CHOCOLATE BUTTON GRANOLA BARS - MEG BROWNLEE

These homemade choccy granola bars have no added sugar. They are vegan, gluten free and royally rich with flavour.

 

 

INGREDIENTS: 

Makes 10-12 bars.

- 5 Unpitted dates

- 1 cup (250 ml) Boiling water

- 1 Ripe Banana

- 1/4 cup (60 ml) Coconut oil + 1 teaspoon

- 1 teaspoon Vanilla extract

- 1/2 teaspoon Baking soda

- 2 3/4 cups (250g) Gluten free oats

- 1/3 cup (60g) Islands Chocolate Buttons - I used Islands 75% buttons, but if you want to make the recipe entirely sugar free, try using Islands 100% chocolate buttons. If you want slightly less rich, try using Islands 65% chocolate buttons.

- 1/4 cup (45g) More Islands Chocolate to melt and drizzle on top - I used Islands Rhythm of the Night 100% chocolate bar.

Optional Additions:

- 2 tablespoons agave or maple syrup / honey.

- 2 tablespoons chia seeds. 

- Pinch pink salt

METHOD:

- Preheat the oven to 180°C (350°F)

- Place the dates in a bowl and cover with the boiling water and leave to soak for at leas 5 minutes. After the dates are done soaking, drain the water and place the dates in a blender or food processor with the banana, 1/4 cup melted coconut oil, vanilla extract and baking soda. Blend until smooth.

- Pour the banana-date mixture into a large mixing bowl. Add the oats and the mini chocolate buttons, and stir until well combined.

- Place the mixture into a greased 8×8 inch or 8×10 inch baking dish, and bake for 25 minutes until golden and firm. Remove from the oven and allow to cool.

- In the meantime, melt the other lot of Islands chocolate bar / buttons with one teaspoon of coconut oil. Once melted, drizzle all over the bars (I say drizzle, but I just poured it all over, with no fancy technique at all).

- Allow the chocolate to set before slicing. Store in an airtight container up to 5 days.

 

Challenge: only eat one bar a day. Impossible.

 

 

 


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