Apricot Granola with Chocolate Orange hearts…!
Ok so yet again I think I have invented the bestest recipe ever! But that’s how it goes, right..? You play around in the kitchen, you come up with the goodies, you love it and you obsess with it! Or is that just me..?
I so have to share this one with you! I made a simple raw granola using apricots as my sweetener – so it’s really not too sweet at all. No extra dates, no extra fruity syrups – but tastes very fruity and with a couple of gorgeous chocolate orange hearts (which are optional of course) this breakfast is completely knock out.
Ok so here’s the recipe! I used guesstimate measures on this one – by nature I really am a ‘best guess’ kind of girl!
- 2 cups sprouted buckwheat
- 1 cup almonds (soaked overnight)
- 2 cups dried apricots (soaked in coconut water overnight)
- 1 cup desiccated coconut
You can buy pre sprouted buckwheat or sprout your own by resting the buckwheat in water and regularly rinsing for two days. You will see the buckwheats start to ‘shoot’. Perfect timing!
Presoak all your ingredients for the stated time. Rinse the apricots (dont throw away that delicious coconut apricot rinse!) and blend with some of the rinse to create a paste (you wont need it all – leave what is left for boosting your smoothies!).
In a food processor crush the almonds until they are the size that your teeth can handle! I really crushed some like crazy – the size of the desiccated coconut! – and then added a few that were left chunky.
Add the apricot paste to the other ingredients in a bowl and stir with a spoon.
Dehydrate overnight on 40 and in the morning they are ready to go! You can allow them to cool and drizzle raw chocolate on – or make the chocolate hearts and serve together. Which is what I did. The granola should keep in a lidded container for a couple of weeks (I never know as food doesn’t last that long in our house!) but you really have to make sure that the granola is cool and properly dry before you store it.
Chocolate Orange Hearts
- 1 cup raw cacao powder
- ¾ cup coconut oil (melt in baine marie if solid)
- ½ cup cacao butter (melt with coconut oil)
- 1 cup agave syrup
- 1 cup almond powder
- 2 tbsp. lucuma powder
- 1 tbsp. maca powder
- pinch Himalayan salt
- drops of orange extract or orange oil
Melt the oil and butter in a baine marie (a bowl over a boiling pan of water) do NOT heat the oil or use a microwave. Add all other ingredients folding the powders slowly, transfer to blender and blend until the chocolate is smooth and there are no lumps.
Pour back into bowl and temper the chocolate. An easy way to do this is to ‘fold’ the chocolate with a spoon and hold the spoon in the air as you do it: get the chocolate aired and moving. Pour into heart shaped chocolate moulds and put in the freezer for 2 hours or keep in the fridge to firm. Raw chocolate melts at room temperature so keep them cool.
Serve with apricot granola (and save some for nibbles!) and raw nut milk of your choice.
I would love to hear what you think of my recipes! Please leave your comments in the comments box below and feel free to share on social media and share the love!
If you enjoy making recipes such as these you may want to join me at my Explore Raw Cookery School and make a whole feast of gorgeous raw healthy dishes!
Keeping it juicy & raw!