Dislcaimer: I received products as part of #Choctoberfest for review. All opinions and statements are my own.
I’m happy to be back for the final day of #ChoctoberFest to remind you it’s your last chance to enter the amazing giveaway thanks to our fabulous sponsors. One of those sponsors, Caveman Coffee, provided product that is the star of my recipe today.
Caveman Coffee was founded by three athletes (I can’t wait to share this information with my husband when we reunite this weekend!) who joined forces with a master coffee roaster from Albuquerque to create sustainable and naturally grown coffee. Their coffee beans are hand-picked and wet-processed before roasting.
In addition to coffee they have other paleo-friendly products, including Coconut Oil, Cocoa Butter, and Green Tea.
I received a bag of White Gold coffee beans and a bag of cocoa butter as part of #Choctoberfest. I’d never worked with cocoa butter before and was quite excited to explore its possibilities. I honestly didn’t even know what to expect! In my mind I was picturing something along the lines of a nut or seed butter (after all, cocoa is a seed). Contrary to my perception, cocoa butter is better used as an oil or dairy butter substitute, with a slightly chocolaty aura. The best part is that it’s a healthy vegan option that doesn’t involve coconut which I’m allergic to!
I decided to make a granola using the cocoa butter, but my head is already reeling with more ways to use the product. I’m dreaming about some rice krispie treat action… Caveman Coffee suggest stirring it into their hot coffee for a mocha inspired beverage.
This granola is addicting and perfect for topping your morning yogurt with some fresh strawberries. It can be used in any way you’d use a sweet granola – in cookies or pancakes and atop ice cream. I tested it out as my morning cereal and while it does work, the min chocolate chips make it a little “odd,” but the oats were fantastic with the addition of cool milk.
My boys quite enjoyed the granola as well. Even my Treat who doesn’t like oatmeal quite enjoyed the sweetened oats when paired with strawberries and vanilla yogurt. However, when given a cup to himself, Firecracker simply picked out the chocolate chips.
Cocoa Butter Granola
- 3/4 C cocoa butter
- 1/2 C brown sugar
- 2 1/2 C old fashioned oats
- 1/2 C mini chocolate chips
- Preheat oven to 300 degrees F.
- Place cocoa butter and sugar in a small saucepan over medium heat until melted. Remove from heat and stir in the oats, tossing to coat.
- Spread oats onto a rimmed baking sheet and bake 20 minutes, tossing halfway through. Allow oats to cool before tossing with the chocolate chips.
Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more chocolate recipes today: