What you need:
2 cups jumbo oats
1/2 cup chopped almonds
1/2 cup dark chocolate chips
1 tbsp coconut oil
1 1/2 tbsp tahini (if you don’t have tahini, replace with more coconut oil)
4 tbsp brown sugar
2 tbsp cocoa powder
1/2 tsp Maldon sea salt (if you don’t have Maldon, use any sea salt or regular salt)
How to:
Grind the sugar to a fine powder using a high speed blender. Empty in to a large mixing bowl and add a couple of tablespoons of water and gently heat it over the gas and make a syrup. Just a couple of minutes is enough.
Combine the sugar syrup with the oil and tahini, without over mixing.
Add the cocoa powder and sea salt and mix again, without overdoing it. If you over mix the oils, it will emulsify resulting in a very thick mixture that won’t be moist enough to coat the oats.
Throw in the oats and chopped almonds to the wet ingredients. And then gently fold in the chocolate chips.
Pre-heat the oven to 150 degrees centigrade. And while that is happening, line two baking trays with parchment paper.
Spoon out the granola mix on the lined baking sheets and pat down flat.
Bake for twenty minutes, and the interchange the trays on the oven shelves. Do not mix the granola. This is the secret to getting a nice, chunky granola.
Bake again for another twenty minutes and leave it to cool in the oven for at least an hour or two.
Once completely cool, the granola will have crispened.
Take out the trays from the oven and break in to small clusters. Add any mix-ins if you wish. I added toasted coconut chips and vacuum dried strawberries. It tastes just as mind-blowing even without any mix-ins! I promise! So don’t fret if you don’t have these at hand.
Store it in an airtight container. This lasts for at least a couple of weeks.
Remember to share it with someone you love.
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