I'm not normally one for chocolate in the morning. Most chocolatey breakfasts I can think of are generally unhealthy and full of refined sugar: pain au chocolat, coco puffs, etc. But life is full of exceptions. This chocolate coconut granola is loaded with goodness and worth taking the few minutes required to make it.
Buckwheat is a seed, not a grain, and actually not related to wheat. It is gluten free and full of protein, fibre and minerals. (The word groat means hulled seed). The raw cacao nibs are off the charts in terms of antioxidants. There is no refined sugar - only whole food maple syrup and coconut nectar, each with its own vitamin and mineral profile. And of course the marriage of chocolate and coconut is sublime.
Choco Coco Granola
Makes 3 servings
1 cup sprouted buckwheat groats
1 Tbls cacao powder
1 Tbls coconut sugar
1 Tbls coconut or buckwheat flour
2 Tbls shredded / dessicated coconut (unsweetened)
2 Tbls maple syrup
2 Tbls melted coconut oil
2 Tbls raw cacao nibs
Mix together buckwheat groats, cacao, coconut sugar, flour, and shredded coconut. Add in melted coconut oil and maple syrup. Stir to combine. Pour mixture onto non-stick baking tray (or use baking parchment) and bake at 175c / 350f for 20 minutes. Allow to cool. Add in raw cacao nibs. Store in an airtight container for up to a week.
Serve with coconut yogurt or coconut ice cream, or sprinkle on top of sliced bananas. Enjoy!
