Keto Chocolate Granola Clusters


Step 1Preheat the oven to 150 °C/ 300 °F (conventional), or 130 °C/ 265 °F (fan assisted). Mix the cacao and hot water and stir until a thick paste forms.

Step 2Mix in the nut butter, then the maple syrup and melted coconut oil. Add in the salt and stir until combined.

Step 3Add the nuts, seeds, coconut flakes and almond meal to a large bowl, and stir to combine.

Step 4Pour over the chocolate mixture, and stir to coat evenly. Spread over a lined baking tray and bake until the granola feels firm to touch, around 40-50 minutes.

Step 5Let cool completely on the tray before breaking it up — this will result in granola “chunks”. Store in a sealed container up to three weeks.

Step 6Eat on its own as a snack or serve with yogurt, coconut yogurt or unsweetened almond or cashew milk. Store at room temperature for up to a month or freeze for up to 6 months.