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Chunky Chocolate Tahini Granola

Recipe by Shane Martin

  • Total Time20 minutes
  • Yield4 cups 1x
  • DietVegan

This Chunky Chocolate Tahini Granola is made with simple, wholesome ingredients that create the perfect balance of crunch, sweetness, and rich chocolate flavor.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Ingredients

Units Scale

Dry Ingredients:

  • 1 cup raw walnuts
  • 1 cup raw pecans
  • 1 cup old-fashioned rolled oats (sub gluten-free oats if needed)
  • 2 TBSP cacao powder (or cocoa powder)
  • 1/4 cup dairy-free dark chocolate chips

Wet Ingredients:

  • 1/4 cup pure maple syrup
  • 1/4 cup runny tahini

Instructions

  1. Preheat and Prepare: Set your oven to 350°F and line a rimmed baking sheet with parchment paper to prevent sticking.
  2. Process the Dry Ingredients: In a food processor, combine the walnuts, pecans, cocoa powder, and rolled oats. Pulse 10-15 times until the mixture is broken down into smaller pieces but still has some texture. You don’t want it to turn into flour.
  3. Mix the Wet and Dry Ingredients: Transfer the blended mixture to a large bowl. Add the pure maple syrup and tahini. Stir everything together until the dry ingredients are fully coated.
  4. Add Chocolate: If you’re using chocolate chunks or chips, fold them into the mixture.
  5. Shape the Granola: Pour the granola mixture onto the prepared baking sheet and press it down firmly into an even layer. Use your hands or the back of a spatula to flatten it slightly without creating holes.
  6. Bake to Perfection: Place the baking sheet in the oven and bake for 15-20 minutes or until the edges slightly darken. The aroma of toasted nuts and chocolate will let you know it’s almost ready!
  7. Let It Cool: DO NOT skip this step! Once out of the oven, you must resist the urge to break it apart right away. Let the granola cool undisturbed for at least 30 minutes—this is how you get those big, chunky pieces.
  8. Break and Store: After cooling, use your hands or a knife to break the granola into large clusters. Transfer it to an airtight container to keep it fresh for up to three weeks.

Equipment

Notes

  • Store it right. Keep it in an airtight container at room temperature for up to three weeks.
  • Use runny tahini. Thick tahini won’t mix as well, so make sure yours is smooth and drippy for the best texture.
  • Don’t over-blend the nuts. You want chunks, not nut flour, so pulse just enough to break them up.
  • Press it down firmly. This helps the granola stick together in big clusters.
  • Let it cool completely. The longer it cools, the chunkier it stays—patience pays off!

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 177
  • Sugar: 5.2 g
  • Sodium: 6.5 mg
  • Fat: 13.4 g
  • Trans Fat:
  • Carbohydrates: 11.8 g
  • Fiber: 2.6 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast,
  • Method: Bake
  • Cuisine: American

Find it online: https://shaneandsimple.com/chocolate-tahini-granola/