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The food I begged for as a child and never got? Chocolate cereal! I'm enthralled by the idea of chocolate for breakfast, yet NOW I'm opposed to reaching for a box of processed cereal to get it. This antioxidant and enzyme-rich granola delivers just the right amount of dark chocolate flavor with the perfect touch of sweetness!

Paleo Chocolate 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 Paleo Chocolate Granola fits the bill. Makes 24 servings. Serving size = 1/3 to 1/2 cup granola with milk of choice.

Course Breakfast, Dessert
Author Lindsey Dietz

Ingredients

Dry Ingredients

Wet Ingredients

Instructions

Dry Ingredients

  1. Soak and dehydrate all nuts and seeds if you haven't already. See full instructions here!
  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.