Choc coated granola bars



Granola Bars with Quinoa

Granola Bars with Quinoa


Choc coated Granola Bars

  • 300g rolled oats
  • 40g coconut oil
  • 20g rapadura sugar
  • 35g maple syrup
  • 80g honey
  • 1tsp vanilla essence
  • 250g mixed fruit, seed and nut (1 ½ cups)

For the choc crunch

  • 75g coco butter
  • 45g maple syrup
  • 45g raw cocoa powder
  • Pinch salt
  • 1tsp vanilla essence

–   Preheat the oven to 180°. Line a large oven tray with parchment paper. Toast the oats

the oven tray for 8 minutes or until they start turning golden and toasty. Turn at least once.

–   While they are toasting combine the coconut oil, sugar, maple syrup, honey and vanilla essence in a saucepan over a low heat, stir until the sugar is dissolved.

–  Add the oats and fruit and combine well.

–  lay out a long piece of parchment paper (approximately twice the length of the oven tray) and fold it in half. On one half, spoon out the mixture trying to spread it with the back of the spoon. Fold over the other half of the parchment paper and push with the palms of your hands to mould it flat, also tucking in any loose edges. Place the mix into the fridge to set while you temper your chocolate.

–  Gently melt the butter in a double boiler (bowl set over boiling water, being careful that the water doesn’t touch the bottom of the bowl)

–  Add maple syrup, cocoa powder, pinch of salt and vanilla essence and stir until all combined.

–  remove the bars from the fridge, peel away the paper, and cut into desired sizes, spacing them apart (keeping them on the parchment paper will help with the cleanup). Using a spoon, drizzle the chocolate over the bars. Allow to set in the fridge again.