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October 3, 2019 by Fran Costigan 16 Comments

Chocolate Granola Clusters from 5-Ingredient Vegan by Nava Atlas

Chocolate Granola Clusters from 5-Ingredient Vegan by Nava AtlasChocolate Granola Clusters from 5-Ingredient Vegan by Nava Atlas are quick and easy to make, and they make a simple, yet delicious, dessert.

Nava Atlas

I had the immense joy of hosting my friend, the talented author, artist, and all-around lovely, Nava Atlas, vegan pioneer, last weekend as she launched her just published 13th cookbook,  5-Ingredient Vegan. Nava, who lives in the Hudson Valley of New York, was eager to dine at the award-winning VEDGE Restuarant, which we did, and to see some of Philadelphia too. We had fun prepping the ingredients for her library demo “It’s 6 o’clock, so what am I going to make for dinner?”  and the spiced chickpeas for her book signing at Fantes in the historic Italian Market.

5-Ingredient Vegan by Nava Atlas5-Ingredient Vegan

I know you will find 5-Ingredient Vegan to be a practical book for today’s busy times. The recipes, while fast and simple to make, are delicious. I own many of Nava’s cookbooks, including Plant Power, Wild About Greens, and Vegan Holiday Kitchen, as well as The Literary Ladies’ Guide to the Writing Life and Secret Recipes for the Modern Wife (which is hilarious).

Check out Nava’s website The Vegan Atlas for more recipes. Take a look at the Literary Ladies Guide, too.

I made her simple Chocolate Granola Clusters, and they went fast!

Chocolate Granola Clusters
5 from 2 votes
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Chocolate Granola Clusters

Sometimes, when I’m making a fairly elaborate meal (and for me, elaborate is a relative term) for company, I lose momentum when it comes to dessert. That’s when I turn to this clever dessert that results my culinary genius proclaimed by guests. This needs just ten minutes of prep, no machines, and no baking — just a short time in the fridge to re-solidify the chocolate. Serve with pears or apples in fall, oranges in winter, strawberries in spring, and raspberries in summer.
Course Dessert
Cuisine American
Keyword chocolate granola
Prep Time 5 minutes
Cook Time 5 minutes
Yields 8 servings
Author Nava Atlas

Ingredients

  • 1 cup vegan chocolate chips
  • 2 tablespoons vanilla or plain nondairy milk
  • 1 1/2 cups granola see note

Instructions

  1. To cook on the stovetop: Combine the chocolate chips and nondairy milk in the top of a double boiler or in a bowl perched over a saucepan in which water is gently boiling. Cook over very low heat until the chocolate is melted, stirring often. Remove from the heat and stir in most of the granola, reserving a little for topping.
  2. To cook in the microwave: Combine the chocolate chips and nondairy milk in a microwave-safe bowl. Start with 45 seconds, stir, and add 15 seconds at a time until the chocolate is melted. Stir in most of the granola, reserving a little for topping.
  3. Line a large plate with wax paper or baking parchment. Spread the chocolate mixture onto it fairly evenly, to a thickness of no more than half an inch. Sprinkle the reserved granola over the top.
  4. Refrigerate for an hour or so, or until the chocolate has completely solidified. Break the mass into bite-sized chunks, and arrange on an attractive platter to serve.

Recipe Notes

Note: Use a variety of granola that has a nice mixture of oats, seeds, nuts, and dried fruits. It’s best to use granola that’s fresh and crisp for better texture.

Reprinted with permission from 5-Ingredient Vegan © 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Hannah Kaminsky.

I have a  copy of 5-Ingredient Vegan for one lucky winner this week. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on October 9th. Good luck!

a Rafflecopter giveaway

Related

Filed Under: Recipes, Truffles & Confections Tagged With: 5-Ingredient Vegan, Chocolate granola, vegan chocolate


The next Esssential Vegan Desserts Course starts course starts January 5, 2021! See the syllabus, FAQ, recipes and videos here. 

Learn to cook like a professional in the 6-month Rouxbe Plant-Based Pro Certification course. The next course starts course starts January 5, 2021. See the syllabus and reserve your seat here.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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Comments

  1. AvatarShira Isenberg says

    October 3, 2019 at 3:07 pm

    My favorite simple vegan meal is a salad! I’ll pre-chop everything and make a dressing and then make yummy salads for dinner.

    Reply
    • Fran CostiganFran Costigan says

      October 3, 2019 at 7:12 pm

      Shira,
      You just described my dinner- fast and easy and good, since all was prepped.

      Best,
      Fran

      Reply
  2. AvatarDonna Marino says

    October 3, 2019 at 3:36 pm

    So excited to try the Chocolate Granola Clusters! They look amazing and easy.

    Reply
    • Fran CostiganFran Costigan says

      October 3, 2019 at 7:10 pm

      Great! Donna, they are amazing and easy. Have fun,
      Fran

      Reply
  3. AvatarJim McCarthy says

    October 3, 2019 at 5:41 pm

    The original diet of man and the animals was plant-based (Gen 1:29-30) or what the modern world calls “vegan”… In the first chapter of Daniel we are shown the benefits of eating pulse and water, as Daniel, Shadrach, Meshach and Abednego proved 10 times healthier and wiser than all the other captives in Babylon. My church, The Seventh-day Adventist (historic), under the guidance of James and Ellen White, has been teaching the Biblical plant-based health message since the 1860’s. Jethro Kloss who authored “Back to Eden” gives them the credit for his return to health. Why would you consider Nava Atlas a “pioneer” in veganism?

    Reply
    • Fran CostiganFran Costigan says

      October 3, 2019 at 7:07 pm

      I most definitely consider Nava Atlas to be one of the pioneers in writing about vegan cooking. Her books and websites- starting with VegKitchen.com, have been a tremendous resource for uncountable people, myself included. There is room for more than one pioneer.

      Reply
  4. AvatarSusan says

    October 3, 2019 at 9:30 pm

    My favorite simple vegan meal is a stir fry or soup.

    Reply
    • Fran CostiganFran Costigan says

      October 3, 2019 at 9:53 pm

      Susan,
      Great weather now for stir fry or soup!

      Thanks for writing!
      Fran

      Reply
  5. AvatarNANCY says

    October 5, 2019 at 3:32 am

    These chocolate granola clusters look so good. I have the book Plant Bowls & enjoy a variety of salads.

    Reply
    • Fran CostiganFran Costigan says

      October 5, 2019 at 11:49 am

      Hi Nancy,
      Salads are so healthy and can be super-delicious. I eat really huge bowls of salad everyday, changing up the greens depending on the weather.
      I am off to the Farmers Market right now in fact.

      Thanks for writing.
      Fran

      Reply
  6. AvatarJillian Too says

    October 5, 2019 at 6:34 am

    I like a quick tofu scramble.

    Reply
    • Fran CostiganFran Costigan says

      October 5, 2019 at 11:47 am

      Hi Jillian,
      I like tofu scramble any time of the day.
      I’m curious about the type of tofu you use.

      best
      Fran

      Reply
  7. AvatarKaren D says

    October 5, 2019 at 10:46 am

    Veggie burger, mashed potatoes, and green beans.
    Karen, do you have a favorite veggie burger- store bought or homemade?

    Best,
    Fran

    Reply
    • Fran CostiganFran Costigan says

      October 5, 2019 at 11:46 am

      Sounds like a perfect plate of comfort food!!

      Fran

      Reply
  8. AvatarCassandra D says

    October 9, 2019 at 10:03 pm

    Vegan Cauliflower Fried Rice.

    Reply
    • Fran CostiganFran Costigan says

      October 9, 2019 at 10:38 pm

      Cauliflower everything!! Tell us how you make your fried rice cauliflower.
      Fran

      Reply

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Want to learn to make the best ever vegan desserts? Of course you do! Sign up now for my Essential Vegan Desserts Course with Rouxbe.
The next 90-day online course starts February 9, 2021. Check out the very cool video, too.

Learn to cook like a professional in the 6-month Rouxbe Plant-Based Pro Certification course. The next course starts course starts February 9, 2021. See the syllabus and reserve your seat here.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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