Because one form of chocolate obviously isn't enough...
Ingredients:
1/4 cup coconut oil, melted
1/3 cup light agave
1 tablespoon coconut sugar
2 tablespoons cocao powder
3 cups rolled gluten free oats, I used Bobs Red Mill
2 tablespoons flax meal
2 tablespoons cashew butter
Pinch salt
3/4 cup mini dairy free dark chocolate chips, I used Lily's
Method of Preparation:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Add the cocao powder to the melted coconut oil and stir to combine. In a large bowl combine the rest of the ingredients except for the chocolate chips. Toss all of the ingredients to combine, then add the melted coconut oil and cocao mixture. Mix again to combine.
Pour the granola onto the baking sheet and spread out evenly. Bake for 16 to 20 minutes, tossing the mixture midway through to ensure it bakes evenly.
Once baked, pour ¼ cup of the chocolate chips over the top of the granola while it is still warm and allow it to melt. Toss the melted chocolate chips into the granola. (It creates these clusters held together by chocolate!!)
Once cooled completely, add the rest of the chocolate chips and toss to combine.
Store in an airtight container. Enjoy!! J