Paleo Chocolate Granola

This recipe has been a savior in our diet. We have been paleo for about a month now and one misses certain crunchy goodness in the morning. You see my husband lost a lot of weight a couple years ago and one of his main snacks was organic, low-fat granola. So when we decided to go paleo, normal granola went out the window. You don't understand the granola counseling we've had... withdrawal is a killer for some.

So I worked and tested and here, my friends, is the result and we were very, very pleased! Have you ever had Count Chocula?? Yea, it's like that, but a thousand times healthier for you.

This recipe is a tad "labor intensive" but it makes a good amount and oh, so worth it!

Paleo Chocolate Granola

1 cup raw almonds
3/4 cup raw pecans
1/4 cup raw pepitas plus 1/4 cup additional later
2 cup toasted coconut flakes
3 T coconut oil
1/3 cup maple syrup
1/2 t pumpkin pie spice
1/2 t coconut extract
1/4 t sea salt
1 oz dark chocolate (I used Trader Joe's)
raisins or dried cranberries

1. Soak the nuts (reserving the second 1/4 cup of pepitas for adding in later) in filtered water for at least an hour or overnight. Drain and dry on paper towels.
2. When completely dry, process the nut in a food process until they resemble uniformed-size oats.
3. When nuts are ready, put nuts in a large bowl.
4. Set oven at 350. Line baking sheet with foil and cover with cooking spray.
5. In a saucepan, add the oil, maple syrup, extract, spice and salt. Bring to a gentle boil then set aside and let cool slightly.
6. Pour sauce over prepared nuts and stir well. Spread mixture onto foiled pan.
7. Bake for approximately 35-45 minutes. Checking every 15 minutes and stirring. Nuts should be golden in color when done.
8. Let mixture cool for 10 minutes.
9. Process the chocolate in a food processor until it resembles large coffee grounds.
10. When nut mixture is slightly cooled and crunchy, add chocolate and mix. It will melt into the nut mixture. Let cool completely for 20 minutes.
11. Lightly toss in toasted coconut and raisins.


ENJOY!