Vickys Chocolate Granola

• 65 grams hulled sunflower seeds
• 45 grams dessicated/shredded coconut
• 60 grams gluten free rolled oats
• 30 ml coconut oil in liquid state
• 30 ml maple or agave syrup
• 35 grams sunflower butter, see my recipe link below, or peanut butter
• 15 grams unsweetened cocoa powder
• 1 tbsp sugar
• 1 tsp strong brewed black coffee
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 60 grams chocolate chips, I use 'Moo-Free', vegan soy-free brand or my own homemade chocolate piped into chips, link below

1. Pre-heat the oven to gas 3 / 150C / 350F & line and lightly grease a baking tray
2. Toast the sunflower seeds in a dry frying pan.
3. You'll smell a nutty smell and they'll turn a golden colour when done
4. Let them cool then mix with the coconut and oats.
5. Set aside
6. In a small pan over a medium heat, melt together the oil, syrup, sunflower butter, cocoa, sugar, coffee, vanilla and salt to make a chocolate sauce
7. Pour over the seed/coconut/oat mix and stir in to give everything an even coating
8. Bake for 10 minutes, take the tray out and give the granola a stir, then bake a further 10 minutes
9. Let it fully cool then mix in the chocolate chips
10. Use as an ice cream or yogurt topping or add to your breakfast cereal or porridge for a little chocolatey crunch!
11. Keep in a lidded jar in the fridge for up to a week
12. Makes around 280g / 2 cups

sunflower seeds, coconut, rolled oats, coconut oil, maple, sunflower butter, cocoa, sugar, black coffee, vanilla, salt, chocolate chips

Taken from cookpad.com/us/recipes/361893-vickys-chocolate-granola (may not work)