Makes 4 cups
1 cup sliced almonds
1 cup hazelnuts, rough chopped
2/3 cup unsweetened cocoa powder
½ cup pecans, rough chopped
½ cup hemp seeds
½ cup ground flaxseed
½ cup unsweetened coconut flakes
¼ cup unsweetened cacao nibs
½ teaspoon cinnamon
½ teaspoon ground nutmeg
¼ cup sugar-free maple syrup
¼ cup coconut oil, melted
1 teaspoon pure vanilla extract
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Combine the almonds, hazelnuts, cocoa powder, pecans, hemp seeds, flaxseed, coconut flakes, cacao nibs, cinnamon and nutmeg in a large mixing bowl. Mix until all ingredients are well combined.
In a separate small bowl, combine the coconut oil, syrup, and vanilla extract. Mix until all ingredients are well incorporated.
Pour the coconut oil mixture over the dry ingredients and toss to coat until all ingredients are evenly mixed and coated.
Spread the mixture in a single layer across the prepared baking sheet.
Bake for 60 minutes, tossing every 15 minutes.
Remove from the oven and allow to cool. The granola will continue to crisp as it cools.
Serving Size: 1/4 cup
Net carbs: 2.8g
Recipe courtesy of Peace, Love and Low Carb