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"Chocolate" Granola

If you love a crunchy granola and think you can't have one while on AIP, think again. This "chocolate" granola uses tigernuts and coconut flakes to give you a delicious snack, dessert, or breakfast topping.
Watch the video below if you want a demo on how to make this recipe.
To make coconut-free: Simply replace the coconut flakes with more sliced tigernuts.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 2 cups

Ingredients

  • 1 cup sliced Tigernuts
  • 1 cup Coconut Flakes (the wide ones, though shredded can work as well)
  • 1/4 cup Avocado Oil
  • 1/4 cup Maple Syrup

Optional:

  • 1 tsp Vanilla Bean Powder or Vanilla Extract
  • 1 tbsp Carob Powder

Instructions

  • Preheat the oven to 275 F and move the baking rack into the middle of the oven. Line a baking sheet with parchment paper.
  • Mix all of the ingredients in a large bowl, then evenly spread onto the baking sheet.
  • Bake for 35-40 minutes, stirring every 15 minutes or so. Check the granola at 35 to make sure it isn't burning. It may still seem a bit moist at 40 but take it out as it will dry as it cools.
  • If any is stuck together after it cools, break apart with your hands. Store in an airtight container at either room temp or in the fridge.