Do you think granola requires hours of prep and slow baking time? It is delicious when prepared that way, but I have another, much faster method that I use to make this tasty chocolate crunch recipe.
This delicious chocolate crunch uses my stove-top method for quick, no bake toasted oats granola. The snack is clustered together by healthy dark chocolate with nutritious add-ins for three amazing flavor variations:
The Milky Maca Berry chocolate crunch has that unique and indescribable chocolate maca flavor with complimentary additions of creamy coconut and dried blueberries. The Cinnamon SuperSeed chocolate crunch is graced with seed butter, nutty little hemp seeds, and a touch of cinnamon to meld with rustic lucuma dark chocolate. And finally, the Java Jolt chocolate crunch is a flat out display of decadent coffee dark chocolate, supplemented with chia seeds for crunch and extra nutrition.
Trust me, there is a flavor for everyone. But these superfood chocolate crunch variations do have a more grown-up flavor profile. For younger taste buds, I recommend using dairy-free, soy-free 55% dark chocolate or semi-sweet chocolate chips for the chocolate.
Special Diet Notes: No Bake Superfood Chocolate Crunch
By ingredients, all variations of this recipe are dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, optionally vegan, vegetarian, and generally top food allergy-friendly.
- 2 tablespoons maple syrup, honey, or brown rice syrup
- 1 tablespoon melted coconut oil
- ½ teaspoon vanilla extract
- 5 to 10 drops vanilla stevia, to taste
- Dash salt
- 1 cup rolled oats (certified gluten-free if needed)
- 2 tablespoons unsweetened shredded coconut
- 3 tablespoons dried blueberries (or berries of choice)
- 2 ounces maca dark chocolate
- Substitute seed butter for the coconut oil
- Substitute hemp seeds for the coconut
- Whisk ⅜ teaspoon ground cinnamon into the sweetener mixture
- Omit the blueberries
- Use lucuma dark chocolate or 70% dark chocolate for the chocolate
- In a small bowl, whisk together the sweetener, oil, vanilla, stevia (to taste), and salt.
- Heat a non-stick skillet over medium heat and line a baking sheet with parchment paper or a silicone baking mat.
- Add the oats to the skillet, and toast, stirring often, for about 5 minutes, or until they just lightly brown and are fragrant. Add the coconut and cook and stir for just 20 seconds. Remove from the heat and immediately stir in the coconut oil mixture until fully combined.
- Pour the mixture out onto the prepared baking sheet, immediately add the berries and chocolate, and stir until thoroughly combined. Roughly flatten the mixture, and let sit to harden. If antsy, place it in the refrigerator or freezer to hasten the process.