Did anyone else grow up with a pantry full of Cereal? Since we were a health conscious family I remember eating a lot of Cheerios, Raisin Bran, and Special K cereal. It made an easy breakfast, snack, or sometimes even dinner. Going grain-free meant saying goodbye to the cereal life. And it was probably for the better, but going grain free doesn’t mean you have to completely say goodbye to cereal. This Chocolate Grain Free Granola Recipe is Paleo and AIP. It has the perfect chocolatey crunch which makes it a delicious AIP Granola Recipe!
This Chocolate Grain Free granola Recipe is Paleo, AIP, and Vegan friendly. It uses the base recipe I made for my coconut granola but makes it chocolate. Plus when you make this recipe you also make some homemade coconut milk! Which I think is a win all around!
It is made from 6 basic ingredients you probably already have in your home and takes almost no time at all to mix together. It uses coconut as the base which gives the cereal a nice crunch. To achieve the chocolatey flavor this AIP Granola recipe uses carob powder. And the pinch of salt brings the sweet flavor out perfectly. This Chocolate Paleo Grain Free Granola Recipe is going to be one of your go to favorites for snacks at home or on the go.
Tips and Tricks for making this Grain Free Granol (Paleo & AIP)
Can I use Cocoa Powder instead of Carob in this AIP Granola?
If you have reintroduced chocolate into your diet and don’t have any problems with it, then you can absolutely substitute cocoa powder for the carob powder. But, to be strictly AIP compliant, you will need to use the carob powder. I find that this granola tastes fantastic either way.
What is the difference between shredded coconut and coconut flakes in this Grain Free Granola?
In this recipe there are two different types of coconut. The shredded coconut is very small pieces, while the coconut flakes or coconut chips are larger pieces. The variety in size helps the granola to clump together better. If you don’t have any coconut flakes, you can just use more shredded coconut in the recipe. Just make sure that all the coconut you use is unsweetened!
Can I use maple syrup in this AIP Granola instead?
If you don’t have honey on hand you can substitute the honey for maple syrup. This also makes the granola a great vegan option. It is an easy one-to-one swap and you follow the rest of the recipe as instructed.
Do I need to soak the shredded coconut in this Grain Free Granola?
Soaking the coconut helps the granola to clump together better and form more of a granola type cereal. You can microwave or boil your water in a kettle or on the stove. Plus, by doing the step you make a simple coconut milk you can use on your granola. It’s a win win!
Let's Make some Grain Free Granola!
Start by soaking the 1 ¼ cup of dried coconut in water. Add the coconut to a large bowl or measuring cup. Take boiling water and saturate the shredded coconut completely. Let soak in the hot water for about 10 minutes.
Once the coconut is done soaking, pour the water and coconut to a cheesecloth, thin dish towel, or strainer. Next, squeeze the liquid out of the coconut and set the liquid aside. The water that you squeezed off is a simple coconut milk that you can use on your granola or in smoothies! You can store it in a jar in the refrigerator for 2-3 days.
Note on the coconut milk
Doing this step yields about 1 1/4 cup of coconut milk. This coconut milk is pretty thin, but still has a nice coconut flavor. It is not a perfect coconut milk recipe, but it is a nice byproduct of the process. Since it has no additives in it, the fat will solidify on the top of the milk when it is cold.
In a large bowl add the coconut flakes and the soaked coconut. Mix until well incorporated. Add in the cinnamon, salt, and carob (or cacao powder) and stir again. Finally add in the honey to the coconut mixture and stir until everything is mixed together.
Finally, place the mixture on a baking sheet and press together to encourage clumping. Bake at 300 Fahrenheit for 40 minutes stirring about every 15 minutes to make sure the granola cooks evenly.
The granola will be a little soft when you pull it out of the oven but will harden after it cools. Since the granola is brown from the carob, be careful not to over cook and burn the granola! Store the granola in an airtight container on the counter for up to a month.
This Grain Free Granola is a calorie dense food, especially if you eat it with coconut milk, so the serving size is pretty small. Each serving is somewhere between 1/3- 1/2 cup of granola.
If you liked this AIP snack recipe, you should check out thee!
If you tried this recipe and loved it, it would mean the world to me if you drop a rating and comment below. It helps people just like you find healthy recipes to support them on their wellness journey.
Salted Chocolate Granola
Ingredients
Chocolate Granola
- 1 ¼ Cup dried shredded coconut unsweetened
- ½ Cup Coconut flakes or coconut chips unsweetned
- ¼ Cup Honey
- 2 Tablespoons Carob powder (Can sub cocoa for non AIP)
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
- ¼ Cup Tigernut flakes (Optional)
Easy Coconut Milk
- 1 ½ Cups Boiling water Enough water to cover the shredded coconut
Instructions
- Start by soaking the 1 ¼ cup of dried coconut in water. Add the coconut to a large bowl or measuring cup. Take boiling water and saturate the shredded coconut completely. Let soak in boiling water for about 10 minutes.
- Add the coconut to a cheesecloth, thin dish towel, or even a mesh strainer can work. Next squeeze the liquid out of the coconut and set the liquid aside. The water that you squeezed off is a simple coconut milk that you can use on your granola or in smoothies! You can store it in a jar in the refrigerator for 2-3 days.
- In a large bowl add the coconut flakes and the soaked coconut (and tigernuts if using them). Mix until well incorporated. Add in the cinnamon, salt, and carob (or cocoa powder) and stir again. Finally add in the honey to the coconut mixture and stir until everything is mixed together.
- Place on a baking sheet and bake at 300 Fahrenheit for 40 minutes stirring about every 15 minutes to make sure the granola cooks evenly.
- The granola will be a little soft when you pull it out of the oven but will harden after it cools. Since the granola is brown from the carob, be careful not to over cook and burn the granola! Store the granola in an airtight container on the counter for up to a month.
