Ingredients
The following ingredients have 4 Servings
- 1 cup chickpeas (dried, soaked overnight)
- 1/2 cup pumpkin seeds (raw)
- 3/4 cups almonds (slivered)
- 1/2 cup coconut (shredded)
- 1/4 cup coconut flour
- 1 tbsp cinnamon (divided)
- 1/4 cup almond butter (creamy)
- 4 tbsp coconut oil
- 1 tbsp cacao powder
- 1/2 cup chocolate chunks ((use dairy free to make vegan))
- sprinkle salt
Instruction
- Preheat oven to 400 degrees
- Combine chickpeas with 1 tablespoon coconut oil and ½ tablespoon cinnamon and mix well
- Line a baking tray with parchment paper and add coated chickpeas
- Bake in oven for 25-30 minutes (don't over cook because we are baking again with granola!)
- Let the chickpeas cool a bit then begin making granola
- Preheat oven to 325 degrees
- Add roasted chickpeas, pumpkin seeds, silvered almonds, coconut shreds, and coconut flour in large bowl and mix
- In a small saucepan, add coconut oil and almond butter. Warm over medium heat for 2-3 minutes to combine
- Remove from heat and stir in cacao powder
- Immediately pour over the dry ingredients and stir to combine until everything is fully covered
- Arrange on a large baking sheet and spread into an even layer
- Bake for 20 minutes, then remove from oven and then turn the pan to bake more (try to not shake the pan so it stays chunky!)
- Bake about 10 minutes or so more, watching carefully as to not let it burn.
- Let cool completely, then add in chocolate chunks and sprinkle sea salt on top
