It started 30 years ago, about the same time as my first visit to Israel. Unsure of what food to expect on a Kibbutz, I figured snacks would come in handy, which saw me cramming granola bars into my luggage. Turned out, I was right. Granola bars are always a good idea. And these granola choc-nut super bars are an even better idea…..
Since then, I’ve made more granola bars than I can remember. Some exceptionally good and others, best forgotten. These granola choc-nut super bars are currently our new favourite. I planned on making them for an up-coming cooking class, but they’re so good I had to be share them here.
As chief cook in the house, I have rules. Not complicated ones, but challenging, it seems. Any thoughts of weekly meal prep are best forgotten. What’s meant to last a week barely makes it to day three. I’ve resorted to sticking post-its on food. Mostly it says, DON’T EAT! FOR A SHOOT. I did however manage to keep a tray of these granola bars hidden long enough to shoot the next morning. After that, it was business as usual. They keep best chilled, for up to one week.
What you can expect from these chocolatey treats.
- Dark cocoa richness
- Homemade granola
- Sticky Medjool dates
- Toasty nuts and seeds (almonds, pecan, sunflower & pumpkin seeds)
- Pops of fruity cranberries
Cook’s note: I use this Granola recipe. For a vegan friendly version, remember to replace the honey with maple syrup or a suitable substitute.
Granola choco-nut super bars
- 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
- 1/2 cup dried cranberries
- 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.
- 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.
- 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.
- Add the chocolate mixture to the granola, along with the almonds and cranberries. Mix thoroughly until the granola is evenly coated.
- 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.
- Slice into bars. Store the Granola choc-nut bars in the fridge in an airtight container.
For the chocolatiers: