Vegan Chocolate Granola with Aquafaba
This homemade granola is truly delicious and chocolately. The secret is using aquafaba to bind the chocolate to the granola clumps. It's gourmet but without refined oils and sugar. Perfect for breakfast, snacking or even as part of a dessert. Easy to make with no complicated techniques!
Servings: 10 servings
Calories: 217kcal
Equipment
- Baking parchment
Ingredients
- 230 g oats use gluten-free if desired
- 70 g sunflower seeds or any other seed
- 100 g nuts broken up, like walnuts, brazil nuts or hazelnuts
- 25 g coconut flakes or dessicated coconut
- 2 tablespoon coconut palm sugar leave out if desired, or use brown sugar
- 1 teaspoon salt
- 2 tablespoon cacao powder use cocoa powder if you want
- 2 teaspoon vanilla essence
- 120 ml aquafaba water from a tin/can of chickpeas
Instructions
- Pre-heat the oven to 160°C / 320°F / Gas Mark 3.
- Put all the ingredients in a bowl (except the aquafaba/chickpea water).
- Pour the aquafaba over the mixture and combine. Make sure all of the mix is coated with the aquafaba (this will help it clump together and give it crunch). You could use your hands for making sure it's really well combined.
- Line 2 trays with greaseproof paper / baking parchment.
- Spread the granola mixture across the lined trays.
- Bake for 25-30 minutes or until the mixture is crunchy. Halfway through, swap the trays round on the shelves, and give the mixture a stir. Keep an eye on them near the end to make sure they don’t burn. You want a nice crunchy texture.
- Once cooked, leave the granola to cool. Once cool, it can be stored in an airtight container.
Nutrition
Calories: 217kcal | Carbohydrates: 23g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 242mg | Potassium: 218mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg