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This chocolate rawnola, otherwise known as raw granola, contains just five healthy ingredients! It’s a vegan, gluten-free recipe that is great for breakfast or sprinkled on top of smoothies, yogurt, and oatmeal.
What is rawnola?
As the name suggests, rawnola is simply raw granola. Yup, raw + granola = rawnola.
It’s typically consumed for breakfast with plant milk (such as almond or coconut milk) and fresh fruit. Alternatively, you can sprinkle rawnola on top of smoothie bowls, yogurt, or oatmeal. Better yet, it can be enjoyed all on its own!
This chocolate raw granola is soft and chewy, contains NO refined sugar, no dehydrator is needed, and it’s ready within five minutes. What are you waiting for? Let’s get into it!
What ingredients are in chocolate rawnola?
With just 5 healthy ingredients, you’ll have the easiest chocolate rawnola ready to eat!
- Rolled oats
- Medjool dates
- Raw almonds
- Coconut flakes
- Cocoa powder (or cacao powder)
How to Make Chocolate Rawnola
For the full recipe, scroll down to view the recipe card below.
This 5-minute recipe is beyond simple! Follow the three easy steps below:
- Add the oats, medjool dates, almonds, coconut flakes, cocoa powder, and salt to a food processor.
- Process the ingredients to form an evenly crumbled mixture.
- Serve with fresh fruit and your favorite nondairy milk.
- Use soft, fresh medjool dates. If you only have access to dry/hard dates, soak them in warm water for 10 minutes. After, drain the water and dry the dates with a paper towel.
- Remove the pits from your medjool dates. Purchase pitted medjool dates or remove them prior to processing.
- Use cocoa powder or cacao powder for this recipe! I used cocoa powder, but there are many benefits of raw cacao.
- Serve this raw granola with fresh fruit and plant milk, or sprinkle on top of yogurt, smoothie bowls, and oatmeal.
- Create bliss balls. That’s right – you can form bliss balls with this rawnola! Simply roll a tablespoon of rawnola into a round ball. Repeat to create as many bliss balls as desired.
- Keep this chocolate rawnola stored in a mason jar or airtight container. Place in the pantry to maintain a soft and chewy texture. If refrigerated, it will become a bit drier and harder.
If you love this rawnola recipe, you may also enjoy:
- Vanilla Almond Granola
- Gingerbread Granola
- Chocolate Coconut Energy Balls
- Chocolate Peanut Butter Bliss Balls
- No Bake Almond Butter Cookies
If you try this Chocolate Rawnola, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Chocolate Rawnola (5 ingredients!)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2.5 cups 1x
- Category: Breakfast
- Method: No-Bake
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Chocolate rawnola is a delicious breakfast! Enjoy it with fresh fruit and plant milk or sprinkle on top of smoothie bowls, yogurt, and oatmeal.
- ¾ cup rolled oats
- ¾ cup raw almonds
- ½ cup coconut flakes
- 12 large medjool dates, pitted
- 2 tbsp cocoa powder (or cacao powder)
- ¼ tsp salt
- Add oats, almonds, coconut flakes, medjool dates, and salt to a food processor.
- Process (chop/pulse) ingredients until an evenly crumbled mixture forms.
- Store in a mason jar or airtight container.
- Keep stored in the pantry.
- Serving Size: ¼ cup
- Calories: 170
- Sugar: 19g
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 4g
Keywords: chocolate rawnola, raw granola recipe no dehydrator
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Aren’t “rolled oats” cooked (not raw) ?
Hi, Louis! Rolled oats are technically not fully raw because they are steamed and rolled in order to be safely consumed. The same could be said for certain types of nuts that need to be blanched (some are dangerous to consume fully raw). In the end, it comes down to personal preference and how strict you are with the term “raw.”
Thanks for answering. To me raw if not cooked. But I understand
How long can this be stored at room temperature in the pantry? Looks so good, can’t wait to make it!! Thanks!
Thank you, Angela! It should keep for 2 weeks in a sealed container. I recommend using a mason jar!
Do the almonds need to be soaked First?