- 1 1/2 cups hemp hearts
- 1 cup hazelnuts, skin removed and ground into small pieces, the size of the hemp seeds
- 1 cup unsweetened shredded coconut
- 2 Tbsp chia seeds
- 2 Tbsp flax seeds
- 1/2 cup maple syrup
- 1/4 cup melted coconut butter or other nut butter of your choice
- 1/4 cup Natural Vitality Energy 28
- 1 tsp pure vanilla extract
- 2 cups dried or dehydrated raspberries and blueberries*
- Preheat oven to 300°F and lightly oil (with a dab of coconut oil or whatever you have on hand) a 13ʺ by 9ʺ baking dish.
- Add the hemp hearts, hazelnuts, coconut, chia seeds and flax seeds to a large glass bowl. Set aside.
- Combine the maple syrup, coconut butter and Energy28 in a medium-sized frying pan. Bring to a boil on medium heat. Do not stop whisking. Reduce heat to low, and whisk for 3 minutes.
- Pour syrup mixture into the bowl with the nuts and seeds. Mix with a spatula until everything is coated.
- Transfer mixture to the prepared baking dish. Press mixture firmly into the dish. You can even cover the top with parchment paper and press down with your hand. Make sure it’s very compact (this will make ultra-chunky granola!). Transfer the dish to the oven and bake for 25 to 30 minutes, until the sides begin to brown lightly.
- Remove from the oven and leave it to sit for 20 minutes. Then scoop out the pieces (roughly), allowing for large chunks to form. Lay the mixture out onto a large baking sheet and transfer back to the oven for 10 to 15 minutes. Watch that the mixture doesn’t burn.
- Remove from the oven and allow to cool completely; add dehydrated berries, then transfer to an airtight container. Can be stored on the counter for a couple of days or in the fridge for a couple of weeks.
- *Instead of using dried fruit for this granola (which will increase the amount of sugars), you can try dehydrating the berries at home.
- If you have a dehydrator, dehydrate 3 cups of a mixture of raspberries and blueberries at 140°F for 12 hours.
- You can dehydrate the same amount of berries in the oven by laying them out on a parchment paper– or silicon-lined baking sheet and dehydrating at 180°F for 2 hours. Set aside.