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1/3 cup extra-virgin olive oil
1/3 cup maple syrup
1/4 cup brown sugar
1 Tbsp kosher salt
2 cups rolled oats
1/2 cup chia seeds
3/4 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup raw cashews, roughly chopped
1 cup dried fruit, diced (I used chopped dates and apricots)

1. Preheat oven to 250 F.
2. In a small sauce pan, whisk together oil, maple syrup, brown sugar, and salt. Heat over medium-low heat until sugar and salt dissolve.
3. In a large bowl, combine oats, seeds, and cashews.
4. Pour the oil mixture over the oat mixture and stir to coat.
5. Spread evenly on a parchment paper-lined baking sheet.
6. Bake for 1 hour, stirring every 20 minutes.
7. Combine granola with dried fruit and cool, stirring occasionally to break into smaller clusters.

Notes: decrease both oil and chia seeds to 1/4 cup each. Otherwise, flavor was great and texture was what I had hoped: crunchy with some larger clusters throughout. Yum. Could probably decrease sweetness (try 1/4 cup maple syrup).

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I first encountered this raw dessert at my last job. Completely enamored with the idea, and in love with the gelling little chia seeds, I am now noticing it popping up in my current job. Here is my take on this simple, healthy dessert.

75 grams chia seeds
475 grams almond milk
75 grams honey (or coconut nectar, to make it vegan), divided
pinch of salt
frozen peaches, thawed

1. Combine the chia sees, almond milk, and 50 grams of the honey in a container and whisk (or cover and shake) to combine.
2. Allow to sit for at least 2 hours, or ideally overnight, to thicken.
3. Combine the peaches with the remaining 25 grams honey and puree or mash.

And without further ado, the hideous photo:

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