Kripalu Recipe: Raw Chocolate Granola

Think Cocoa Puffs gone wildly healthy and natural! This granola is not only a great breakfast cereal, it's also wonderful as an afternoon snack or stirred into organic yogurt and topped with fresh fruit.

Because of its key ingredients, this granola is one of the healthiest, most nutrient-dense you will find. Buckwheat, which is gluten free, is an amazing source of the phytonutrient chiro inositol, which stabilizes blood sugar, and magnesium. Pumpkin seeds are also a great source of magnesium and an excellent source of other minerals, such as zinc. Almonds are also high in minerals, but additionally are approximately 72 percent monounsaturated fat, which promotes the fluidity of cell membranes and enhances cellular communication and overall function.

3 cups soaked and/or sprouted buckwheat
1 cup soaked pumpkin seeds
1 cup soaked almonds
1 cup soaked sunflower seeds
¾ to 1 cup agave (to taste)
½ cup raisins
1/3 cup flaxseeds
1/3 cup coconut (shredded or flakes)
¼ cup plus 2 tablespoons raw cacao powder
1 tablespoon vanilla powder
1 teaspoon salt

Soak the buckwheat, seeds, and almonds for 6 to 8 hours or overnight (if you prefer sprouting buckwheat, plan ahead).

Combine all ingredients in a large bowl (you can crumble the walnuts into little pieces before adding). A large spoon works well to mix everything up—but clean hands make the experience more fun! If you want a less chunky, more blended appearance, throw all the ingredients except the buckwheat into a food processor for 20 to 30 seconds, then transfer to bowl and stir in buckwheat.

Spread on two Teflex sheets. Dehydrate at 115 degrees for 8 to 12 hours, or as long as it takes to get the level of crunch you like. If you don’t have a dehydrator, you can turn your oven to the lowest setting and keep the door open, using a thermometer to check for the right temperature. Technically, to be considered raw, the temperature should not go above 118 degrees.