So here’s the deal:
As superfood expert and overall stellar human being Julie Morris taught us in this podcast episode, cacao is the raw form of chocolate.
Cacao is the HEALTHY form of chocolate.
Cacao grows on trees.
The tree grow football-like colorful pods.
When you open a pod, inside are huge seeds that are called cacao beans even though they’re seeds (weird but just go with it).
If you dry the beans, remove their skin and press on them a bit, they crumble naturally into….NIBS!!
Grind up the nibs and you get cacao powder! Which is chock full of antioxidants and minerals – especially iron and magnesium. (And is very different from COCOA powder – not just in its spelling. Here’s a post I wrote about the difference between cocOA and cacAO.)
So consuming chocolate by way of cacao is how you can justify calling chocolate “healthy.”
And this truly amazing, easy to make Cacao Quinola (my high in plant-protein, quinoa-based cacao-flavored granola that will turn your almond milk as chocolately as your cocoa krispies did back in the day) is how you can justify eating chocolate for breakfast!!!
- DRY INGREDIENTS:
- 1.5 cups rolled oats
- 1 cup quinoa (dry, raw, not rinsed)
- 2 tbsp chia seeds
- ¼ c. Sunwarrior classic chocolate protein powder
- 2 tbsp cacao powder (or 3 for really chocolatey quinola!)
- ½ tsp sea salt
- ⅓ c. shredded unsweetened coconut
- WET INGREDIENTS:
- 2 tbsp coconut oil
- 2 tbsp almond butter
- 4 tbsp (or ¼ cup) maple syrup
- 1 tsp vanilla
- Preheat the oven to 350 F.
- In a large bowl, mix together all the dry ingredients.
- In a small saucepan on the stove, stir to melt the wet ingredients together over low to medium heat.
- Pour the wet ingredients into the bowl over the dry ingredients. Mix together well.
- Dump granola mixture onto a baking sheet and put into the oven for 12 minutes.
- After 12 minutes, take the granola out of the oven, move it around with a spatula and put it back in the oven for another 3 minutes.
- Remove and let cool then let your mouth and spoon run WILD! 😀