Go Back
+ servings
Tahini and coconut vegan chocolate granola

Get the Recipe: Tahini And Coconut Vegan Chocolate Granola

Make a batch of vegan chocolate granola for a healthy breakfast or snack on-the-go. Crunchy and flavoured with tahini and peanut butter, it makes a wonderful topping for vegan yoghurt bowls or smoothies. Gluten-free and oil-free. 
5 from 1 vote

Ingredients

  • 1.5 cups gluten-free rolled oats
  • 1/4 cup brazil nuts, chopped
  • 1/4 cup coconut flakes
  • 1 tbsp cacao powder
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp peanut butter
  • 2 tbsp tahini
  • 1/4 cup date syrup
  • 1 medium apple, finely chopped
  • 1/2 cup fresh berries of choice (blueberries, raspberries, etc)

Instructions 

  • Preheat oven to 200 degrees C/392 F. 
  • To a large mixing bowl, add the rolled oats, brazil nuts, coconut flakes, cacao powder, cinnamon and ground nutmeg. Stir well to combine. 
  • In a different mixing bowl, stir together the peanut butter, tahini and date syrup. 
  • Combine the wet and the dry ingredients, stirring until all of the oats are coated and stick together. Then, add the apple and the fresh berries, and stir once again. 
  • Spread over a baking tray or parchment paper into an even layer. Bake for 30-35 minutes, until the granola is crispy and dark. Check occasionally after the 25 minute mark to make sure it doesn't burn. 
  • Allow to cool for 10 minutes. Serve straight away, or store in an airtight container at room temperature/in the fridge for up to 4 weeks. 
Calories: 152kcal, Carbohydrates: 18g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Sodium: 17mg, Potassium: 140mg, Fiber: 3g, Sugar: 6g, Vitamin A: 10IU, Vitamin C: 1.7mg, Calcium: 20mg, Iron: 1mg