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Chocolate Granola

by Stephanie Jeffs of


For the paste:

  • 1/3 cup Agave Syrup
  • 1/3 cup Coconut Oil
  • 1 Vanilla Pod
  • 1 cup Cacao Powder
  • 1 cup Dates, soaked overnight

For the granola

  • 1 cup soaked Buckwheat, soaked for at least 20 hours
  • 1½ cups Hazelnuts, soaked overnight and coarsely chopped
  • 1 cup Chia Seeds, soaked overnight
  • ½ cup Walnuts, soaked for two hours and coarsely chopped
  • 2 cups raw Coconut Flakes
  • Pinch of sea salt
  • 1 cup Can Juice Crystals (or Coconut Sugar/Fruit Sugar)
  • 1 cup Gluten free Oats
  • 1 cup Cacao Nibs
  • 1 cup Pumpkin Seeds
  • 1 cup Poppy Seeds
  • ½ cup milled Hemp Seeds (freshly milled is best)
  • ½ cup dried Incan berries
  • ½ cup Black Sesame Seeds
  • 1 cup Pecan Nuts


Blend together all the paste ingredients and put in a large bowl to one side. Add all the other ingredients to a food processor and process on the pulse setting until the right consistency is reached – you do not want to process these too much. Combine both mixtures by folding in the paste using a wooden spoon or your hands. Transfer the granlola mix onto trays and dehydrate on 40 for 8 hours. If you do not have a dehydrator you can use a preheated oven on 50 with the door ajar for at least 4 hours or until dry. Store in an air-tight glass jar.
To Serve: serve with chilled almond milk and stir in 1 spoon of Ultimate Oil Blend.