1. |
Preheat oven to 160 celsius and line a large rimmed baking sheet with parchment paper. |
2. |
In the bowl of a food processor, combine almonds and other nuts or seeds. Pulse until mixture resembles coarse crumbs with some bigger pieces in there too. |
3. |
Transfer to a large bowl and add almond flour, dessicated coconut, erythritol or other sweetener of choice, and salt. Drizzle with coconut oil and stir to combine. |
4. |
Add egg, and toss until mixture begins to clump together. Stir in cacao nibs. |
5. |
Spread mixture evenly on prepared baking sheet and bake 20 to 30 minutes, stirring frequently, until golden brown. |
6. |
Remove and let cool completely. Sprinkle freeze-dried berries over granola and store in an airtight container. Serve with coconut milk or other preferred milk/cream. |