In previous years I have posted one recipe on every day of peanut butter week, but I’m very busy at the moment with finishing my PhD and prepping for 4 upcoming talks/ workshops (head to my facebook events page if you’d like to know more about them)! So unfortunately, this means that I just don’t have time to create and upload 7 new recipes!
Instead I’m going to be running PEANUT BUTTER WEEK on my @healthyandpsyched instagram account. This year I’m encouraging you all to get involved and there’s even a chance to win some prizes, so make sure you check it out tomorrow.
Back to the granola – it’s only 5 ingredients (+ 2 optional) but has a wonderful depth of flavour. It was so easy to whip up and I’ll definitely be making it again. It’s made with oats (obviously), cacao powder (pretty obvious as well from the title), maple syrup for sweetness and something which you probably wouldn’t have guessed – cacao butter! Yep – the same ingredient used to make chocolate! So this is quite literally vegan chocolate granola!!
Inspired by Leitchy Creates chocolate chip granola, I decided to use cacao butter instead of coconut oil, which I usually use if I’m not making oil free granola. This experiment was definitely a tasty success and even though it seems indulgent, it really isn’t; the macro-nutrient profile is similar to if I’d used coconut oil (the only real difference is the amount of saturated fat. Pipkin unrefined coconut oil has 94.2g, buywholefoodsonline.co.uk raw cacao butter drops 63.1g).
I was also inspired to make it look more indulgent and serve it in these beautiful La Rochère bee collection champagne flutes, made in France, that I was gifted from Chefs Collection. I do believe in the saying that ‘you eat with your eyes’ and that presenting something nicely can make a difference to how much you enjoy it, so why not try this serving idea if you’re ever feeling like your breakfast is getting a bit mundane.
5 ingredient vegan chocolate granola recipe
- 2 cups rolled oats (optional: gluten free)
- 1/4 cup peanut butter (I used crunchy)
- 1/3 cup (65g) cacao butter buttons
- 2 tbsp maple syrup (or more if you want it sweeter)
- 1.5 tbsp cacao powder
- 2 tbsp cacao nibs (optional)
- Pinch of pink Himalayan salt (optional)
- Preheat the oven to 180°C
- Heat the cacao butter buttons in a large pan on a low heat until melted
- Take it off the heat and stir in the peanut butter and maple syrup until combined
- Add in the oats and cacao powder and mix until all of the oats are evenly coated
- Pour the oats onto a baking tray in an even layer and place into the oven
- Cook for 10 minutes, stir the granola, then cook again for another 7-10 minutes
- Once your granola has cooked leave it to cool before storing in an air tight container
(use this special trick if you want it to be extra crunchy)
- Serve with yogurt (I used Nush Foods almond milk yogurt) and berries
HAPPY PEANUT BUTTER WEEK 2018
I hope you enjoyed this indulgent but healthy vegan chocolate granola recipe – check out this strawberry shortcake granola using peanut butter or this pecan chocolate recipe that I created for Romy London using cacao butter.
How much of a mouthful is the title - Chocolate Cashew & Raspberry Heart Sandwich Biscuits?! This recipe is sponsored by That Protein, who picked me as the winner of Best Vegan Blog in the Health Bloggers Community Awards 2017. I used the Blissful Brown Rice and Raw...read more
Last year in 2017 I did Sugar Free February and those blog posts are getting a lot of views at the moment, so I decided to do a MASSIVE round-up post of vegan sugar-free snacks and desserts. Obviously this post will help anyone who is going 'sugar-free' or trying to...read more
I eat oatmeal (or 'porridge' as I say in the UK) at least 4 or 5 times a week and have been posting recipes on instagram regularly. But it's been a while since I shared one of the blog. This bowl full of vanilla and beetroot oatmeal looked so pretty and pink that I...read more
This post is a paid collaboration with Tesco to highlight their wide range of plant-based ingredients and the simple, easy vegan recipes available on their website. I agreed to this collaboration because I feel that it fits with the aims of Healthy & Psyched – to make...read more
Today's amazing recipe for Vegan 'Ricotta' & Spinach Ravioli is an exclusive from Romy London UK. I first met Romy about 18 months ago at a vegan food show, where we bonded over our love of making, photographing and eating food! We decided to do a recipe swap since...read more
I had a new waffle maker for Christmas and I want to share my three favorite healthy vegan waffle recipes so far. I'll be sharing the recipe for Deep Roast Almond Butter Waffles Crunchy Pecan Waffles Banana Buckwheat Waffles But first - I’m going to be talking about...read more
Here’s the top 20 most viewed recipes that I posted on Healthy & Psyched in 2017! They're all vegan friendly and have a healthy twist. There’s a nice mix of savory and sweet recipes from all throughout the year. Some of the recipes that I posted at the start of the...read more
Why do you work out? I expect that one of your top answers is that you exercise to lose weight, tone up or look a certain way. But there's another very important reason to be active - and by active I don't just mean running miles and miles or lifting weights, in...read more