This bittersweet dark chocolate granola makes for a decadent breakfast, especially when paired with homemade yogurt. Maple syrup gives the granola a subtle sweetness, while cocoa butter and cacao give it a rich chocolatey flavor balanced by the warmth of cinnamon and cloves.
In a large mixing bowl, stir the oats, tigernuts, almonds, and cacao nibs together. Set on the counter while you prepare the remaining ingredients.
Warm the maple syrup and the cocoa butter in a small saucepan set over medium heat. When the cocoa butter melts, whisk in the salt, cocoa powder, reishi powder (if using), cinnamon, and cloves until well combined. Turn off the heat and stir in the chocolate extract.
Pour the cocoa butter mixture over the oats, almonds, and cacao nibs, stirring until well-coated. Transfer the granola mix onto a baking sheet, and then bake for 40 minutes, stirring once or twice to promote even cooking.
Transfer to the counter, and allow to cool completely. Store in an airtight container at room temperature for up to 1 month.