Recipe: Double Chocolate Granola Parfait

Double-chocolate oat-free granola may sound decadent, but it’s a nutrient-dense way to start your day. Hemp hearts are a slightly nutty-tasting, plant-based protein that are easy to incorporate into your daily routine. The protein punch is nicely balanced with the flax seeds, which give you a good dose of fiber and omega-3 fatty acids.

Makes 3 cups
Serves 4 to 6

For the Granola

1½ cups chopped raw pecans
1 cup chopped raw hazelnuts
¼ cup unsweetened shredded coconut
¼ cup hemp hearts
¼ cup flax seeds
¼ cup coconut sugar
¼ cup cocoa powder
1½ cups cauliflower rice, (can be made by grating cauliflower)
¼ cup ghee (see Note)
¼ cup natural peanut butter (see Note)
¼ cup agave nectar (see Note)
½ cup 60% cacao dark chocolate chips

For the Parfait

3 cups whole-milk yogurt
Banana slices (optional)
Fresh berries (optional)
3 tablespoons natural peanut butter (optional)

Position racks in the middle and top of the oven. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a large bowl, combine the pecans, hazelnuts, coconut, hemp hearts, flax seeds, coconut sugar, and cocoa powder. Add the cauliflower rice and stir until well combined.

In a medium saucepan over medium heat, whisk together the ghee, peanut butter, and agave nectar. Once the sauce is well mixed and has thickened a bit, about 2 minutes, remove from the heat.

Pour the peanut sauce over the nut and seed mixture and fold in the sauce until everything is completely coated.

Spread the wet granola mixture in a single layer on the prepared baking sheet. Don’t worry if it’s a bit clumpy; the clumps will end up becoming delicious clusters.

Bake for 15 minutes, then use a spatula to gently stir the granola. Bake for another 7 minutes, or until the granola feels dry.

Move the baking sheet to the top rack and turn off the oven, keeping the door shut. Allow the granola to dry out and cool completely for about 30 minutes. Once it has cooled to room temperature, remove the granola from the oven and stir in the chocolate chips.

Assemble the parfaits: Layer the granola and yogurt in a parfait glass or cup. Top with your choice of bananas, fresh berries, or a dab of peanut butter. The granola will keep for up to 1 week stored in an airtight container in the fridge.

Note: You can substitute ingredients based on what you have on hand or what you prefer. Peanut butter can be replaced with almond butter or another nut butter, you can use Greek yogurt or nondairy yogurt instead of whole-milk yogurt, and agave nectar can easily be replaced with honey or maple syrup. Ghee is clarified butter, but you can use regular butter or coconut oil.

Note: Both agave nectar and coconut nectar are low-glycemic sweeteners that you can use in place of traditional sugar. If you aren’t concerned with the glycemic index, honey or maple syrup works just as well.

Want more? Try the recipe for "Cauliflower Falafel."

Excerpted with permission from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright 2019.