Updated: Oct 4, 2019
3 cups gluten-free rolled oats
1 cup chopped raw nuts (almonds, pecans, and/or walnuts are best)
1/4 cup desiccated or shredded coconut (unsweetened)
2 Tbsp chia seeds
3 Tbsp coconut or mock or organic cane sugar
1 tsp sea salt
1/3 cup cocoa powder
1/4 cup coconut (or avocado) oil
1/2 cup maple syrup or agave add more to taste
1/2 cup cacao chips or chunks, nibs
1.Preheat oven to 340 degrees F.
2. Food processor (or mixing bowl), add the oats, nuts, coconut, chia seeds, coconut sugar, salt, and cocoa powder. Pulse a few times (or stir) to combine.
3.In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well.
4.Spread the mixture evenly onto a baking sheet and bake for 15-24 minutes (or until deep golden brown), stirring a bit near the halfway point to ensure even baking.
5.Let cool completely. Then add cacao chips. Place in a container that has an air-tight seal, which will it should keep for a few weeks. Or store in the freezer up to 1 month or longer.