<p>There are two things I need to address right now. 1.) This granola is incrediblyheavenlygood. It's actually the best granola we have ever made. Why? Because we finally made a granola that checks all the important granola factors (at least for our taste buds): it's super crunchy (those granola clusters!), it contains a delicious mix of nuts, it's not too sweet, yet it still has a fair amount of dark chocolate in it, plus it goes really really well with fresh berries and it's simple to make. Granola WIN! and 2.) Even though this granola is meant to be eaten for breakfast we can not help but to eat it for snack as well. It's just too good to resist. Truly. Plus a little bonus: It's a great healthy breakfast/snack on the go and great for kids that are going back to school soon. I think we just created the best breakfast ever. Yummy.</p>
Preheat the oven to 180 °C / 355 °F. Place a saucepan over medium high heat, add the brown sugar, 2 tablespoons of water and half of the honey (50g). Heat until sugar dissolves, stirring occasionally. Stir in the cacao and remove from the heat. Add the rice puffs and stir it all together, until all the rice puffs have been covered in the mix. Line tray with baking paper and spread the rice puffs onto the tray to cool.
In a bowl combine the rolled oats, unsweetened coconut flakes, chopped nuts, 1 teaspoon of salt and the rest of the honey (50g). Line tray with baking paper and spread the mixture onto the tray. Bake for 20 minutes at 180 °C / 355 °F. After 15 minutes, remove the tray from the oven and add your cacao rice puffs. Bake for another 5 minutes.
Serve and store
Remove from the oven and let it cool completely. Serve your dark chocolate granola with fresh milk or yogurt. Store in glass jars, it keeps for at least two months. Enjoy.