Paleo Chocolate Granola with Dried Berries

A bowl of breakfast Paleo Chocolate Granola with Dried Berries.

A few months ago, after a long-travel day to my sister's, I was thumbing through the pantry for a snack when I came across a box of granola from Whole Foods called Love Crunch.  It was chocolate and had little dark chocolate chunks and dried berries in it. I think I visited that cupboard ten times that night and ate every last crumb of that box of cereal. While that granola isn't completely unhealthy, it does have oats, rice, and a few other sweeteners in it that I try to avoid.  I loved it too much to just let it go though, so here is my rendition of a healthier version  – Paleo Chocolate Granola with Dried Berries.

My friend who is also grain-free tasted it and told me I should name it Love Crack because of how addicting it is. I thought it fitting to share it with you in honor of this special day approaching that we celebrate love …. and our addiction to chocolate.



Dehydrating is my preferred method  for making this granola, but you could probably bake the granola in your oven at it's lowest setting  for 2-3 hours, or until completely dried and free of all moisture. If you do, please come back and share in the comments how it turned out! 

Paleo Chocolate Granola with Dried Berries


SERVES: 4 cups

Cuisine: American

Category: Breakfast & Brunch

PREP TIME: 15 + soaking time mins

COOK TIME: dehydrate for 24 hours mins TOTAL TIME: 15 mins


  • ½ cup raw pecans
  • 1/2 cup raw hazelnuts
  • 1 cup raw almonds
  • 1 cup raw walnuts
  • ¼ cup raw sunflower seeds
  • 1 tablespoon golden flax seeds (omit for SCD)
  • 1 tablespoon cinnamon
  • 1 cup honey, melted
  • 3 tablespoons coconut oil
  • 2 tablespoons raw cacao
  • 1-1/2 tablespoons vanilla
  • 3/4 teaspoon sea salt (plus 1 teaspoon for soaking water)
  • ½ cup shredded coconut, unsweetened
  • 1/4 cup dark chocolate chunks (Enjoy Life is allergy free, or use homemade to avoid refined sugar)
  • ½ cup freeze dried strawberries


  1. Soak all of the nuts in enough water to cover them and mix in 1 teaspoon of salt. Cover, and soak overnight, changing out the water one time. Soak the sunflower seeds in a separate bowl, following the same procedure as above.
  2. Drain the nuts and seeds and place on a paper towel to absorb the remaining water. Keep half of the sunflower seeds separate.
  3. Place all of the nuts and half of the sunflower seeds in the bowl of a food processor. Grind them until they resemble the size of oats.
  4. Melt the coconut oil, honey, vanilla, and cacao over medium heat until the cacao has dissolved.
  5. Add in the coconut oil mixture, cinnamon, and sea salt. Pulse until combined.
  6. Next, add the last half of the sunflower seeds and the flax seeds and pulse once or twice, until they are roughly chopped and mixed into the nut mixture.
  7. Remove the blade, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3 parchment covered dehydrator trays. Spread it evenly into a thin layer.
  8. Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.
  9. Once cooled, stir in the chocolate and strawberries, and store in an airtight container for 2-3 weeks.

Keywords: breakfast, dairy free, gluten free, paleo, snacks, vegan, granola, dehydrator