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!
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.
Tip onto a large baking tray and bake in the oven at 160 degrees for 12 minutes, gently stirring after about 6 mins.
As it cools, it’ll become crunchy. Store in an airtight container for a week or longer.
Serve on top of smoothies, as a ‘cereal’ with almond milk, on yoghurt, or just grab a spoon and enjoy.
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!