¾cup(64g)sweetened or unsweetened shredded coconut
½cup(43g)unsweetened, Dutch-process or dark cocoa powder
⅓cup(71g)light or dark brown sugar
¼cuppure maple syrup
¼cupmelted coconut oil, avocado oil or a neutral oil like canola or vegetable oil
½teaspooncoarse kosher salt
1-2cups(170 to 340g)chocolate chips
Freeze-dried strawberries and vanilla yogurt bites, optional
Preheat the oven to 250 degrees F. Line two large (11X17-inches or so) baking sheets with parchment paper or silpat liners and set aside.
In a large bowl, combine the oats, almonds, coconut, cocoa powder and brown sugar and mix well.
In a separate bowl or liquid measuring cup, combine maple syrup, oil, vanilla and salt.
Slowly pour the maple syrup mixture over the oatmeal mixture, stirring well. Spread the granola evenly on the two prepared baking sheets.
Cook for 1 hour, stirring once or twice, until the granola smells fragrant. Add an additional 10-15 minutes if needed to help the granola crisp up a bit.
Remove the granola from the oven and immediately sprinkle the chocolate chips on top. Stir very lightly if you want to incorporate them a bit into the granola and then walk away. Let the granola rest until the chocolate chips have melted and then cooled, 1-2 hours (you can speed this up by popping the baking sheets into the refrigerator).
Break the granola into clumps and add freeze-dried strawberries and vanilla yogurt bites, if desired. Store in an airtight container for 1-2 weeks.
Strawberries: the freeze-dried strawberries and yogurt bites are optional but add a delicious texture and flavor combo to the dark chocolate granola (plus it pretties it up a bit).