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You are here: Home » Food Preparation » Recipes » Allergy Friendly » Paleo Recipes » Chocolate Paleo Granola (raw with living enzymes!)

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Chocolate Paleo Granola (raw with living enzymes!)

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This chocolate Paleo granola is gluten-free, grain-free, refined sugar-free… and raw with living enzymes! It’s basically a dessert that’s healthy enough for breakfast. Top it with your favorite dairy-free or raw milk and you’ll be fueled with energy through lunchtime. This easy homemade recipe also takes the extra step of soaking the nuts and seeds for better digestion!

White bowl with chocolate paleo granola and milk being poured over the top. Text overlay says, "Paleo Chocolate Granola: Grain-Free, Gluten-Free, Refined Sugar-Free".

It’s no secret… I’m a granola lover!

Whether it’s Coconut-Raisin Honey Granola, Grain-Free Maple Nut Granola, a Soaked Granola Bar, or any one of these 31 granola recipes (!!!), granola has a special place in my heart.

Yet, there’s a new recipe in my life now: this CHOCOLATE Paleo Granola recipe. Yes, chocolate!

The breakfast I begged for as a child and never got was chocolate cereal. As a child of the 80s and 90s, I thought chocolate cereals — Cookie Crisp, Cocoa Pebbles, Cocoa Puffs, Count Chocula — must be the greatest breakfast ever.

I remember begging for those chocolate cereals when I went to the store with my mom.

Now that I’m a big kid, I’m still enthralled by the thought of chocolate for breakfast, though I have ZERO desire for processed chocolate chip cookies in a box.

That’s why I created this grain-free, gluten-free, and refined sugar-free Paleo Granola. And because of my affinity for chocolate, of course it needed to be flavored as such!

Paleo Granola Ingredients

Raw Cacao & Antioxidants

Raw cacao — both the powder and the nibs — are FULL of free radical-destroying antioxidants. Free radicals damage DNA, causing premature aging and even cancer.

Cacao nibs are the most unprocessed form of raw cacao, therefore they are the most concentrated source of these beneficial antioxidants.

Did you know cacao can stimulate the brain to release neurotransmitters that can trigger happy, feel-good hormones and give us a sense of alertness and well-being (source)? I think that’s a good enough reason to eat chocolate granola first thing in the day!

Again, all of these good enzymes, antioxidants, and added vitamins are only achieved through properly soaking and drying the nuts and seeds and keeping the granola raw throughout the entire process.

Raw nuts in a mason jar covered with water for soaking.

Raw “Crispy Nuts” & Enzymes

You may be wondering about the soaking stage of the nuts and seeds in this recipe and asking yourself if it’s really necessary.

“Nutritional inhibitors and toxic substances found in nuts, grains, and seeds can be minimized or eliminated by soaking. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens. … Enzyme inhibitors will clog, warp, or denature an active site of an enzyme. … Soaking allows enzymes, lactobacilli, and other helpful organisms to break down and neutralize a large portion of phytic acid in grains.

Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins.” (Source)

Soaking the walnuts, pecans, almonds, and sunflower seeds not only breaks down hard-to-digest enzymes and phytic acid, but it also encourages the production of beneficial enzymes that further aid in digestibility and increases nutrition.

By keeping the nuts and seeds raw through the entire process, you are ensuring even greater nutrition in your food by leaving the beneficial enzymes intact.

Mix-In Options

For this recipe, I kept it pretty basic as I wanted the chocolate part of this Paleo granola to shine. I added in coconut flakes (because coconut + chocolate = YUMMY!), cacao nibs for crunch, and chia seeds for the omegas (plus a little extra crunch as well).

There’s no reason you couldn’t add in some extras like flax seeds, dried fruit (dried cranberries would be delicious!), and even other nuts or seeds (I’m thinking pumpkin seeds or sesame seeds?).

The next time I make this, I’m going to try adding some almond butter (you could use peanut butter for a non-Paleo version) to the coconut oil and chocolate mixture to make a chocolate peanut butter Paleo granola! How good does that sound?

Ingredient Substitutions

As I mentioned above, there are a lot of mix-in options.

You can sub honey with maple syrup! If you don’t have coconut oil, use avocado oil.

If you’re not dairy-free or strictly Paleo, you could even use butter.

No matter how you alter this, it’s bound to be a great recipe. If you find yourself a winning combination, be sure to let us all know what it is in the comments section!

A white bowl filled with chocolate granola and milk being poured over the top.

Paleo Granola Is A Labor of Love

I won’t lie, this recipe is a bit labor-intensive. It’s not hard by any means, but it does require you to plan ahead by soaking and dehydrating your nuts and seeds AND THEN to wait for an additional 8 to 10 hours for the granola to dehydrate again.

Not much hands-on time, but quite a lot of waiting time, which can be difficult when you just. want. a. bowl. of. cereal.

That’s why I created this recipe to make a lot o’ granola: 12 cups to be exact, at least 24 servings. The end result is well worth this labor of love.

The thing about nut-based Paleo granola is that a little goes a long way. You won’t have to eat an entire cereal bowl (or two) before you feel satisfied, like with commercial breakfast cereals.

It’s loaded with good fats and protein, so don’t let the fact that there’s chocolate in your breakfast make you think that it’s not good for you.

What Makes This Granola Paleo?

Simple! There are no grains or refined sugars like you usually find in regular granola recipes!

There is also no dairy to be found. From the oils to the chocolate, it’s all dairy-free.

The combination of nuts, seeds, coconut, and cacao nibs all clustered together make for the perfect granola bite. You won’t miss a single oat or grain, promise.

How To Make Paleo Granola

This recipe keeps your seeds and nuts in a completely raw state. Because we’re dehydrating them BELOW 118 degrees, all the enzymes and antioxidants are still intact.

1. A couple of days before you want to make this Paleo granola, make sure you start soaking and dehydrating all nuts and seeds. See full instructions here — and don’t worry, it’s easy.

2. Pulse whole walnuts in a food processor until they’re about the size of gravel, then measure out 2 cups. Repeat this same process with the almonds and pecans.

3. Mix in the cacao nibs.

4. Add the chia seeds.

Step by step, 4-image collage of how to make paleo granola. 1. Soaking the nuts. 2, 3 and 4 mixing the dry ingredients into a large glass bowl.

5. Add the coconut and stir to combine.

6. In a small saucepan over medium heat, combine honey, coconut, and cacao powder, whisking constantly. When the mixture comes together and is smooth, add vanilla and salt.

7. Pour chocolate mixture over dry granola nut mixture and stir until everything is well coated.

8. Line a dehydrator tray, or (if using the oven) a baking sheet with parchment paper and spread an even layer of the granola onto as many trays as you need. (If you have a small dehydrator, you may need to do this in batches.) Dehydrate for 10 to 12 hours at 110 to 115 degrees Fahrenheit.

4-image collage of steps 5-8 of making paleo granola. 5. Mix in coconut. 6. Mix together wet chocolate sauce ingredients. 7. Stir in melted chocolate into dry ingredients. 8. Spread onto dehydrator tray.

9. Once fully dehydrated, pour granola into a large bowl and break up any extra-large chunks with a wooden spoon. For extra chocolate-y chocolate Paleo granola, fold in 1/2 cup of chopped, allergy-free chocolate chunks — again, chop first, then measure.

10. Store in an airtight container or glass jar in a cool location.

Ways To Serve Granola

  • We like ours in a bowl with fresh raw milk. (For a super special dairy-free option, we like homemade chocolate almond milk! Or see how to make your own plain nut milks here.)
  • Don’t want to serve chocolate cereal for breakfast? Eat it for dessert or use it as a topping for homemade ice cream.
  • Chocolate Paleo granola makes a fantastic kid-friendly snack. Pack some up in a zip-top baggie and send it off with your kiddos to school.
  • Slice some fresh fruit and layer it up in a tall glass with homemade yogurt, Paleo granola, more fruit… and keep on repeating until your glass is full! Top with a dollop of homemade whipped cream and you’ve got a fancy breakfast, or a healthy dessert, that no one will pass up.

Recipe Notes

Note that using a dehydrator on a low setting for the entire process locks in all the nutrition and enzymes of raw, soaked nuts and seeds, raw honey, and the antioxidants of raw cacao and cacao nibs (source).

If using an oven instead, be aware that the lowest temperature setting of most ovens is 170 degrees Fahrenheit. The enzyme content of granola made in the oven may be less than when made in a dehydrator.

I don’t like super sweet chocolate. Rich, dark chocolate is what I want, and this granola delivers. The addition of antioxidant-rich raw cacao and cacao nibs gives this cereal the pleasant bitterness of chocolate, while the raw honey balances it out with a slight sweetness.

*If you try this recipe, don’t forget to rate it!!! And if you have any tips or tricks to share, be sure to leave them in the comments below so we can all learn how to make even better Paleo granola (if that’s possible!).

White bowl with chocolate paleo granola and milk being poured over the top
5 from 1 vote
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Chocolate Paleo Granola (grain-free, gluten-free, refined sugar-free)

The food I begged for as a child and never got? Chocolate cereal! This grain-free, gluten-free, and refined sugar-free Chocolate Paleo Granola fits the bill.

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Dehydrating Time 10 hours
Total Time 10 hours 10 minutes
Servings 24 servings
Calories 394 kcal
Author Lindsey Dietz

Ingredients

Dry Ingredients

  • 2 cups walnuts preferably soaked and dehydrated
  • 2 cups almonds preferably soaked and dehydrated
  • 1 cup pecans preferably soaked and dehydrated
  • 2 cups unsweetened shredded coconut
  • 1 cup sunflower seeds preferably soaked and dehydrated
  • 1/2 cup chia seeds
  • 1/2 cup cacao nibs

Wet Ingredients

  • 1 cup raw honey decrease to 3/4 cup for even less sweetness, or increase to 1 1/4 cups for more sweetness (see notes)
  • 10 tablespoons coconut oil
  • 1/2 cup cacao powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon sea salt
  • 1/2 cup chocolate chunks chopped (optional)

Instructions

Dry Ingredients

  1. Soak and dehydrate all nuts and seeds if you haven't already.

  2. Pulse whole walnuts in food processor until about the size of gravel, then measure out 2 cups.
  3. Then repeat with almonds and pecans.
  4. Combine all dry ingredients into a large mixing bowl and stir to combine.
  5. Set aside.

Wet Ingredients

  1. In a small saucepan over medium heat, combine honey, coconut, and cacao powder, whisking constantly.
  2. When the mixture comes together and is smooth, add vanilla and salt.
  3. Then remove from heat and pour into combined dry ingredients.
  4. Stir well so chocolate sauce coats dry ingredients.
  5. Lay parchment paper onto dehydrator trays and spread the granola mixture out evenly on the trays.
  6. Dehydrate for 10 to 12 hours at 110 to 115 degrees Fahrenheit.
  7. When the mixture is cool, transfer back to a large mixing bowl and use a wooden spoon to break up any large chunks.
  8. If desired, fold in a half cup of chopped, allergy-free chocolate chunks — again, chop first, then measure.
  9. Finally, store in a cool location in an airtight container.

Recipe Notes

  • Using a dehydrator on a low setting for the entire process locks in all the nutrition and enzymes of raw, soaked nuts and seeds and raw honey and the antioxidants of raw cacao and cacao nibs (source).

  • If using an oven instead, be aware that the lowest temperature setting of most ovens is 170 degrees Fahrenheit. The enzyme content of granola made in the oven may be less than when made in a dehydrator. I suggest propping the oven door open with a wooden spoon to let some of the excess heat out.

  •  

    Other ovens have a "warm" setting that keeps the temperature at 100 degrees. You can certainly use this setting, it just may take longer for your recipe to fully dehydrate.

  • I don't like super sweet chocolate. Rich, dark chocolate is what I want, and this granola delivers. The addition of antioxidant-rich raw cacao and cacao nibs gives this cereal the pleasant bitterness of chocolate, while the raw honey balances it out with a slight sweetness. Taste the granola before dehydrating and, if needed, add more sweetener to your liking.

Nutrition Facts
Chocolate Paleo Granola (grain-free, gluten-free, refined sugar-free)
Amount Per Serving (0.5 cup)
Calories 394 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 13g81%
Cholesterol 1mg0%
Sodium 102mg4%
Potassium 291mg8%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 15g17%
Protein 8g16%
Vitamin A 5IU0%
Vitamin C 1mg1%
Calcium 78mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

White bowl filled with chocolate paleo granola and milk being poured over the top.

Other Breakfast Favorites

  • 15 Sweet and Savory Breakfast Casserole Recipes
  • Paleo & Allergy-Free Breakfast Sausage
  • 38 Gluten-Free Breakfast Recipes
  • Overnight Baked Chocolate Oatmeal
  • Healthy Chocolate Chip Breakfast Cookies
  • Paleo Sweet Potato Toast With Superfoods (4 Ways)
  • 90 Egg-Free Breakfast Ideas

Do you like granola? What do you think about chocolate cereal for breakfast?

This post was featured in 90 Nourishing Egg-Free Breakfasts and The Great Granola Round-Up: 31 Deliciously Nourishing Recipes!

This post was originally published and written by Lindsey Dietz on 11/11/15. It was updated and republished on 6/1/20.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Breakfast Breakfast (Gluten-Free) Food Preparation Health & Nutrition Paleo Recipes Recipes Soaking Superfoods & Supplements

About Lindsey Dietz

Native Texans, Lindsey and her family now live in the northern Minnesota wilderness on their dream property, where they are attempting to raise chickens and a few of their own veggies. In her free time, she enjoys food photography, flipping through cookbooks, and tackling home improvement projects. She also serves on the board of her local food co-op. Lindsey has dedicated much of her time over the past several years to unlearning conventional practices and implementing Traditional foods and natural remedies in her home. This has radically changed her and her family's health. Lindsey now loves to share her knowledge and recipes through her blog All The Nourishing Things and her eBooks: Nourishing No-Bake Treats and Sweet Without Sugar.

Reader Interactions

Comments

  1. Megan Stevens says

    November 11, 2015 at 9:32 am

    Oh my! This looks tremendous! The chocolate wooed me; the sprouted nuts won me over!

    Reply
  2. Julie says

    November 15, 2015 at 7:29 pm

    Love this idea! I’ve been wondering about cocoa power…is it high in physic acid and does it need to be soaked somehow? I’m OK with letting a little slip in if everything else is soaked, but I was curious since I tend to use it a LOT and am wondering if it’s harmful to do. Also, how bad is the cheap store-bought (non-raw) cocoa? Thanks.

    Reply
  3. Dora says

    March 5, 2016 at 5:57 am

    How awesome! I miss the crunchiness of cereal. However, real chocolate kills me! My tongue swells. I’m doing this and maybe adding dried fruit pieces and maple syrup? yum!! Thank you!

    Reply
  4. Mary says

    April 17, 2016 at 5:54 am

    So, should the China seeds be soaked also? How would that work? Don’t they get all….gloppy?

    Reply
  5. Moyne says

    July 5, 2017 at 7:54 am

    Any suggestions on how to make it THM friendly? This would be a perfect S, but for the honey!

    Reply
    • Lindsey Dietz says

      July 5, 2017 at 12:13 pm

      I wouldn’t advise using stevia only, as it will be very bitter with the chocolate. We recommend using sugar alcohols sparingly here at TCS, if you think that might work for you? Here is one of my granola recipes using a blend of erythritol + stevia if you think you can adapt the Paleo Chocolate Granola with this blend: todayindietzville.com/2016/11/diy-sugar-alternative-blend/

      Reply
      • Coral says

        September 25, 2018 at 5:01 am

        I was thinking the same thing and pondering the use of trim healthy momma chocolate chips to make it work. What do you think?

        Reply
  6. Priya says

    December 20, 2018 at 7:04 pm

    The soaking of nuts link in detail is not working. And I am a bit confused about chia seeds. Wont they become a sticky mess if you add water to it. Can you explain(add few more steps) about chia seeds.

    Reply
  7. Dustin says

    October 26, 2020 at 10:28 am

    As for how to make a chocolate for a dieter, this book is my best choice ever, I hope you too, use this book to help you with your diet. better body.

    Reply
  8. Debbie says

    January 20, 2021 at 9:05 am

    I would love to see answers to the questions about not raw cocoa powder, whether to soak the cocoa and if the chia will get too gooey if soaked.

    Thank you,
    Debbie

    Reply
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photo collage of dehydrating granola, and white bowl filled with chocolate paleo granola and milk being poured over the top. Text overlay: "Paleo Chocolate Granola: grain-free, gluten-free, refined sugar-free (raw with living enzymes!)"

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