Make the Nut/Seed Mixture
In a Food Processor:
Pour the nuts and seeds into the food processor bowl.
Pulse 3-5 times to “rough chop” but don’t over process. You don’t want the pieces to be too small.
Make the Date “Sauce”
In high speed blender, Add the warm water, dates, salt, cashew butter, cinnamon, vanilla extract.
Blend until you achieve a mostly creamy consistency, stopping to scrape the sides of the blender as needed. (Small chunks of dates are fine, sauce doesn’t have to be perfectly smooth)
Make the Granola
Preheat oven to 300 degrees
In a large bowl add nuts/seeds mixture, date sauce, and coconut oil.
Stir with a spoon until nuts and seeds are well coated/combined
Transfer mixture to a parchment paper lined baking sheet
Spread mixture into an even layer on the sheet, careful not to spread the layer too thick or thin.
Bake at 300 for 10 mins then remove from the oven and gently stir in the shredded coconut, until evenly distributed.
Place back in the oven and bake for another 10 minutes.
Remove from the oven and gently stir again, moving the granola from the edges of the baking sheet to the center.
Place back into oven and bake 10 more minutes
Remove from the oven (don’t stir again) and let cool for at least 20 mins. Granola will get crunchier as it dries so be sure not to move it around while it’s cooling. Enjoy right away or later!
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.