Mexican Chocolate Granola

'An intricate dance of sweet, spicy, nutty, and rich chocolatey flavors, with a satisfying crunch and a lingering warmth from the spices and chilli'

It is a serendipitous story of deep rooted friendships, shared passions and inspirational cross-culture insights narrates the foundations of this extraordinary granola. But to tell it, we would digress...*

With a base of thick oats and delicate puffed amaranth, each meticulously selected ingredient paints a vivid picture of the care that goes into every element whilst developing the Mexican Chocolate Granola. From the punch of the chilli variety, Ancho, to the texture of the milled cinnamon bark, the velvety cacao aroma to the visual flair of vibrant orange marigold petals contrasting the rough, unrefined cacao boulders.

More than just a snack; the Mexican Chocolate Granola is a celebration of collaboration, creativity, and the joy of discovery!

Ingredients: Jumbo oats, wildflower honey, rapeseed oil, blitzed roasted almonds, 73% bean-to-bar chocolate, cacao bean shell powder, pumpkin seeds, puffed amaranth, coconut sugar, brown sugar, cacao powder, ground cinnamon bark, cacao nibs, vanilla extract, ground mace, ground clove, ancho chilli, ground rice, calendula petals, rock salt.

Allergens in bold: Please note, this blend is made with certified gluten free oats, and contains nuts.

A condensed bedtime story...

*Once upon a time, in the depths of North London, a friendship between a granola maker and a chocolate maker was born. Years later, having moved to different parts of London, the two friends found themselves neighbours once again, having rooted their respective crafts under the arches of Spa Terminus in Bermondsey. Years passed and the chocolate maker decided it was time to focus on her new born baby, 'CK', and entrusted the last slabs of her meticulously crafted bean-to-bar chocolate to her friends at the granola arch... 

Meanwhile, the granola arch was holding a series of granola making workshops - many of the guests were wildly inspiring but there was one in particular, a Mexican man named Nicolas, who enigmatically shared his knowledge of Mexican chilli, the granola girls were all too keen to take notes as he described the flavours and notes...

A couple of weeks later, an enthusiastic young lady named Kirsty, arrived at the granola bakery as the new chef. She had spent years living in Mexico and was enchanted by the flavours, textures and smells of Mexican chocolate. Having proven her culinary genius with the Turmeric, Chai & Green Fig Granola, she set about grinding cinnamon bark, skinning Ancho chillis and roasting almonds to develop one of the best chocolate-based granolas we've launched! 

As we excitedly picked at the oven-fresh trays, she said... 'Marigold... this needs orange marigold petals', and the Mexican chocolate was born!