March 4, 2013 by Kimberly Beauchamp, ND
I’ve been on a mission to create the tastiest, most satisfying Paleo snacks I can to keep the family satisfied. Because sometimes you just need that *crunch*.
After experimenting with a few variations of different grain-free granolas, I came up with this one. And I can’t stop eating it. But I’m not the only one who loves it; the girls are begging for it in their lunch boxes, too. And no one is paying them to like it. It’s just that delicious.
4 cups raw cashews
2 cups raw almonds
2 cups raw pepitas
1 cup shredded coconut
¼ cup Cacao Nibs (crunchy bits of dried cacao beans; these add a deliciously chocolate taste to the granola, plus they’re loaded with antioxidants)
¼ cup pure maple syrup
1 T vanilla
¼ tsp salt
15 dried apricots
Preheat oven to 325 degrees.
Combine cashews, almonds, pepitas, coconut, cacao nibs, maple syrup, vanilla, and salt in a food processor and pulse until the consistency is like that of traditional granola (chunky, but with fewer whole nuts than your starting texture).
Line a baking pan or cookie sheet with parchment paper and spread half of the mixture evenly on it.
Bake for about 10-15 minutes. Check after 8 minutes to make sure that the granola isn’t burning. It’ll ruin the flavor.
When granola is just beginning to brown, remove it from the oven and transfer to a large bowl.
Cook remaining granola as above.
Now that your food processor bowl is empty, add the apricots and pulse until they’re finely chopped.
When all of the granola is baked, add in the apricots and mix well.
Put the entire mixture of cooked granola back onto the baking pan to allow the remaining moisture to evaporate while it cools.
Store in an airtight container.
Makes a lot of granola (about 8 cups).