Paleo Chocolate Hazelnut Baklava Cereal ~ Paleo, Gluten Free, Grain Free, Dairy Free

Today we are going to make some Chocolate Hazelnut baklava cereal!

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Wait!

Did you just say baklava Cereal!!!!…. Do you mean crunchy nutty, gooey honey clusters of amazingness!!! dusted with cardamom and toasted to mouth watering perfection!

Yep I said baklava cereal! Alright!

 The traditional Turkish dessert is made by filling the layers in between phyllo dough with nuts such as pistachios, walnuts, and almonds and a honey syrup.

  Even though I would love!!! to eat baklava for breakfast it’s not really very healthy. 

So I made it into a bit of a healthier option for breakfast!

First by taking out the pesky gluteny phyllo dough and adding extra nuts.

Nut’s contain healthy fat’s and are an excellent source of protein, they also contain vitamin E, folic acid, potassium, and fiber, not to mention lots of other good for you things.

I used raw local honey for yummy sweetness and to add an extra boost of antioxidants.

(I eat mine with coconut milk! Can I just say OMG! it’s an amazing! combo)

To make this amazing cereal even more lick the bowl worthy, I added cacao nibs one of the most antioxidant rich foods on the planet, they also contain polyphenols, flavonols, and minerals such as magnesium, and iron.

Plus I added

80% dark chocolate pieces for an extra creamy and nice bitter chocolate flavor.

(I like my Chocolate like I like my man Strong!)

 (Did I mention this cereal has antioxidants! LOL!)

Chocolate Hazelnut Baklava Cereal

Ingredients:

1 cup almonds
1/2 cup pecans
1/2 cup walnuts
1/4 cup hazelnuts
1/4 cup  pistachios
1/8 cup cacao nibs
1/2 teaspoon cinnamon powder
1/4 teaspoon nutmeg (freshly grated)
1 teaspoon cardamom powder
1/8 teaspoon fleur de sel or sea salt
1/2 cup raw local honey
3 tbsp ghee (or coconut oil)
1 tbsp vanilla extract
3-5 oz dark chocolate, chopped

 Instructions: 

Preheat oven to 350

In a food processor, combine all nuts (not pistachios), spices, and salt.  Pulse until the nuts are not whole anymore but don’t grind to fine, having some big chucks is a yummy thing.

Pour the mix into a glass baking pan that’s been greased with ghee or coconut oil and mix in the pistachios and cacao nibs.

Meanwhile, in a small sauce pan, melt ghee/coconut oil, honey and vanilla extract on medium heat.

Once honey mixture as melted, pour into the nut mixture and stir until combined spreading evenly.

Toss in the oven for 20 minutes, stirring mixture at the 10 minute mark to ensure even browning.

Cook an extra 10 mintues if more browning is desired.

Cool in pan on counter top completely stirring the mixture in the pan a couple of times to break up the cereal so it doesn’t stick together.

Once completely cool mix in the chopped chocolate.

Then scrape it all out of the pan and place in a glass or plastic container for safe keeping.

Eat as cereal for breakfast with coconut milk or sprinkle over yogurt or ice cream for an extra yummy crunch.

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