Dark Chocolate Tahini Granola
This granola has fixed many a chocolate craving over the last week and has made fans all over the city.
Just this week someone told me I need to patent the recipe and start designing labels for its CPG unveiling. I’m not ready to take on the CPG world, but I do think this is a new staple for your pantry. If you’re a fan of chocolate or chocolate granola, this is rich, decadent, and sure to satisfy all your chocolate cravings!
My sister has an allergy to sesame, so instead I’d recommend adding a tbs of nut butter to add richness and round out the flavor a bit if you’re not a tahini fan, but I seriously recommend it here! You can add any seeds or nuts to this if you’d like, but only during the last few minutes of baking so they get toasted and not burned. I often add sesame seeds at the very end for a little color and crunch.
My favorite way to serve this granola is with yogurt, citrus, and a drizzle of honey. These candied kumquats are from a batch I made a few months ago and have kept nicely in the fridge since. I’ve also served it with naval or blood oranges and it’s still a great combination of flavors. Lately, I’ve been grabbing a few spoonfuls in a small bowl and topping with cashew milk. The best snack!
Dark Chocolate Adaptogen Tahini Granola
Dry Ingredients
3 cups oats (less for more chocolaty flavor!)
1/2 t ashwaganda (optional)
1/2 tsp maca (optional)
1.5 tbs cocoa powder
1.5 tbs raw cacao powder
1 tbs chia seed
1 tbs hemp seed
2 tbs cacao nibs
4 tbs coconut sugar (if you use regular sugar, use a bit less!)
wet ingredients
3 tbs coconut oil, melted
2 tbs maple syrup
1 tsp vanilla
1 tbs tahini
malden salt to taste and finish
2 tbs fresh honey for finish
Instructions
Preheat oven to 325.
In a large bowl, combine all dry ingredients and just 2 Tbs of the sugar. Combine all wet ingredients in a bowl and mix well. Add half of sugar to wet mixture to slightly dissolve. Pour wet over dry and mix well. Add salt and stir. On a silpat, silicone baking mat, or parchment paper if you don’t have one, spread granola in an even layer and bake for 20-25 minutes, stirring every 10 minutes. Pay close attention to smell to make sure it’s not burning. It will be hard to tell when it’s done because of the dark color from the chocolate.
When the granola is about 5 minutes from finishing baking, I always drizzle mine with honey and add more salt. You could also add nuts and seeds here if you’d like! Allow to cool completely (this makes sure it will be more crunchy!) and serve, snack, chomp for days to come.