KOJA Cacao Crunch

This KOJA Cacao Crunch is a great real food alternative to sweet and crunchy cereals! It's gluten free, high in protein and good fats, vegan and it's packed with vitamins and minerals from plant based sources - not the synthetic versions which are added to most cereals. It's very filling so you don't need a big serve. Enjoy!

What you need: 

A food processor and a baking tray. 

Ingredients: 

• 2 cups shredded coconut
• 1 cup almond meal
• 1/3 cup cacao powder
• 1/3 cup coconut oil
• 1/3 cup rice malt syrup
• Tiny pinch of pink rock salt
• 1 cup KOJA Breakfast Toppers 

Method: 

1. Place coconut, almond meal, cacao, coconut oil, rice malt syrup and salt in a food processor and blend until combined. Lastly add 1 cup of your KOJA (we used a mix of half KOJA Chia Seed & Coconut and half KOJA Fig & Hazelnut). Pulse a couple of times until just combined. 
2. Tip onto a large baking tray and bake in the oven at 160 degrees for 12 minutes, gently stirring after about 6 mins. 
3. As it cools, it’ll become crunchy. Store in an airtight container for a week or longer.
4. Serve on top of smoothies, as a ‘cereal’ with almond milk, on yoghurt, or just grab a spoon and enjoy.

NOTES:

As an optional edit, you could also add an extra ½ cup of anything else you like to the mixture. Try poppy seeds, extra nuts or seeds, sultanas, etc. A great way to experiment with some extras from your pantry!