1 1/2cupsraw walnutscashews, brazil nuts (1/2 cup each), coarsely chopped
1/2cupraw sunflower seeds and pumpkin seeds1/4 cup each
1cupunsweetened shredded coconut
Get your Crock Pot ready by turning it to Medium. Add cacao butter (or coconut oil) and allow it to melt.
Add in molasses and almond butter.
Once melted add cacao powder, vanilla powder and salt, whisk until well combined.
Stir in nuts, seeds and coconut, making sure all ingredients are well mixed and coated.
Cover and cook the granola for 1 hour, or until crunchy, gently stirring every 20 minutes to prevent the granola closest to the edges from burning.
Once the granola finishes and reaches your desired crunchy texture, transfer it to the prepared baking sheet, mix in raisins and allow to cool completely. Transfer into a grass jar or container and refrigerate.
Store in a closed glass container. Will keep in a cool dry place/fridge for up to 2 weeks.This granola together with our dairy-free Oatgurt makes a tasty and satisfying breakfast or mid-day snack. You should try it ;-)