Coconut Chocolate Paleo Granola

This is the stuff. Like, this is it. This is probably my most favorite paleo thing I make -and because it’s my favorite I have to watch how often I make it – because it will be gone in a day! It’s amazing over an acai smoothie bowl – or just straight from the jar.
Ok, so I call it granola only to make it acceptable to eat in the morning… I mean, lets be real… it’s like a chocolate bar. BUT! Granola means you can eat it any time of day.
The base of this granola is nuts. I do a rough chop of Cashews, Almonds and Walnuts. You can use whatever nuts you have around the house.  To that I add Almond Flour, Ground Flax, Cinnamon and all the coconut!
I love coconut – so I add coconut shreds, toasted coconut flakes and regular coconut chips. Each different type of coconut brings a different flavor or texture to the table.
The glue that holds this together is a chocolate sauce that is so versatile! The possibilities are truly endless and it’s so easy to throw together. Coconut oil, Cacao Powder, Salt, Maple Syrup and Vanilla Extract (if you don’t do vanilla, just leave it out!) I let it cook for about 5 minutes until everything comes together.
Pour the nut mixture right into the saucepan with chocolate. Once its all mixed – pour that on a parchment lined baking sheet and spread it out.
Put it into the oven and let it cook for about 10 minutes. Take it out and let it cool for a few minutes, sprinkle with sliced almonds, sea salt & cacao nibs – then let it set in the freezer for an hour.
Break it up into big chunks – and enjoy! And whatever you do, don’t let anyone try it. Trust me.






  • ¼ Cup Raw Cashews Chopped
  • ¼ Cup Raw Almonds Chopped
  • ¼ Cup Raw Walnuts Chopped
  • ¼ Cup Almond Flour
  • ½ Cup Mixed Coconut Shreds/Flakes/Chips
  • 1 tsp. Cinnamon
  • Sea Salt Flakes for Sprinkling
  • Cacao Nibs for Sprinkling
  • Sliced Almonds for Sprinkling

Chocolate Sauce

  • ½ Cup Cacao Powder
  • ¼ Cup Virgin Coconut Oil
  • 3 Tbsp. Maple Syrup
  • Pinch of Salt


  1. Preheat oven to 325 degrees.
  2. Combine all of the chopped nuts, almond flour, coconut and cinnamon.
  3. In a saucepan add of the chocolate sauce ingredients. Cook on medium low for about 5 minutes. Remove from the heat and add the nut mixture right to the saucepan. Evenly coat the mixture with the chocolate sauce. Pour the granola on a parchment lined baking sheet. Spread the granola to create an even layer. Pop that into the oven for about 10 minutes. Before putting in the freezer sprinkle with sliced almonds, cacao nibs & sea salt. Let the granola set up in the freezer for 1 hour. Break into big chunks and store in the refrigerator. 

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