Chocolate, Coffee and Buckwheat Granola

This is a buckwheat and nut dominated granola with a hint of cocoa and a generous addition of Brazilian Santos Coffee dark chocolate, which makes it feel extra decadent. Add dried fruit if you like, but we like to let the chocolate shine and add fresh berries.

Ingredients:

300g (3 cups) buckwheat groats
300g (2 cups) mixed nuts of choice (we used pecan, hazelnut and flaked almonds)
100g (1 cup) oats
30g (1/4 cup) chia seeds
4 tbsp cocoa powder
100ml (1/3 cup) maple syrup
60ml (1/4 cup) melted butter or coconut oil
1 tsp salt
1 Brazilian Santos Coffee Chocolate bar

Preheat oven to 350 degrees F and line a baking tray with parchment.

Combine all the ingredients except the chocolate bar together in a large mixing bowl and mix until the mixture comes together and starts to clump in your hands.

Spread the mixture over the baking tray and press down with your hands to form into clumps.

Bake for 10 minutes, then rotate the pan and stir the granola to bring the edges into the middle. Put back and bake for another 10 minutes.

Pull from the oven and allow to cool. Note that the granola will crisp up as it cools. Once the granola is completely cool, add the chocolate and store in airtight jars in a cool and dark place until ready to eat.