Once you’ve made rawnola, there’s no turning back. I loved my first batch so much. It’s chewy, sweet, natural, healthy, super easy and quick, just soooo good.
I was craving granola actually. But so lazy to mix everything up, bake, stir, let cool and then
The best thing about rawnola is that it’s super quick and only requires 10 minutes. Or even less!!!
When school reopens, I shall double or triple the recipe and make huge batches at once and eat throughout the week hehe.
I am so excited to experiment with new flavors! First up: FUDGE BROWNIE! The idea came to me when I was scrolling through my lists of recipes in my phone. Raw vegan nut free brownies and coconut nutella brownies inspired this rawnola recipe.
I hope you’ll love it as much as I do xx
FUDGE BROWNIE RAWNOLA
3/4c rolled oats
1/8 tsp salt (enhances chocolate flavor)
2 tbsp raw cacao powder
2 tbsp raw cacao nibs
2 tbsp raisins
2 tbsp desiccated coconut
Soak your dates in hot water for about 2 hours. Slice the middle, pull apart and remove the pits.
Measure your oats and add in salt. Give it a quick mix using a spoon.
Add all your ingredients into a food processor or high speed blender and pulse until everything is evenly distributed and desired texture is reached.
My food processor has speed 2 to 12 and turbo. I use speed 4 and mixed until everything is well distributed. I used turbo for around 10 seconds to get the desired texture I want 😉
Transfer your rawnola to an airtight container or jar and store in the refrigerator for up to 7 days.
I love using my rawnola to top my nana ice cream 😛