This granola recipe reminds me of a wonderful cookie that my grandmother would make, using Brazil nuts. It evokes wonderful memories of her. It is yummy when served sprinkled over yogurt and raspberries.
2 cups raw nuts (Any combination will work. I use a equal portions of pecans, cashews and walnuts)
¼ cup honey
2 Tablespoons firmly packed brown sugar
3 Tablespoons unsalted butter
3 Tablespoons cocoa powder
⅛ teaspoon kosher salt
½ teaspoon vanilla extract
3 Tablespoons Flax seed
¾ cup unsweetened shredded coconut
2 oz. bittersweet chocolate, coarsely chopped
No nutrition information available
Cover the raw nuts with water and soak overnight or for a minimum of 8 hours.
Preheat oven to 200 degrees F.
Chop the chocolate in the work bowl, using a steel blade, until it is coarsely chopped. Remove and set aside.
Rinse and train the nuts and place in the work bowl and process until it is coarsely chopped.
In the microwave, melt the butter, brown sugar and honey together. Stir in the cocoa powder, salt and vanilla. Whisk until well blended.
Add the cocoa mixture to the nuts and process to combine.
Add the flax and coconut, and process until well combined.
Spread the chocolate/nut mixture onto a parchment lined baking sheet.
Bake at 200 degrees for about 4 hours, turning the mixture every hour or so, until it is dry and crispy.
Remove from oven and sprinkle with chopped chocolate. Cool in pan, on wire rack, until the chocolate sets.
Store in an airtight container.