The first time I made a chocolate granola, I finished it quickly so I wouldn't keep thinking about it. Having access to chocolate for breakfast is a dangerous thing.
Fast forward time a few years later, the idea of a chocolate granola was still ingrained in my mind somewhere. And I wanted one that is akin to a fruit & nut chocolate bar. The nuts I love having in my chocolates are hazelnuts and almonds, in that order. I also added dried Montmorency cherries for a little tartness and chewiness. And the chocolate? Like my ice cream, there is no cocoa powder, only good old 76% dark chocolate couverture which doesn't turn the granola cloyingly sweet. On the contrary, it adds a subtle chocolaty touch to the crunchy granola that you are already familiar with. Also, chocolate-chocolate granola gives more depth than a cocoa powder-chocolate granola would.
I now use an organic hazelnut which is amazing in flavour. It doesn't come without skin and requires substantially more prep work in getting the hazelnuts ready for granola making. It is all worth it and I think you would agree!
Coconut Flake, Dried Montmorency Cherry, Golden Flaxseed, Nut (Almond, Hazelnut), Olive Oil, Organic Maple Syrup, Organic Rolled Oat, Salt (Himalayan), Sunflower Seed
Fruit & Nuts Dark Chocolate Granola