Ingredients
Equipment
Method
- Preheat oven to 325℉
- Line the baking sheet with parchment paper
- Mix dry ingredients: In a larger bowl, combine hemp hearts (or whole hemp seeds), pecans, hazelnuts (or almonds), coconut flakes, pumpkin seeds, and chia seeds. Stir well to mix seeds and nuts evenly.
- Wet Ingredients: In a small mixing bowl, whisk together melted coconut oil, cocoa powder, monk fruit sweetener, and vanilla extract until fully combined. Stir in salt
- Pour wet mixture over the dry mixture and stir with spatula until everything is evenly coated.
- Spread mixture onto the parchment lined baking sheet, pressing down slightly with a spatula to form clusters. (Optional) sprinkle top with sea salt to add a salty chocolate combo
- Bake 20 to 25 minutes, stirring halfway through. WATCH closely the last 5 minutes so it doesn't burn.
- Cool completely on the tray— stir in cacao nibs after the granola cools off. It’ll crisp up as it cools.
- Make about 3 to 4 cups of granola
Notes
hemp seed chocolate keto granola
- Sprinkle over unsweetened Greek yogurt
- Pour almond or coconut milk over it for a quick breakfast
- Eat it by the handful when the munchies hit
- Toss it in your bag for an on-the-go power snack