Preheat the oven to 180 degrees Celsius, prepare a metal tray, and line it with parchment paper. We start by cutting walnuts and hazelnuts with a knife. Melt the coconut oil over low heat.
In a large bowl, place the wet ingredients, coconut oil and vanilla extract, then add the cocoa powder, cinnamon, and salt and mix well. Add the dry ingredients: oats, walnuts, hazelnuts and sesame seeds. Mix well until the cocoa mixture is evenly distributed.
The ingredients are mixed well
We pour the mixture we prepared into the lined tray and put it in the oven. It will take about 20 minutes to bake, stirring a few times during baking, to ensure it doesn’t burn and toasts evenly. For these quantities, I like to use a tray that is not very large (about 20 x 30 cm) because if we use one that is too large, the layer of oats is too thin and it is easy for it to burn quickly or become too dry.
While the granola is in the oven, we’ll finely chop the pitted dates and chop the two cocoa-rich chocolate bars into small pieces.
When we take the granola out of the oven, we’ll quickly add the chocolate and chopped dates, so the heat will help the chocolate melt a little and the date pieces will soften and stick to the oats and nuts, thus forming little “rocks” of granola.
To prepare the bowl, simply add a little creamy natural yogurt, half a pear, a teaspoon of peanut butter, no added salt or sugar, and a few tablespoons of cocoa granola.
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