Double Chocolate Raspberry Granola

When the words double and chocolate are in the same sentence, you know it’s going to be a good one! Perfect for Valentine’s Day, this Double Chocolate Raspberry Granola is a great way to make use of the coconut/almond pulp from your Almond Cow.

Servings: 3-4
Time: 5 minutes active time, 2 hours baking time

vegan double chocolate raspberry granola in a jar with a glass of plant-based milk

Ingredients

  • CocoAlmond pulp from 1 batch CocoAlmond milk
  • 1-2 tbsp cacao powder, depending on preference
  • 2-4 tbsp maple syrup, depending on preference
  • ¼ cup freeze dried raspberries
  • ½ cup chocolate chunks

Directions

  1. Preheat oven to 250F.
  2. Add drained coconut/almond pulp to a bowl, and mix with cacao powder and maple syrup.
  3. Transfer to a piece of parchment paper on a baking tray, and bake for 1-2 hours, depending on how dried out your pulp was to start with.
  4. Allow to cool completely, then mix in freeze dried raspberries and chocolate chunks, and serve!

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