This is one my favourite things to have for breakfast and if I'm telling the truth, I sometimes have this as a cheeky afternoon snack too. Cacao takes centre place, offering you a really hearty (yet healthy) chocolatey punch. The sweet acidity of the Goji berries helps bind the whole dish together and as a massive fan of shredded coconut, for me this really couldn't be a better way to start the day.
Breakfast
Chocolate Granola
By Omid Jaffari
For the Chocolate Granola
- 1 cup Buckinis
- ½ cup Shredded Coconut
- ¼ cup Goji Berries
- ¼ cup Cacao Nibs
- ¼ cup Cacao Powder
- ¼ cup Dried Mangos, julienned
- ¼ cup Light Agave Nectar
- ¼ cup raisins
- 2 tbsp Lucuma Powder
- ¼ tsp sea salt
For the Mesquite Pecan Milk
- 1 cup Activated Pecans, soaked for 4 - 6 hours
- 4 cups water
- 1 tbsp Mesquite Powder
- ½ Vanilla Bean, scraped
- 1 tsp sea salt
- Step 1Mix all the ingredients together and pour into a flat container.
- Step 2Dehydrate for three hours.
- Step 3Place in an open container and store in a dry cool place.
- Step 4For the mesquite pecan milk mix all ingredients in a blender until smooth. Pass through a fine strainer or nut milk bag and store in the fridge.
- Step 5Assemble - Break up the granola followed by mesquite pecan milk.
