It just might be the case that three of the very best ingredients in the world are tahini, chocolate and coffee. So naturally, we were committed to finding a way to stir them all together into one delectable healthy breakfast that can’t be beat. Enter this creamy, flavour-forward granola with a kick of coffee and cacao powder. These three ingredients marry well together because they heighten each other’s bitterness, sweetness and richness, making this granola such a treat. Sprinkle it onto yogurt (or a non-dairy equivalent) for added texture and creaminess… and while you’re at it, double the batch.
Preheat oven to 350°F.
Mix all dry ingredients together in a bowl. If you like, you can roughly chop the nuts and seeds by hand or in a food processor.
Place a saucepan on medium heat and whisk together the tahini, maple syrup and coconut oil until velvety.
Pour the wet mixture into the dry, and mix until well combined.
Spread the mixture out onto a baking sheet. Use two baking sheets if needed, as you don’t want to overcrowd the granola.
Bake for 25 minutes, stirring at the 15-20 minute mark (we stirred at 20 minutes) then allow to cool for at least 10 minutes so the granola has the opportunity to harden.
Enjoy with dairy or non-dairy yogurt or milk, or by the handful.