These don’t really taste healthy. But they sure do have a lot of healthy stuff in them.
Perfect.
I have tried a lot of granola bars over the years. I remember eating those Valley-Something-Or-Other ones when I was in hospital and loving the peanut butter crunch (the pb one is surprisingly, my favourite ;)). I’ve eaten granola bars from little bakeries, organic ones from large companies, and… actually yeah that’s about it.
The only thing is, they always go so fast. Buying a box of pre-wrapped granola bars can be super handy, but I haven’t found any that really hit the spot. Plus their expensive and usually have a tonne of ingredients in them, some of which I don’t even want to eat. Then there’s the plastic…
Problems solved! Here’s the recipe of my dreams, and will be of your’s, too. Take a bite and you will see… =)
xo emma
PS- You will probably want to double or triple the recipe and freeze some. They taste super good when they are cold!
PPS- You will probably want to get an extra freezer once you have made your first batch.
PPPS- Here is a video of how to make these granola bars
- 60g Zimt Baking Chocolate(1/2 C or whatever melted chocolate. I really like Zimt though ;))
- 120g coconut nectar(1/4 C)
- 156g pitted dates(apx 1 C)
- 141g nut or seed butter of choice(I used peanut butter, of course, and sunflower seed butter)
- 1/4t vanilla bean powder
- 1generous pinch salt
- 200g rolled oats(2 C)
- 35g crispy rice cereal(1 C - I used One Degree Organic's brand)
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Melt your chocolate in a double boiler over low heat, or melt using our fancy hair dryer method! Keep it warm while you make the bars… In a food processor, combine vanilla bean powder and a pinch of salt. Add coconut nectar, dates, nut butter. Blend in a food processor until very smooth. Add in the oats, and blend until fully incorporated and slightly broken up. Put this mixture in a bowl, and fold in crispy rice cereal. It will take some muscle! It should be fully incorporated. Now, add to an 8x8 inch pan, that is lined with parchment paper, and flatten with a blunt kitchen utensil, like a the lid on a jar covered with parchment paper. Spread chocolate over top evenly and pop in the fridge for about 10 minutes. Take out and cut! Chocolate may still be a tiny bit melted, which is great, as it will not crack easily when cut.