Welcome to my Triple Chocolate Paleo Granola tea party. I couldn’t resist the bright red of strawberries, the white of spring blossoms and the delicate decoration on two over-sized Anthropologie tea cups! Anyway…
Picture your Thursday night. Yes, you’re approaching the weekend’s event horizon, but mostly you are in the thick of wrapping up the week at work or school before the long exhale on Friday evening. In short, a Paleo baking project is probably not the first thing on your mind.
- 1 1/2 cups raw pecans
- 1 1/2 cups raw almonds
- 1 cup raw hazelnuts
- 1 tsp cinnamon
- 1/4 cup raw cacao powder
- 1/4 cup golden flax seed meal
- 3/4 cup maple syrup
- 1 oz cacao butter
- 2 tsp chocolate extract
- 1/2 tsp sea salt (plus 1 tsp for soaking water)
- Place the nuts and 1 tsp salt in a bowl, then cover with water.
- Soak (8 hours minimum and up to 24 hours), then drain. Transfer the nuts to a towel-lined plate for 10 minutes to absorb more moisture.
- Line a cookie sheet with parchment paper, and preheat the oven to 170F.
- Place the nuts in a food processor, then grind to the crumbly texture of your preference. Transfer the nuts to a large mixing bowl. Stir in the cinnamon, cacao powder, 1/2 tsp salt and flax seed meal.
- Melt the cacao butter in a small pot over medium heat. Stir in the maple syrup and chocolate extract once melted, and remove from heat.
- Blend the wet ingredients into the nut mixture, then spread on the parchment paper-lined cookie sheet. Dehydrate at 170F for 8 hours.
- Remove from the oven, and carefully break the granola apart into clumps while still warm. Serve, or allow to cool and store in an air-tight container.
- Make sure to plan ahead, this recipe requires minimum 16 hours for soaking and dehydrating.