Coconut Shell Rawnola

Don't worry, if you are no good at wielding a machete - neither am I! This beautiful meal can be served simply in a bowl with chunks of coconut flesh as a garnish.

Thanks to our friends at Minimalist Baker, to their Rawnola Bowl we added pomegranate for antioxidants, bee pollen for iron and buckwheat groats for crunch and alkalizing properties. easy-to-make, 1-bowl, 5-minute raw version of granola with dates for natural sweetness, nuts for crunch and protein and plenty of seeds for healthy fats!


-1 cup raw walnuts or activated almonds (activated nuts have already received treatment to encourage fermentation, meaning they are less likely to cause bloating and faster to digest)
-¼ cup macadamia nuts (vitamin A, iron and protein rich)
-7 pitted dates (fresh sticky dates work best)
-1 tbsp hemp seeds
-1 tbsp flaxseed meal
-1 tsp chia seeds
-½ cup unsweetened, desiccated coconut
-½ cup gluten-free rolled oats* (omit or substitute to keep truly raw)
-½ tsp ground cinnamon
-½ tsp maca powder (optional)
-¼ cup roasted buckwheat groats, hulled (alkalizing properties; despite their name, they contain no wheat)
-1 pinch Himalayan sea salt
-Dusting of bee pollen (contains 40% protein; has proven to inhibit allergic reactions, and has antimicrobial, antifungal and antiviral properties)

-Nut milk
-Fruit of choice (note that the medjool dates provide 10 grams of fructose per serving, so for those on a keto diet, opt for crunchy Almond Butter)
-Coconut Yogurt
-Cacao nibs (for fans of Chocolate Chip)
-½ cup unsweetened cacao powder (cocoa is heat treated and best for baking, for raw sauces and when using as flavoring, cacao provides a great amount of minerals)
-1 tsp vanilla extract


Add dates and pulse about 5 times to break away their flesh. Add remaining ingredients and pulse to combine, scraping the sides of your Nutri Bullet or Vita Mix as you go. The mixture should resemble a chunky granola. You could add in additional flavor like cacao powder and cacao nibs, or vanilla extract. Serve with a spoonful of coconut yogurt, or nut milk.

Store in an airtight container at room temperature up to 2 weeks or in the refrigerator for 3 weeks. Transfer to the freezer for longer-term storage (up to 1 month). Serves 14 (1 weeks supply). Serving size ¼ cup.