1tsp coconut honeymaple syrup, honey (if not vegan) or low carb sweetener of choice
Pinchofsalt(only if not in the almond butter)
Breakfast Bowls (Makes 2)
300gcoconut yoghurt(or Greek if you prefer)
Preheat the oven to 170C (fan assisted.)
Place the hazelnuts on a baking tray and roast in the oven for 3 minutes.
Add the pumpkin seeds, flax, chia, sunflower seeds and almond flakes. Roast for a further 4 minutes.
Add the coconut chips and cook for a further 3 minutes. (The tray should be in the oven for about 10 minutes in total until golden.) Remove from the oven and allow to cool.
Refined Sugar Free Dark Chocolate Drops
Fill a saucepan with 1 cup of boiling water. Add the cacao butter to a large glass bowl and place into the pan. On a low heat, stir the cacao butter until fully melted. (Don’t let the water bubble over into the cacao butter.) Turn off the heat.
Stir the cacao powder into the cacao butter until combined. Add the almond butter and honey to taste plus optional tiny pinch of salt. Check it’s to your desired sweetness or adjust accordingly. Remove the chocolate bowl from the pan of water.
Pour the chocolate into a silicone ice cube tray that makes tiny ice cubes. Alternatively, line a baking tray with grease proof paper and pour on the chocolate.
Place in the fridge for about 15 minutes to set. Remove the chocolate drops from the mini ice cube mould, or if using the other method, chop into small chunks with a knife.
Blitz the berries together in a high speed blender.
Layer the berries and coconut yoghurt in glasses or small bowls.
Once cooled, mix the grain free granola base with the sugar free dark chocolate drops. Add 3 -4 tablespoons ontop of your berry coconut yoghurt pots.
Store the rest of the Paleo and Keto friendly granola in a sealed jar and keep in the cupboard for up to 2 weeks.