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2 Lawson Street
Byron Bay, NSW, 2481

+61 2 6685 7974


Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 


Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Choc Recipe : Paleo Chocolate Granola

Alison Campbell

Yes, you heard that right.... paleo chocolate granola. Guilt free choc brekky. Yey! This granola is made with puffed amaranth and puffed buckwheat. Both of these are seeds, so they are safe for gluten or grain-free eaters and are packed with all essential amino acids, a hefty amount of protein and wonderful cardiovascular benefits. Get amongst it LBB folk. :)


2 cups puffed buckwheat
1 1/2 cups puffed amaranth
1 cup organic shredded coconut
1/2 cup finely shopped almonds (or nuts or seeds of your choice)
10 dates chopped finely (optional)
1/4 cup raw cacao powder
1/3 cup melted coconut oil
3 tbls melted rice malt syrup (optional)
1/2 teaspoon sea salt


Preheat oven to 150C. In a bowl, combine all dry ingredients (only the coconut oil should remain). Slowly pour your melted coconut oil (and rice malt syrup, if using) over the mix and stir with a big-arse spoon until you’ve dispersed it through your mix. Tip the mix on a large baking tray lined with baking paper and pop into your oven for roughly 15 minutes.  You may need to stir it once during this time. Make sure you check the bottom isn’t burning.  The puffs will still feel soft but after they cool they will go hard and crunchy. Serve with the milk of your choice.

Serves 4