We love coming across people who inspire us to be
better, Renee Byrd of Will Frolic For Food is keeping us all
inspired to stay on the healthy path and we wanted to share one of our favorite
recipes of hers.
For the Granola
2 cups gluten free rolled oats
1 teaspoon ground cinnamon
½ cup raw coconut flakes or chips
⅛ teaspoon sea salt
2 tablespoons coconut oil, melted
⅓ cup maple syrup
1 tablespoon spiced rum
1 cup raw hazelnuts
½ cup unsweet bing cherries, chopped roughly
For the Chocolate Bomb Bits
½ cup chocolate chips
1 tablespoon coconut oil
½ cup hemp hearts
¼ cup raw coconut flakes or chips (chopped
roughly if you're using chips)
For the Granola
Preheat the oven to 350F. Line a baking sheet
with parchment paper.
In a large bowl, combine the oats, cinnamon,
coconut, and sea salt. Stir to combine.
In a separate medium bowl, combine the melted
coconut oil, maple syrup, and spiced rum.
Add the wet mix to your oat mix and stir to
Spread the hazelnuts out on your baking
sheet. Toast 20 minutes. Once cool enough to the touch, place the hazelnuts in
a clean, unscented cloth and rub vigorously to remove their papery husks. Get
as much of it off as you can and discard the husks.
Chop your hazelnuts roughly and set aside.
Place your parchment paper back on the baking
sheet. Spread your oat mixture out on the baking sheet in an even layer.
Bake 30 minutes or until golden brown,
stirring the mixture half-way through.
Remove from the oven and add the hazelnuts
Once the granola has cooled to room
temperature (I helped it along by sticking it in the freezer for 15 minutes
because I'm impatient like that) add the chocolate bites.
Stick the granola in mini mason jars for
gift-giving and decorate with ribbon and twine! Or just stick it in your mouth.
Also a good idea.
While the granola is baking, melt your
chocolate chips with your coconut oil in a double boiler or over very low heat
until completely melted, stirring frequently.
Remove from heat.
Add your hemp hearts and coconut to the
chocolate and mix until completely combined.
Spread the mix over a sheet of parchment or
wax paper and stick in the freezer for 10 minutes.
Once the chocolate is hard, remove from the freezer and
chop into ½ inch to ¾ inch squares (this doesn't need to be exact, just