However, I am a self proclaimed chocoholic. Especially when it comes to bittersweet chocolate paired with something salty or spicy. When I found this granola at my local Bulk Barn, I thought I had gone to Heaven - until I saw that it contained coconut, which unfortunately causes me to swell up like a giant red balloon at it's slightest touch (which is why you will find me wearing mid-arm length gloves if I'm working with it, or other cut nuts, in the kitchen). Granola is the one food I make an exception to my "fruit belongs with only fruit" mentality, and when there was chocolate and chunky, grabbable bites of cereal involved too, I knew I had to figure out a better mix on my own. After stumbling onto Attune Foods website, where I found this recipe by Alisa (who also authors the website godairyfree.org), I knew I hit on a good base. Pretty much the entire contents of the pantry followed, culminating in a totally snackable, portable treat that was still mostly healthy!
Ironically, this slightly spicy, bittersweet mixture that I made up for this week's Mexican Fiesta #SundaySupper wound up being mostly stolen by my mom! A handful stirred into plain yogurt or applesauce was her treat of choice, but I did manage to get a little bit squirreled away to make cookies with (upcoming recipe, promise!). Be sure to check out the other Mexican-inspired treats below and be sure to say hi!
You'll also find our group on Twitter throughout the day on Sunday, September 16, and we’ll be tweeting up at 7:00 pm EDT for our weekly #SundaySupper live chat. Just follow the #SundaySupper hashtag to find us, and feel free to chime in! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers.
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
- Chicken Tortilla Soup – The Girl in the Little Red Kitchen
- Mexican Paint Soup – Crispy Bits & Burnt Ends
- Jalapeño Popper Dip – Chocolate Moosey
- Vegan Tortilla Soup – Galactosemia in PDX
- Texas Caviar – Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
- Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
- Stoplight Salsa Reisipe – Family Foodie
- Tortilla Soup with Roasted Vegetables – Diabetic Foodie
- Mini Taco Salads – Big Bear’s Wife
- Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
- Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
- Carnitas – My Catholic Kitchen
- Tamale Pie – Noshing with the Nolands
- Eggs Motuleños – The Meltaways
- Grilled Fish Tacos with Black Bean and Corn Salsa – Small Wallet Big Appetite
- Carne Asada – Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
- Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
- Puerco Pibil – girlichef
- BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce – Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas – Hezzi D’s Books and Cooks
- Chicken Con Queso – Momma’s Meals
- Baked Flautas – Home Cooking Memories
- Chunky Aztec Chocolate Granola – What Smells So Good?
- Street Tacos Al Pastor – Sustainable Dad
- Shrimp Tacos – Pippi’s in the Kitchen Again
- Chile Relleno with Ranchero Sauce – The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
- Pork Tacos – Tora’s Real Food
- Stuffed Sopapillas – Juanita’s Cocina
- Chicken Fajitas – Cravings of a Lunatic
- Blue Crab Tacos – Pescetarian Journal
- Huevos Rancheros – Comfy Cuisine
- Chocolate Cinnamon Flan – Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
- Chilli Chocolate Truffles – Happy Baking Days
- Horchata Ice Cream & Churro Brownies – Kwistin’s Favorites
- Strawberry Empanadas – In the Kitchen with Audrey and Maureen
- Plantain Fritters – From Fast Food to Fresh Food
- Fried Cinnamon Sugar Tortillas – The Watering Mouth
- Beer Margaritas – That Skinny Chick can bake
- Hatch Chile Margarita – Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas – I Run for Wine
- Refreshing Kiwi Lime Margarita – Mama Mommy Mom
- Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ
Chunky Aztec Chocolate Granola
Makes about 7 cups
2 cups thick rolled oats
1 cup spelt flakes
1 cup crisp brown rice cereal
1/4 cup salted, toasted sunflower seeds
1/4 cup salted, toasted pumpkin seeds
1/4 cup slivered almonds
2 tbsp flax seeds
1/4 cup diced dates
4 diced figs
1/4 cup dried cranberries
1/4 cup cocoa powder
pinch salt (if you use unsalted seeds)
pinch ancho chili powder
1/4 cup honey (or agave nectar, for vegan)
2 tbsp maple syrup
2 tbsp Demerara sugar
2 tbsp apple juice
3 tbsp salted almond butter, stirred
1/2 cup large chocolate chips
- Preheat the oven to 250ºF and lightly grease two 9 × 13" baking dishes.
- Mix together the oats, spelt flakes, cereal, seeds, dates, figs, cranberries, cocoa powder, salt, cinnamon and ancho powder in a large bowl.
- Place the honey, maple syrup, sugar, apple juice and almond butter in a microwave safe bowl and heat in the microwave until the brown sugar is dissolved and the almond butter is liquidy.
- Stir the vanilla and pour the mixture over the dry ingredients. Stir to coat well.
- Spread the granola out in your prepared pans.
- Bake until just crisp - this can be as little as an hour or up to 90 minutes (the granola will still be soft when done, but it firms up as it cools). Stir once (for chunky granola) or 2-3 times (for finer bits).
- Remove from the oven and cool completely. Stir in the chocolate chips.
- Store in a jar at room temperature or freeze for longer storage.
Total Fat: 16.1 g
Cholesterol: 0.0 mg
Sodium: 287.0 mg
Total Carbs: 67.0 g
Dietary Fiber: 9.2 g
Protein: 10.0 g