Calories per serving: 246kcal
Calories per 100g: 506 kcal
50g pumpkin seeds
5 medjool dates
75g peanut butter
1 tbsp coconut oil
75g dark chocolate
In a large bowl mix together the oats, hazelnuts and pumpkin seeds.
Peanut & Date Caramel
Soak the dates in boiling water for 5 minutes. Drain and blend them together with the peanut butter and coconut oil. You can use a food processor or even just a fork for this. Add some of the soaking water if the mixture is too thick
Mix together the caramel and granola base until chunks begin to form. Transfer the mixture to a lined baking sheet and bake in a preheated oven at 180 degrees celsius for about 20 minutes. Stir every 5-10 minutes to ensure the granola browns evenly and does not burn. Remove from the oven and let cool completely on the baking tray.
Chop the chocolate into chunks and add them to the cooled granola
Store in an airtight container for up to two weeks
If you don’t have medjool dates, feel free to replace them with 120g of any other dates. These might require longer soaking before being blended.
Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.
To ensure this recipe is vegan, make sure to check the ingredient label on the chocolate. Most dark chocolate is vegan.