Chocolate and nut agglomerates

(ketogenic recipe)

Calories: 302

Nutritional values ​​per serving (1/3 cup):

Total carbs: 13.3 g; fiber: 7.7 g; net carbs: 5.6 g; protein: 9.7 g; fat: 24.8 g.

Ingredients (for 12 servings):

2/3 cup sliced ​​almonds (60g)

1/2 cup walnuts, lightly cracked (70g)

1 1/2 cups shredded coconut or 2 cups dried flaked coconut (113 g)

1 cup mixed seeds (128g), such as sunflower, sesame, pumpkin, flaxseed

1/2 cup almond flour (50g)

1/3 cup of yacon honey (80ml)

1/2 cup almond butter or other nut or seed butter (125g)

1/3 cup virgin coconut oil (75g)

1/4 cup cocoa powder (22g)

1/4 cup hot water (60ml)

1/5 teaspoon sea salt

Preparation:

1. Preheat the oven to 150ºC/300ºF (conventional), or 130ºC/265ºF (fan).

2. In a deep bowl, mix the cocoa with the hot water until a paste forms.

3. Add the nut butter, yacon honey and melted coconut oil, then salt and mix well.

4. In a larger bowl mix the seeds, nuts, dehydrated coconut and almond flour.

5. Pour the chocolate mixture over the seed mixture and coat evenly.

6. Spread onto a baking sheet lined with paper or foil and bake until granola is firm to the touch (40-50 minutes).

7. Remove from oven and allow to cool before cutting into pieces. Can be stored in a sealed container for up to 3 weeks.

It can be eaten alone as a snack or served with nut milk, kefir or coconut yogurt.