Nut And Seed Granola Bars (Almond Sea Salt & Dark Chocolate Kind Bars) Recipe
By Peanut Palate
🔪Prep Time: 35 mins
1 cup crispy rice cereal
1 tbsp refined coconut oil not virgin/extra-virgin
1 cup whole almonds unroasted
⅓ cup whole peanuts unroasted
⅓ cup chopped walnuts unroasted
5 tbsp pure maple syrup start with 3 tbsp
½ tsp vanilla extract
½ tsp sea salt keep ⅛ tsp aside from this
For the Chocolate Drizzle
½ cup vegan dark chocolate chips
½ tbsp refined coconut oil not virgin/extra-virgin
1Line a baking tray with parchment paper. Spread the nuts in an even layer, then place in the oven at 400 degrees until they are lightly browned, about 5-7 minutes. Keep a close eye on them, as they tend to burn quickly
2When these are done, remove them from the oven. Allow the nuts to cool for 20 minutes before using.
3Then mix the nuts with the cereal in a separate bowl and set aside.
4In a small saucepan over medium heat on the stove, mix the maple syrup, 1/8 teaspoon salt and vanilla extract, until the mixture reaches "hard ball stage." The maple syrup will reduce in volume, turn darker in color and become thicker. This can take about 10 minutes.
5Immediately take this and pour it over the nuts in the other bowl, using a rubber spatula to scrape it all out of the pan. This is the point where the mixture will harden right over the nuts.
6Mix everything in the bowl together. Then transfer this to the prepared pan. Pat the granola mixture down into the tray with a flat spatula.
7Take the 1/2 tablespoon of coconut oil and the chocolate chips and put them into a small saucepan over low heat on the stove top, constantly stirring until melted.
8Drizzle this over the bars, and then sprinkle with the remaining sea salt. Put in the freezer to harden for a couple hours, and then transfer to the fridge once they are fully hardened.
9Cut into bars with a sharp knife when ready to serve. Carefully use a sawing motion with the knife to make sure it cuts through the nuts without breaking the bar shape.
10See storage notes below.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.