-safe bowl. Place coconut sugar, arrowroot flour and cocoa powder in a high speed blender and pulse until fine and powdery. Plus you won’t feel guilty like you do when you buy the store bought kind with loads of unneccesary sugar added to it. Line a 9-inch loaf pan with parchment paper, extending paper over edges in a sling. In a medium saucepan over very low heat melt the baking chocolate while stirring constantly, then stir in the almond butter to combine. 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. Combine all dry ingredients including the coconut sugar in one bowl, then set aside. Refrigerate until chilled and firm, about 2 hours. Truly, I don’t think I’ll ever make another granola recipe again. Whisk in the cocoa powder, nut butter, maple syrup, and if using, vanilla extract and salt, into the melted coconut oil until completely smooth. Then stir the mixture rapidly with a wooden spoon or. Let the pot cool to 80c / 175f, without stirring. Once it reaches this temperature, remove from the heat. Use a candy thermometer to read the temperature, letting it boil until it reaches 110c / 235f. Start by warming for 60 seconds, stirring, and then warming in 30 second increments stirring after each until the mixture is melted and smooth. Pour the maple syrup into a medium saucepan and bring to the boil, stirring occasionally. Yes it’s amazing and yes you’ll be making it three times a week like I am after you try it.įirst 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. Put the butter & chocolate in a microwave-safe bowl and warm until just melted (about 60-90 seconds). Using the rubber spatula, smooth batter into an even layer. Remove from the skillet and allow to cool. Stirring regularly, cook the flakes until toasted golden brown. Fold in paleo chocolate chunks or vegan chocolate chips. In a skillet over medium heat, add the coconut flakes and coconut oil. What could be better? Last week I shared a Pumpkin Spice Granola but this week…this week I’m sharing one even better. Using a rubber spatula, fold in almond flour until you get the consistency of soft dough or very thick batter, and no flour patches remain. 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. I’ve been a tad addicted to granola lately.
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