I scoured the web and to my dismay, there was not a chocolate granola recipe to be found. So, I adapted this one from the ingredients list on a Kaia Foods bag of cacao bliss crunchies. Be careful -- this is deliciously dangerous even before it makes it into the dehydrator. My roommate and I had to cut ourselves off before we ate the whole batch straight from the bowl. In the morning, I plan to have this with hazelnut milk, sliced bananas, and raspberries. And then I will need a cold shower. I will try to remember to put up a picture when this is all ready, but really, do you need any more convincing that this recipe will rock your socks?
3 c soaked and/or sprouted buckwheat
1 c soaked pumpkin seeds
1 c soaked walnuts
1 c soaked sunflower seeds
3/4-1 c agave (to taste)
1/2 c raisins
1/3 c golden flax seed meal
1/3 c coconut (shredded or flakes)
1/4 c + 2 tbsp raw cacao powder
1 tbsp vanilla powder
1 tsp salt (or less -- add to taste -- I like the sweet-salty-chocolatey combo)
1. Soak the buckwheat, seeds, and walnuts 6-8 hours or overnight (if you prefer sprouting buckwheat, plan ahead).
2. Combine all ingredients in a large bowl (I crumbled the walnuts into little pieces before adding to bowl). A large spoon works well to mix everything up -- but clean hands make the experience a bit more sensual! if you want a less chunky, more blended appearance, you could throw all the ingredients except the buckwheat into a food processor for 20-30 seconds, then transfer to bowl and stir in buckwheat.
3. Spread on two teflex sheets. Dehydrate at 115 degrees (or whatever you want) for 8-12 hours, or as long as it takes to get the crunchiness level you like.
4. indulge on it's own as a snack or with seed or nut milk.