Hi guys! It’s Gab from Artful Desperado with a spooky recipe that’s gonna knock your socks off. It’s so tasty, it’ll leave your taste buds haunted—ohhh yass—who doesn’t like a bad Halloween joke?
I recently visited a cacao plantation, and man oh man, my love for chocolate went over to the moon and back. I’ve been scheming everything-cocoa-and-chocolate since then, and one of the things I wanted to make right away was something for breakfast, hence this suuuuper good granola that can be eaten in a parfait OR as a snack when you need a little sweet pick me up.
If you’re a chocolate lover, you can even make a double batch that will last you a couple weeks (or a day if you’re me haha).
I used store-bought coconut yogurt to make this parfaits, but you can use any kind of yogurt you like, I would avoid using greek yogurt as it’s too thick and with the granola it would turn out a bit dry.
Dark Chocolate Granola, Coconut Yogurt, and Pomegranate Parfaits
Makes 1 large batch of granola (for about 6-8 parfaits)
For the granola:
3 cups rolled oats
1 cup pecans, chopped
1 cup walnuts, chopped
⅓ cup cocoa powder (use all natural so you get the best flavour without sugar)
¼ cup dark chocolate, chopped
⅓ cup dried cherries (sub for dried cranberries if you can’t find)
3 tablespoons black sesame seeds (optional, but I love the toasty flavour they develop)
¼ cup raw cacao nibs
⅓ cup maple syrup
1 teaspoon sea salt
1 tablespoon vanilla
3-4 tablespoons coconut oil, melted
1 teaspoon apple cider vinegar (sounds odd, but it cuts the richness of the granola, trust me).
To make the parfaits
Coconut yogurt, plain or vanilla
1. Preheat the oven to 350F (if your oven is slightly on the hotter side, then preheat at 325F)
2. Prepare a large baking sheet with parchment paper
3. Mix all the granola ingredients in a large bowl making sure it’s all combined. If the mix is too dry, you can add a touch of extra coconut oil or maple syrup to get it going. Once combined, taste for seasoning – you should have a nice sweet bite with a touch of saltiness at the end, if you don’t get any saltiness, then add a couple extra pinches of sea salt. Transfer the granola to the baking sheet and spread evenly. Bake in the oven for 15-20 minutes until you can smell the chocolate and the mix sizzles. Take out of the oven, let it cool but DO NOT touch it while cooling – you want nice crunchy clumps to form and if you touch them you’ll break them apart.
4. Once cool, place in a glass and serve with yogurt, topped with some pomegranate seeds and some extra chocolate or cacao nibs
BONUS: this recipe makes an excellent hostess gift! Trust me, my friends love it whenever I bring a jar full to their home.