You’ll love the bold and tasty flavor of this Chocolate Peanut Butter Granola! I used Truvia brown sugar, allulose, and sugar-free mini peanut butter cups. The only sugar comes from the no-added-sugar peanut butter. Since I’ve completely cut refined sugar out of my diet, finding something to satisfy sweet cravings can be tough—but this granola does the trick! Yes, I have this in the healthy section for sugar content. I realize some indiviuals will not like the butter and oil in this recipe.

I’ve tried a variety of sugar-free chocolates, and most of them aren’t very good. However, the mini peanut butter cups I found at a local grocery store are amazing!

n this recipe, I used raw cashews, almonds, peanuts, and raw almonds, but I’ve also tried sunflower seeds, walnuts, and pecans. Nuts can be expensive at most supermarket chains, but I’ve found that Indian supermarkets offer raw nuts in larger quantities at much better prices.

I make a similar version of this loose chocolate peanut butter granola, but in bar or cookie form by adding almond flour. The possibilities are endless, so feel free to experiment!

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Cashews, known for their rich, buttery flavor, have an intriguing history that begins in the tropical regions of South America. Native to northeastern Brazil, the cashew tree (Anacardium occidentale) was first discovered by indigenous people, who valued both its nut and its accompanying fruit, known as the cashew apple.

The Portuguese were responsible for spreading cashews across the globe during the 16th century. After arriving in Brazil, Portuguese explorers introduced the cashew tree to India and Africa as part of their colonial trade routes. The tree adapted well to the climates of these regions, especially in coastal areas, and quickly became a staple crop. Today, India, Vietnam, and several African countries are leading producers of cashews.

While the cashew nut is highly prized, the shell that encases it contains a toxic oil called urushiol, which makes processing cashews labor-intensive. It wasn’t until more advanced processing techniques were developed that cashews became widely available as a popular snack.

Cashews are now enjoyed globally, not only as a snack but also in a variety of culinary dishes, from savory sauces to creamy desserts. Rich in healthy fats, protein, and vitamins, cashews have earned their place in modern diets, particularly for those seeking plant-based sources of nutrition.