Totally Nuts: Vegan Choc-Nut Granola

Posted by Katie (@katiem31837943), Perth.

This granola is nuts.

It’s gluten-free, grain-free, vegan, and nearly sugar-free (what’s a little maple syrup amongst friends). But that’s not what makes this granola great. It’s nutty-chocolatey- get in ma belly – tasty.

It’s so good I cut my tongue licking the mix off the blender blade (totes worth it) and is choc full of delicious and nutritious things- raw cacao, chia seeds, nuts and coconut.

As is the beauty and versatility of granola you can sub most of the ingredients to suit your own tastes. If you’re not a fan of coconut you can replace the coconut oil with a rich olive oil and leave out the shredded coconut. The maple syrup can also be swapped for any other sweetener.

I’m already envisioning my next concoction, perhaps a toasted walnut and pistachio base with golden syrup and a pinch of good salt…

Note: It has a long cooking time of roughly 4 hours so you set aside an afternoon or evening free to cook this b-fast bad boy. Grab a chair and watch them nuts bake.

Vegan Chocolate Nut Granola
Adapted from Gourmande

2 cups of nuts (I used a mix of walnuts, almonds, pistachios and pecans)
¼ cup maple syrup
3 Tablespoons coconut oil
3 Tablespoons raw cacao powder
½ tsp vanilla extract
2 Tablespoons chia seeds
½ cup unsweetened shredded coconut



1. Place nuts in a food processor and give it a few pulses until roughly chopped.

2. In a small saucepan over low heat, melt together the maple syrup and coconut oil.

3. Whisk in the cacao and vanilla essence until you end up with a tasty chocolate-y sauce. Test for taste- don’t consume.

4. Add the chocolate mix to the nuts and stir until well combined

5. Add the chia seeds and coconut and pulse briefly until the mix is roughly the size of oats.

6. Line a baking tray with parchment paper and spread the mix evenly.

7. Bake at 100F until the mix is dry and crispy- about 4 hours. Give it a stir or two while it cooks but leave any clumps, the nutty-chocolatey-clumps are the best bits.

8. Let cool and consume.

I served mine as a decadent-yet-good-for-you breakfast over a few spoonfuls of coconut yoghurt with chopped dates and cranberries but it’s also delicious by the handful.

Published by ataleoftwobougies

A cross country food review and recipe blog, following a trail of crumbs from Melbourne to Perth. Find us at:

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