I don’t really know what to say about this recipe except for it is easy, cheap, delicious, and we love it in our household. With all of the recipes I share, I encourage you to make changes, use the ingredients you have in the pantry, get creative! I aim to create things you can change to suit your taste.
I find nuts quite difficult to digest, but SO many snacks and breakfast cereals are full of them… not ideal! I have come up with this recipe which started off as an afternoon snack… and turned into a breakfast cereal as well. Freezer granola is one of my favorites, you don’t have to worry about the quantities because it will clump together perfectly once frozen!
Please don’t be discouraged by the range of ingredients I have used, change the ratios to suit what you have in the pantry!
1.5 cups shredded Coconut
1/3 cup Sunflower Seeds
1/3 cup Pepitas (Pumpkin Seeds)
1/4 cup Hemp Seed
1/4 cup Flaxseeds (Linseeds)
1/4 cup Chia Seeds
1 tbsp Lemon Myrtle – optional
3 tbsp Rice Malt Syrup – or maple syrup
3 tbsp Coconut Oil – melted
1/4 cup Tapioca Flour – optional
1/4 cup Coconut Sugar – or rapadura
Salt to taste – I like to use lots for the bites!
1 block of dairy free Dark Choc – I used 2 blocks of Green & Black
Toast coconut, sunflower seeds, pepitas and hemp seeds in the oven or in a frypan until aromatic and the coconut starts to darken.
Pop into a large bowl and add in flaxseeds, chia, lemon myrtle, salt and mix together. Add in the rice malt syrup and melted coconut oil then mix to combine.
At this stage you have completed your granola… pop the granola onto a tray lined with baking paper and pop in the freezer for 30 mins. Once granola has frozen – break apart into small chunks and pop into a container. Store in the freezer for best results.
If you would like to level up this recipe and turn them into chocolate bites – keep following…
At this stage I like to split the mixture in half… half granola…. half for choc bites!
Add tapioca flour and coconut sugar to your (unfrozen) granola mix. If you have split your mixture in half (to keep some for granola) you can halve the amount of flour and sugar!
Spread mixture out onto a baking paper lined tray and pop into the freezer for 30 mins or until frozen.
Melt chocolate in double boiler (or microwave).
Remove the frozen mixture from the freezer and flip over – lather with chocolate and pop back into the freezer to set. Once the chocolate has set, break apart into desired size. Store in freezer or fridge for best results – can be store at room temp however the coconut oil will soften and you won’t have as nice of a texture.
Don’t forget to tag me in your post on Instagram if you make any of my recipes, cannot wait to see your version! @nunyara_living