- ½ c raw pecans
- ½ c raw hazelnuts
- 1 c raw almonds
- 1 c raw walnuts
- ¼ c raw sunflower seeds
- 1 tbsp golden flax seeds
- 1 tbsp cinnamon
- 1 c honey, melted (or raw agave nectar)
- 3 tbsp coconut oil
- 2 tbsp raw cacao
- 1-1/2 tablespoons vanilla
- ¾ tsp sea salt
- ½ c shredded coconut, unsweetened
- ¼ c dark chocolate chunks
- ½ c freeze dried strawberries
Soak all of the nuts in enough water to cover them and mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time. Soak the sunflower seeds in a separate bowl, following the same procedure as above.
Drain the nuts and seeds and place on a paper towel to absorb the remaining water. Keep half of the sunflower seeds separate.
Place all of the nuts and half of the sunflower seeds in the bowl of a food processor. Grind them until they resemble the size of oats.
Melt the coconut oil, honey, vanilla, and cacao over medium heat until the cacao has dissolved.
Add in the coconut oil mixture, cinnamon, and sea salt. Pulse until combined.
Next, add the last half of the sunflower seeds and the flax seeds and pulse once or twice, until they are roughly chopped and mixed into the nut mixture.
Remove the blade, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3 parchment covered dehydrator trays. Spread it evenly into a thin layer.
Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.
Once cooled, stir in the chocolate and strawberries, and store in an airtight container for 2-3 weeks.