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Why is it that everything gets chocolatified at some point? I guess it's so delicious, why wouldn't you. Early imports of chocolate were used as a savoury addition to foods before someone thought to add sugar and turn it into a global staple.
Pure raw chocolate is seen for its many health benefits and it's only the massively adulterated processed versions, that are far more sugar than cocoa which get the bad rap. This one uses raw chocolate with coconut oil so it does need to be kept in the fridge.
Ingredients:
200g oats
100g dark chocolate
60g walnuts
50g coconut oil melted + 1 tbsp coconut oil (to mix with the chocolate)
40g maple syrup
30g shredded coconut
30g pumpkin seeds
20g sunflower seeds
1 small egg white
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp salt
Method:
Prepare your moulds by greasing them, alternatively use baking tray (greased and lined with parchment paper). Preheat oven to 150⁰C (fan).
Using a food processor lightly chop the walnuts and seeds, then mix with the oats, salt and cinnamon. Combine this with the melted coconut oil, egg white and maple syrup.
Spoon into the moulds and gently press down. Place in the oven for appx 20 mins or until slightly golden brown. If using a baking tray bake for appx for 30mins. Once ready take out the oven and leave to cool completely.
To make the chocolate topping, gently melt the chocolate and coconut oil together. Spoon a thin layer on top of the granola and then sprinkle with the shredded coconut. Place in the freezer for about 30mins to set, (keep refrigerated to store).
Enjoy.
Gaby Van Clarke
The Maldives is a long way to go to pick up a recipe, but wherever we are I'm always keen to discover what the locals are doing. The patisserie chef was kind enough to share this recipe that was part of the delicious breakfast offering.
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