Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.
For any breakfast lover, it is only a matter of time before you make your own granola. I love making my own oat-based cereal, as you can be as inventive as you like with flavours or keep it super simple like my classic Granola recipe. Even though it isn’t difficult, sometimes you don’t want to have to turn on the oven, and fancy keeping it raw instead. This is where Raw-Nola comes in. All the deliciousness of granola without the time.
The base for my Cacao and Maca Raw Nola is creamy cashews and lots of sweet and sticky dates. Next come all the delicious add-ins like flaked coconut, oats and cinnamon. You could leave it here and maybe even throw in some seeds, but when you’re in a chocolate mood, there’s only one thing for it… raw unsweetened cacao powder (I love my Super-Cacao from Aduna which you can find here), maca powder and cacao nibs for crunch. I love the caramel-like sweetness from the maca, but I can imagine lucuma would also be delicious.
If you’re a granola fan, if you’re a chocolate fan, if you’re a breakfast fan, I hope you’ll love this Cacao and Maca Raw Nola. It’s full of texture, flavour and deliciousness and is the perfect topper for smoothie bowls, yogurt bowls, with milk or to snack on straight from the jar!
Cacao and Maca Raw Nola
Makes 1 medium jar
½ cup cashews (70g)
¾ cup soft dates (130g), if not soft: soak in hot water for 10 minutes and drain
½ cup coconut flakes (25g)
½ cup oats (40g)
1 tsp each: cinnamon, maca
2 tbsp raw cacao powder
3 tbsp cacao nibs
Place the cashew nuts in a food processor and pulse to break them down slightly, you want chunks left.
Now add the dates and pulse a few times to combine.
Add the coconut flakes, oats, cinnamon, maca, cacao powder and salt to the food processor and blend until evenly combined. Don’t over-process though as the raw-nola will become too fine and powdery. Now stir in the cacao nibs with a spoon.
Store in an airtight container for up to 2 weeks – if it lasts that long!
I’d love to hear if you give this Cacao and Maca Raw Nola a try! Leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
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