This Mayan chocolate smoothie and chai chocolate granola makes a chocolate protein-rich breakfast with a spicy kick that is easy to make, energizes for hours and allows you to have a chocolate dessert for breakfast!
Set raw cashews in water and soak for at least 4 hours or overnight to render them creamy and more digestible.
When they are ready, blend up all smoothie ingredients and taste test. If need be, add a bit more syrup to make it sweeter, and a bit more cayenne pepper to make it hot to your taste.
Mix up granola ingredients except for the cacao powder and liquid coconut oil in a bowl. Pour on a parchment-lined cookie sheet, and toast at 350 F for 15 minutes or until crunchy. Do not burn.
Add the toasted granola back into the mixing bowl. Add the melted coconut oil and toss until coated. Then add the cacao powder and toss until coated.
Store in a cool, dry place in an air-tight container for a week for optimum nutrition.
Serve your smoothie the way you want. Here, I made an extra batch of cashew cream without the cocoa, and layered both the vanilla version and the chocolate version, before topping with fruit and chai chocolate granola.