Okay guys, if you’ve been following me for awhile, you probably already know dark chocolate is my one true love. (Why do I need a boyfriend when I know dark chocolate is always there for me? Lol)
Today was another pretty exciting day, I went to Justin’s HQ this afternoon! I’ll talk more about when I write a post about my Boulder trip (only 5 days left! I can’t believe it!).
I do have a story to tell before I share the recipe, though. You’re probably thinking, JUST GIVE ME THE RECIPE LADY. If this is you, feel free to scroll on, I get it – anytime dark chocolate is involved I’m getting to it as quickly as I can. In short, you better not take that last piece of chocolate in the fridge (#itsmine #nojoke).
Butttt, if you are interested in a little story, here it goes: After my run this morning (I saw cute prairie dogs while I wa running!) , I took my aunt’s dog Rosie for a walk around the park. Everything was going pretty well, and then I spotted an off-leash puppy meandering towards us. Next thing I know, the puppy is following us home… Of course, there was no number to call on the tag, so I brought Rosie inside and out the puppy on the leash to bring back to the park. I though that maybe if I walked around the park the owner might see me with their dog. Now, this dog, it was super cute, but it was jumping up and biting the leash THE ENTIRE WAY back to the park. Luckily, the owner saw me and said the puppy must have jumped over the fence around their yard. I don’t think I’ve ever been so happy to see someone, and I’m glad the puppy got back it’s owner!
Now, the recipe! (Pssst…it has the same secret ingredient as the Vanilla Crunch Granola)
- 2 1/2 cups oats
- 1/2 cup coconut flakes
- 1/2 cup cocoa powder
- 1 tbsp chia
- 1/4 tsp salt
- 1/4 cup + 1 tbsp liquid sweetener
- 2 tbsp coconut oil
- 1 egg white
- Mix together the dry ingredients (oats, coconut flakes, cocoa powder, chia seeds, salt). Then, mix in the wet ingredients (liquid sweetener, coconut oil, egg white) until the dry ingredient mixture is evenly coated.
- Bake at 300 F for 25-35 minutes, stirring every 10 minutes.
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