Nutty Chocolate Granola
Choc up your mornings with a bowl of this deliciousness.
Preheat the oven to 140°C and line a large baking tray with greaseproof paper.
Place almonds into a mortar and break up into haves with a pestle. You can use a knife to chop them instead, or wrap them up in a tea towel and bash with a rolling pin. Repeat with the pecans (they are quite soft already so won’t need as much force). Hazelnuts are fine whole. Add the nuts to a large mixing bowl, then mix in the coconut, salt and sugar.
Melt the vegan butter in a large saucepan over a low heat. Once melted, stir in the date syrup and vanilla. Add the granola mixture to the saucepan and stir until everything is evenly coated and sticky.
Pour mixture onto lined baking tray, flattening out to the edges with a spatula. Bake in oven for 50 minutes.
Take the tray out of the oven and sprinkle the chopped chocolate on top. Leave to cool completely. Break into bite-sized chunks and store in an airtight container.