If you don’t have blanched and roasted hazelnuts, you can easily prepare them yourself. Simply place the hazelnuts in a pan and gently roast them until the brown skin starts to crack. Be careful not to burn them—keep stirring and turning them constantly. Once the skins have cracked enough, transfer the hazelnuts onto a damp kitchen towel, wrap them up, and rub them well. Most of the skins will come off on their own. Of course, you can skip this step and use unroasted hazelnuts.

Chop the hazelnuts and whole almonds with a sharp knife. Add all the seeds and shredded coconut. Melt the coconut oil (or ghee butter) along with the Torras chocolate chips in a microwave or over a double boiler. If you use dark chocolate instead, keep in mind that the granola will have a more bitter taste. Pour the melted chocolate mixture over the nuts and mix well.

Whisk the egg white until soft peaks form and gently fold it into the nut mixture.

Spread everything evenly onto a baking tray lined with parchment paper. Bake at 140–150°C for about 40 minutes, stirring every 10–15 minutes to prevent burning—burnt nuts can taste very bitter.

Let the granola cool completely before transferring it to a glass container. Store it in a cool place.

How long does it last? No idea—it always disappears at lightning speed!

Enjoy!