“You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” – Julia Child
Good morning! It’s been a hot minute since my last post, so I thought I would treat you to a chocolatey treat. As some of you may know if you follow me on my fitness Instagram, I’ve been eating mostly gluten, dairy and sugar free for a little over five months. At first it was part of a nutrition plan meant to take my fitness to the next level, but I ended up discovering that I feel so much better as a result. I leaned out, gained more energy and my digestion is amazing. So even though I’m not strictly gluten and dairy free (hello, a girl still needs her pizza!), I choose to stay away from both whenever I can. That means finding alternatives to my favourite recipes, including granola, which I miss so much!
I’ve heard about rawnola a bunch of times, but something sparked in me this week that made me want to finally give it a try. There are a ton of variations out there so trial and error was necessary. The recipe I finally settled on has the perfect amount of sweetness (all natural), a good amount of crunch and the ideal touch of chocolate. It’s perfect over fruit, oatmeal or on it’s own as a snack. Enjoy!
Homemade Chocolate Coconut Rawnola
8-9 medjool dates, pitted and coarsely chopped
1/2 cup unsweetened shredded coconut
1/2 cup gluten-free rolled oats
1/3 cup unsweetened cacao powder
2 tsp chia seeds
Dash of cinnamon
*You can also add coarsely chopped almonds if you like a little extra crunch.
Add all ingredients to a food processor and pulse until mixture becomes coarse. Transfer to a jar and stop in fridge for up to 2 weeks.
As the mixture sets in the fridge, it will get a little harder and really form those clusters that are so damn good in regular granola. Bon appétit!