Extremely delicious and granola bars for the perfect energy in between, vegan and gluten-free. Pithy, fruity, chocolatey, topped with a crunchy chocolate layer.
Line baking pan (20x20 cm) with baking paper and set aside.
In a medium bowl, coarsely mix rolled oats, coconut sugar, superfood powder, sea salt, cinnamon, almonds, walnuts, coconut oil, dried cherries, chia seeds and flax seeds.
210 g kernel oatmeal, 35 g Coconut sugar, 2 tbspn Superfood powder, 1 tbspn Cinnamon, ¼ tbspn Sea salt, 75 g Almonds, 30 g Walnuts, 40 g dried cherries, 40 g Chia seeds, 38 g Flaxseed, 2 tbspn Coconut oil
Heat a large skillet and melt coconut oil in it. Do not let it get too hot, medium heat should be enough. Slowly warm almond butter in it. Add dry ingredients and let warm for 1-2 minutes. Pour in the maple syrup and stir until it has completely evaporated and the measurements have become somewhat sticky. This should take about 2-3 minutes.
82 g maple syrup, 60 g Almond paste
Pour mixture from pan into baking dish, smooth and tap with a tamper to make the bars really nice and compact. Put in the refrigerator.
Heat two-thirds of the vegan chocolate in a water bath, once liquid, add the remaining chocolate and stir until liquid. Remove granola bars from refrigerator and pour chocolate over them. Place back in the refrigerator and let set for about 1 hour.
200 g dark chocolate
After expiration, remove granola bars from mold and cut into 12 equal pieces. enjoy! Wrap remaining bars individually in plastic wrap and store in refrigerator or freezer. In the refrigerator they last about 1 week, in the freezer up to 4 weeks.