Extremely delicious, crunchy-chocolatey Granola Bites for the perfect energy in between, vegan and gluten-free. Pithy, naturally sweet, chocolaty, dipped in a shell of vegan chocolate.
Preheat oven to 160 degrees and provide a muffin tray. Grease lightly if necessary. I skip this step because once the bites are cooled, they fall out of the mold with a gentle tap.
In a medium bowl, coarsely mix together rolled oats, flaked almonds, flaxseeds, coconut flakes, sea salt, and Medjool dates.
90 g gluten free oatmeal, 30 g Flaked almonds or chopped almonds, 28 g ground flaxseed, 49 g Coconut flakes, 1 Pinch sea salt, 5 Medjool dates
In a small saucepan, heat almond butter, coconut oil and maple syrup over low heat until coconut oil is melted and everything is well combined while stirring.
30 g Almond butter or almond paste, 45 g Frying and baking oil (sunflower oil), 60 ml maple syrup, 49 g Coconut flakes
Pour into the bowl with the dry ingredients and mix everything well. The best way is with a silicone spatula or by hand.
Spread evenly into muffin tin and press down. Put in the oven and bake for 15-20 minutes. The Granola Bites are ready when they are lightly golden brown around the edges. Remove from the oven and allow to cool completely. Only after cooling, carefully tap out of the mold.
Optional: Melt chocolate in a water bath and coat each side of the bites completely with chocolate. Cool completely and let chocolate harden (best in the refrigerator). enjoy!
100 g dark vegan chocolate
Place remaining bites in a resealable box and store in the refrigerator or freezer. In the refrigerator they last about 1 week, in the freezer up to 4 weeks.