Pecan and Coconut Rawnola
Brought to us by Lucy from Fit Food Collective
- 1 cup Rolled Oats, Bob's Red Mill
- 1 and 1/2 cups Organic Dates, 500g
- 1/2 cup Sunflower Seeds, Biona
- 1 tbsp Cinnamon
- 1 tbsp Vanilla Extract
Start by placing half of the almonds (1/2 cup) and 1 cup of the pecans into a food processor and blend until you have a fine crumbly texture. Set the remaining half a cup of almonds and half a cup of pecans to one side. Place the pecan almond crumble mixture in a large bowl.
Add the dates in the food processor and blend for a few of minutes until you have one large gooey sticky ball of date mixture. Place this in the large bowl with the pecan almond crumble mixture.
Melt the coconut oil in saucepan and mix in the cinnamon and vanilla extract once you’ve taken it off the heat.
Take the remaining pecans and break them up into pieces with your hands, adding them to the large bowl of pecan almond flour crumble mixture. Almonds are a little more difficult to break up with your hands so blitz these in the food processor for about 15 seconds and then add them to the large bowl with the rest of the ingredients.
Place the oats, desiccated coconut, sunflower seeds and coconut oil mixture in the large bowl. In order to make the delicious crumbly granola chunks (we all know and love!) massage the ingredients together with your hands for a couple of minutes until the sticky date ball is completely mixed in. At this point, some of the mixture should have stuck together nicely to create granola chunks which you often get by baking traditional granola. Transfer the granola into a container rolling some of it into little balls and the leaving the rest as crumbly oatiness (this is how I like mine anyway!)
Place the container in the fridge to allow the rawnola to set for a few hours. You can either store it in or out of of the fridge. Serve with your favourite fruit and enjoy!