When you can combine chocolate, superfoods and granola – it’s safe to say a party in your mouth ensues. This is one of my favourite go-to snack (and breakfast) for when I’m feeling that chocolate craving. It’s packed full of healthy, energy and protein-rich ingredients, but has just the right about of sweetness to make it feel like an extra-special treat. And it features one of my favourite nuts (when I’m in the mood for playing favourites, because lets face it, all nuts are pretty damn awesome)- PECANS.
Pecans are native to central and southern America, and as a member of the hickory family, they’re in truth not technically nuts, but are actually drupes: a fruit with a single stone or pit, surrounded by a husk. I know, I know, right now you’re feeling what you felt when you first learnt that a tomato is a fruit, not a vegetable. Mind blown!
Regardless of whether you label them nut or fruit, they’re powerhouses of energy. They can provide two to five times more energy per unit weight than wild game, and require no preparation (which was a big deal back in the foraging days). In addition, they boast a host of health benefits.
Reasons to Love Pecans:
- Pecans are one of the very few sodium-free and fiber-rich nuts in the world.
- Pecans are a rich source of gamma tocopherol which is a chemical compound derived from vitamin E. It supports heart health, prevents heart diseases, promotes respiratory health, helps in blood circulation and is very good for your brain.
- Pecans also contain disease preventing phytochemicals, which have a range of health-protective benefits.
- 90% of the fat content in pecans contain unsaturated fats, which can have a protective effect by lowering total blood cholesterol when eaten in moderation.
{Source: Seeds Guide}
This recipe is a heady mix of chocolate, caramel and marzipan notes (thanks to a touch of almond essence). The pecans are a perfect choice, but if you prefer hazelnuts, those would be a delicious alternative!
- 1 cup (105g) rolled oats
- ⅓ cup (50g) sunflower seeds
- 1 cup (70g) unsweetened coconut flakes
- 1.5 cups (40g) unsweetened puffed wheat
- 1 cup (105g) roughly chopped pecans
- ⅓ cup chopped dates
- 2 tablespoons maca powder
- 3 tablespoons raw cacao powder
- 3 tablespoons flaxseed meal
- 1 tablespoons chia seeds
- 1 tablespoons sesame seeds
- 2 tablespoons cacao nibs
- ¼ teaspoon sea salt
- ½ teaspoon ground cardamon
- 5 tablespoons coconut oil
- 3 tablespoons brown rice syrup
- ¼ teaspoon almond essence
- 1 teaspoon vanilla extract
- Preheat your oven to 110 degrees Celsius.
- In a large bowl, mix together all ingredients except for the coconut oil, brown rice syrup and almond and vanilla extracts. Make sure everything is well mixed and that the spices/powder coats all ingredients.
- In a small saucepan, gently melt down the coconut oil and rice syrup over a low heat until the mix is loose and runny.
- Take the saucepan off the heat and stir in the liquid vanilla extract.
- Pour the liquid mix over the dry ingredients in the bowl and spend a good few minutes stirring and tossing it all together so that everything is nicely coated.
- Divide the granola mix between two medium sized non-stick trays. Using the back of a spoon or a spatula, spread out the mix so that it's evenly spread across the two trays.
- Bake for 15 minutes.
- Take out the trays and mix the granola to ensure even crunchiness.
- Bake for a further 10-20 minutes, depending on how crunchy you like your granola.
- Allow to fully cool before storing in an airtight container.
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