Ingredients:

• 3 cups old fashioned oats
• 1 cup coconut flakes
• 1 cup hazelnuts, roasted and chopped
• 2 tablespoons raw cacao powder
• 1/2 cup chia seed
• 3/4 cup dark chocolate chips (reserve heaping 1/4 cup of it for later)
• 1/4 cup yacon syrup or maple syrup
• 3 tablespoons nut butter of choice
• 2 tablespoons coconut oil, melted
• 1 teaspoons vanilla
• coconut spray

1. Preheat the oven to 325°F. Grease a large baking sheet really well with coconut spray.
2. In a large bowl, combine the oats, coconut flakes, hazelnuts, chia seeds, and raw cacao powder until well mixed.
3. In a small saucepan, melt the nut butter, 1/2 cup-ish dark chocolate chips, coconut oil, yacon or maple syrup, and vanilla over medium heat, whisking gently to combine. Once melted, pour mixture over the oats and toss until all is well coated.
4. Transfer the granola mixture to the greased baking sheet, spreading into a thin and even layer. If you need to, use two baking sheets instead of overcrowding or piling the granola.
5. Bake on the middle oven rack for 15 minutes, then toss and bake 15 minutes more. Allow to cool for around 30 minutes, then add in the remaining heaping 1/4 cup dark chocolate chips and stir to combine.
6. Enjoy! It is very delicious over some yogurt (cashew or coconut milk yogurts are amazing), with fresh berries.
7. Store in a sealed container or ziplock bag for up to 2 weeks. May last less time on the counter depending on room temp, or much longer in the fridge.

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