WKND Chocolate Recipe // Chocolate Rosemary Golden Berry Granola
1/3 cup / 70 grams coconut oil
1/4 cup / 30 grams WKND chocolate (broken bars work)
1/4 cup / 60 grams almond butter
1 tablespoon / 12 grams dried rosemary
1 teaspoon / 5mL vanilla extract
1/4 cup / 30 grams golden berries (can substitute with dates)
4 cups / 400 grams organic rolled oats
1 cup / 160 grams chia seeds
Handful of raw almonds
1/4 cup / WKND 35 grams cacao nibs
1 teaspoon / 5 grams salt (pink Himalayan works too!)
Gather coconut oil, almond butter, and chocolate pieces in a stovetop pot; add the rosemary to infuse the mixture, and heat all together until just bubbling (about 4-5 minutes). Pull from heat, add the vanilla extract, and set aside.
Measure the dry ingredients (oats, chia, golden berries, salt) and combine w/ wet ingredients in a larger bowl.
Set oven to 380F degrees and spread mix on a cookie sheet lined with parchment paper or a Silpat sheet. You will bake for 22-25 minutes pending oven strength and altitude (here in Denver we needed the latter). At halfway mark, stir mixture; watch that it is situated evenly and does not burn. Five minutes before completion add a handful of almonds. Remove from oven when almonds are "roasted" and add nibs. Let cool and have on hand for movie-snacking, breakfasts, ice cream topping, or trail mix.