– 3 cups gluten-free rolled oats
– 1 cup chopped raw nuts (almonds, pecans, and/or walnuts are best)
– 1/4 cup desiccated or shredded coconut (unsweetened)
– 2 Tbsp chia seeds
– 3 Tbsp coconut or organic cane sugar (or other dry sweetener of choice)
– 1 tsp sea salt
– 1/3 cup cocoa powder
– 1/4 cup coconut (or avocado) oil
– 1/2 cup maple syrup (plus more to taste // or other liquid sweetener of choice)
– 1/2 cup vegan dark chocolate chips or chunks (optional // sweeter chocolate is best – I like Trader Joe’s 72% dark chocolate bar)
1. Preheat oven to 340 degrees F (171 C).
2. To a food processor (or mixing bowl), add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cocoa powder. Pulse a few times (or stir) to combine.
3. In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it’s a finer texture, but this is optional.
4. Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 17-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
5. Let cool completely. Then add chocolate (optional). Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.
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