Lightly chewy and sweet, these grain-free granola bars are packed with nuts, seeds, and dried fruits. They’ve quickly become a weekly staple, and we hope they become a favourite in your home, too!
Takes 4 hourshours10 minutesminutes
Serves 4
Ingredients
50galmonds
50graw cashew nuts
40gsunflower seeds
30gpumpkin seeds
30gdesiccated coconut
100gdried fruite.g., figs and unsulphured apricots, cut into small pieces (remove hard tops from figs); alternatively, use currants or raisins
20ggoji berries
4tbspcoconut oilmelted
40galmond butteror sunflower seed butter for a nut-free option
60mlmaple syrupor brown rice syrup
1/2tspvanilla extract
1/4tspsea salt
Instructions
Prepare the Nut and Seed BaseIn a food processor, add the almonds, cashew nuts, and sunflower seeds. Blitz until finely chopped.Transfer the chopped nut and seed mixture to a large mixing bowl.
Prepare the Dried Fruits and SeedsCut the dried fruit into small pieces, removing any hard tops from the figs if using.Add the dried fruit, desiccated coconut, and pumpkin seeds to the bowl with the chopped nuts and seeds. Stir to combine.
Mix the Wet IngredientsIn a small bowl or jug, combine the melted coconut oil, almond (or sunflower seed) butter, maple (or brown rice) syrup, vanilla extract, and sea salt. Stir until well mixed.
Combine and Set the MixturePour the wet ingredients over the dry ingredients and mix thoroughly until evenly combined.Transfer the mixture to a 6–8 inch square tray lined with baking parchment (use a 6-inch tray for thicker bars).Press down firmly to create an even layer.
Chill and SlicePlace the tray in the fridge to set for 4 hours.Once set, slice into bars. Store in an airtight container in the fridge for up to one week or freeze for up to one month.
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