Creative | Dairy Free | Gluten Free | Vegan

Chickpea granola with sea salt and dark chocolate

Ingredients:

Chickpea granola with sea salt and dark chocolate

  • 1 cup dried chickpeas soaked overnight
  • 1/2 cup pumpkin seeds
  • 3/4 cups of almonds
  • 1/2 cup coconut grated
  • 1/4 cup coconut flour
  • 1 tablespoon of cinnamon
  • 1/4 cup creamy almond butter
  • 4 tablespoons of coconut oil
  • 1 tablespoon of cocoa powder
  • 1/2 cup of chocolate chunks
  • a pinch of sea salt
  1. Preheat the oven to 180 degrees.
  2. Combine the chickpeas with 1 tablespoon of coconut oil and ½ tablespoon of cinnamon and mix well.
  3. In a tray, cover with parchment paper and add the coated chickpeas.
  4. Bake in the oven for 25-30 minutes (don’t overcook because we’re baking with granola again!)
  5. Let the chickpeas cool and start making granola.
  6. Preheat the oven to 180 degrees
  7. Add the roasted chickpeas, pumpkin seeds, silver almonds, coconut chunks, and coconut flour to a large bowl and mix.
  8. In a small saucepan, add coconut oil and almond butter.
  9. Heat over medium heat for 2-3 minutes to combine.
  10. Remove from the heat and add the cocoa powder.
  11. On a large baking sheet, spread everything in an even layer.
  12. Bake for 20 minutes, then remove the oven and then turn the pan to bake more (try shaking the pan to make it thick!)
  13. Bake for about 10 minutes or so, watching carefully not to let it burn.
  14. Let cool completely, then add chunks and sprinkle sea salt on top.
Dessert
Creative, Dairy Free, Gluten Free, Vegan

Method:

Chickpea granola with sea salt and dark chocolate

  • 1 cup dried chickpeas soaked overnight
  • 1/2 cup pumpkin seeds
  • 3/4 cups of almonds
  • 1/2 cup coconut grated
  • 1/4 cup coconut flour
  • 1 tablespoon of cinnamon
  • 1/4 cup creamy almond butter
  • 4 tablespoons of coconut oil
  • 1 tablespoon of cocoa powder
  • 1/2 cup of chocolate chunks
  • a pinch of sea salt
  1. Preheat the oven to 180 degrees.
  2. Combine the chickpeas with 1 tablespoon of coconut oil and ½ tablespoon of cinnamon and mix well.
  3. In a tray, cover with parchment paper and add the coated chickpeas.
  4. Bake in the oven for 25-30 minutes (don’t overcook because we’re baking with granola again!)
  5. Let the chickpeas cool and start making granola.
  6. Preheat the oven to 180 degrees
  7. Add the roasted chickpeas, pumpkin seeds, silver almonds, coconut chunks, and coconut flour to a large bowl and mix.
  8. In a small saucepan, add coconut oil and almond butter.
  9. Heat over medium heat for 2-3 minutes to combine.
  10. Remove from the heat and add the cocoa powder.
  11. On a large baking sheet, spread everything in an even layer.
  12. Bake for 20 minutes, then remove the oven and then turn the pan to bake more (try shaking the pan to make it thick!)
  13. Bake for about 10 minutes or so, watching carefully not to let it burn.
  14. Let cool completely, then add chunks and sprinkle sea salt on top.
Dessert
Creative, Dairy Free, Gluten Free, Vegan

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