Not only does this granola tastes more like a dessert rather than breakfast but it is made with all natural ingredients whilst also being gluten-, dairy- and refined-sugar free. 

It's my spin on Juice Baby's granola which they top their divine Açai bowls with. Try it with banana ice cream, topped on smoothie bowls or simply snack on it straight out of the jar (as you'll find many do in our household!)  

As you might have guessed from my Instagram Stories I am a die-hard smoothie bowl aficionado, especially when they are topped with a good crunchy component.

I love how granolas can sneak things like chocolate chips, coconut flakes, honey, coconut oil, oats and a whole combination of nuts into my bowl yet still passes the breakfast appropriate test. 

This one is all sorts of delicious as it really tastes like a dessert rather than breakfast. Dangerously so!!! In fact, I'd encourage you to make two batches if you're anything like me and love snacking granola by the handful straight out of the jar...

Cacao Buckwheat Crunch Granola

Makes 600g 

Ingredients

50g cacao powder

3 tbsp water

6 tbsp maple syrup 

2 tbsp coconut sugar 

2 tbsp coconut oil 

1/2 tbsp vanilla essence 

pinch of salt

50g sunflower seeds 

100g sprouted buckwheat 

120g desiccated coconut 

100g gluten-free oats

50g cacao nibs 

40g sesame seeds

Method

1. Preheat your oven to 160˚C. 

2. In a small bowl combine the water, maple syrup, coconut sugar and melted coconut oil. Season with vanilla essence and a good pinch of salt.

3. In a larger bowl combine the cacao powder, sunflower seeds, sprouted buckwheat, desiccated coconut, gluten-free oats, cacao nibs and sesame seeds. 

4. Now pour your wet mixture over your dry mixture and give it a good stir until everything is evenly coated. At this point it should look lusciously chocolatey. I'd encourage you to try it before even baking it because it's heavenly to say the least. 

5. Evenly spread over two paper lined baking trays. 

6. Pop in the oven for about 50 minutes, giving it a stir half way through. 

7. Once baked, let it cook completely. This is where it will firm up and become deliciously crips. 

8. Scoop into your preferred glass jar or container to store. Use as you would any other granola. I especially love it topped on smoothie bowls, ice cream/ nice creams as the buckwheat kernels crips up and give it the most divine crunch.