Granola choc-nut super bars

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October 17, 2018
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Granola choc-nut super bars

Granola choco-nut super bars

I love this recipe from Bibbys Kitchen at 36, visit her page at www.bibbyskitchenat36.com for more amazing goodies!
Serves: 16-20
  • 300g (2 cups) vegan granola, or other preferred type
  • 60g (1/2 cup) sunflower seeds, toasted
  • 70g (1/2 cup) pumpkin seeds, toasted
  • 50g (1/2 cup) pecan nuts, toasted
  • 30ml (3 tbls) cocoa powder
  • 1 teaspoon ground cinnamon
  • pinch of sea salt flakes
  • 180g (12 large) Medjool dates, pitted
  • 15ml (1 tbls) maple syrup
  • 60ml (4 tbls) Lemcke coconut oil, melted
  • 30ml (2 tbls) hot water
  • 5ml (1 tsp) vanilla extract
  • 100g dark chocolate (70%), melted
  • 45g (1/3 cup) almonds slithers, toasted
  • 1Ž/2 cup dried cranberries
  1. Line a 25cm square baking tin with parchment paper. Extend the paper on opposite ends by 4cm to create ‘handles’ which makes lifting the chocolate slab out, easier.
  2. Place the granola, sunflower seeds, pumpkin seeds, pecan nuts, cocoa, cinnamon and salt in a processor. Blitz until to a coarse breadcrumb texture. Tip the granola into a mixing bowl.
  3. Add the dates to the processor and blend until broken down and sticky. Add the maple syrup, coconut oil, hot water, vanilla and melted chocolate. Pulse once more to combine.
  4. Add the chocolate mixture to the granola, along with the almonds and cranberries. Mix thoroughly until the granola is evenly coated.
  5. Tip the mixture into the tin and press down firmly to compact. Chill for at least 2 hours. Loosen the sides with a smooth-bladed knife and transfer the slab to a wooden board.
  6. Slice into bars. Store the Granola choc-nut bars in the fridge in an airtight container.
Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.