15 mins
15 mins
GRANOLA BARS
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INGREDIENTS:
Dry:
150g rolled oats
120g seeds of your choice (I used pumpkin and sunflower)
50g nuts of your choice
4g spices (cinnamon, cardamom…)
1,5g pink salt
Wet:
60g maple syrup
50g MyJool Medjool dates finely chopped
35g tahini
35g extra virgin coconut oil
5g vanilla extract
DIRECTIONS:
Combine dry and wet and ingredients in 2 different bowls.
Pour the liquid mixture into the bowl with the dry ingredients and stir well until all the dry ingredients are well coated.
Prepare a 16-cm (6 inches) square mold and line it with two pieces of parchment paper.
Transfer the sticky oat mixture into the mold and use a spatula to spread and press the mixture until you obtain an even, compact surface.
Cover and let it chill in the freezer for at least 4 hours to set and solidify.
Cut into rectangles and bake at 160 ºC fan for 40 min, until golden brown.
Allow the bars to cool completely to harden and get crunchy. Then dip into melted dark chocolate.
⏳ The bars will keep for up to a week at room temperature in an airtight container. Unbaked, they can be stored in the freezer for up to 2 months.
