Dirty Chocolate Tahini Chunky Granola
Ingredients
- 3 cups rolled oats
- 1 cup raw nuts/seeds (almonds, walnuts, pumpkin seeds, or mix)
- ½ cup unsweetened shredded coconut
- Pinch sea salt
- ¼ cup tahini
- ¼ cup pure sea moss gel
- 1 tsp instant espresso
- 2 tbsp coconut oil (melted)
- 1 tsp instant espresso
- ¼ cup cacao powder
- optional add ins: cacao nibs, dark chocolate chunks, dried fruit
Steps
- Preheat oven to 325°F (160°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine oats, nuts/seeds, coconut, and sea salt.
- Prepare wet mix: In a saucepan over low heat, whisk together tahini, sea moss gel, maple syrup, coconut oil, and vanilla until smooth and glossy
- Add in cacao powder and instant espresso, mix well to combine
- our wet mixture over the dry ingredients. Stir thoroughly to coat everything evenly.
- Spread mixture onto the baking sheet in an even layer. Bake for 25–30 minutes, stirring halfway through. Keep an eye on it to avoid burning./li>
- Spread mixture onto the baking sheet in an even layer. Bake for 25–30 minutes, stirring halfway through. Keep an eye on it to avoid burning./li>
- Add optional toppings and let the granola cool completely. Watch it crisp up!/li>
Why Add Sea Moss Gel?
- Sea moss gel → natural binder, adds minerals + gut-friendly texture without refined sugars.
- Coffee → energizing kick, enhances chocolate depth.
- Tahini + cacao → rich, nutty-bitter base that balances natural sweetness.
