Ingredients
1/2 cup dark chocolate
2-3 TBSP coconut milk
1 tsp vanilla extract
1/4 cup raw honey
1/2 cup almond butter
2 TBSP coconut oil
1/2 cup raw almonds
3/4 cup raw pecans
3/4 cup raw cashews
5 large dates (soaked for 15 minutes if they’re really hard)
1/2 cup shredded coconut
1/4 cup raisins
1/4 cup chia seeds
1/4 cup dried apricots
2 TBSP dried cranberries, unsweetened
Process
1. Melt the dark chocolate and coconut milk
over low heat, whisking to make a smooth ganache.
2. Line a 9”x12” baking dish with parchment paper, pour in ganache and spread it around the bottom.
3. Place in fridge for 10 minutes to let it set.
4. Combine vanilla, honey, almond butter and coconut oil in a saucepan over medium-low heat.
5. While the mixture is heating, place all of the nuts and fruits in a food processor and chop until the mixture resembles course sand.
6. Add shredded coconut and chia seeds and pulse a few times to combine.
7. Remove the coconut oil mixture from the stove once it has melted and bubbled slightly. Stir in the nut mixture.
8. Spoon the granola bar mixture on top of the cold ganache and spread evenly with the back of a spoon.
9. Place a piece of parchment paper on top and use your palms to press the mixture into the pan evenly. Make sure to pack it down as tightly as possible. This will help the bars bind and not crumble.
10. Remove the top parchment paper, then place the dish in the freezer to set for 2 hours. Once set, lift the parchment paper out of the pan and place on a cutting board. Use a sharp knife to cut the bars into rectangles.
11. You can store these in the refrigerator for 2 weeks, or the freezer for a few months. If storing in the freezer, remove the bars about 20 minutes prior to serving.
From Paleo Magazine.
1/2 cup dark chocolate
2-3 TBSP coconut milk
1 tsp vanilla extract
1/4 cup raw honey
1/2 cup almond butter
2 TBSP coconut oil
1/2 cup raw almonds
3/4 cup raw pecans
3/4 cup raw cashews
5 large dates (soaked for 15 minutes if they’re really hard)
1/2 cup shredded coconut
1/4 cup raisins
1/4 cup chia seeds
1/4 cup dried apricots
2 TBSP dried cranberries, unsweetened
Process
1. Melt the dark chocolate and coconut milk
over low heat, whisking to make a smooth ganache.
2. Line a 9”x12” baking dish with parchment paper, pour in ganache and spread it around the bottom.
3. Place in fridge for 10 minutes to let it set.
4. Combine vanilla, honey, almond butter and coconut oil in a saucepan over medium-low heat.
5. While the mixture is heating, place all of the nuts and fruits in a food processor and chop until the mixture resembles course sand.
6. Add shredded coconut and chia seeds and pulse a few times to combine.
7. Remove the coconut oil mixture from the stove once it has melted and bubbled slightly. Stir in the nut mixture.
8. Spoon the granola bar mixture on top of the cold ganache and spread evenly with the back of a spoon.
9. Place a piece of parchment paper on top and use your palms to press the mixture into the pan evenly. Make sure to pack it down as tightly as possible. This will help the bars bind and not crumble.
10. Remove the top parchment paper, then place the dish in the freezer to set for 2 hours. Once set, lift the parchment paper out of the pan and place on a cutting board. Use a sharp knife to cut the bars into rectangles.
11. You can store these in the refrigerator for 2 weeks, or the freezer for a few months. If storing in the freezer, remove the bars about 20 minutes prior to serving.
From Paleo Magazine.
