Granola Clusters with Chocolate Coating
Sweet, crunchy, and indulgent—but made with only wholefood ingredients. These no-bake clusters use a naturally sweet date caramel to bind the granola into chewy bites before coating them in smooth dark chocolate. Perfect for a healthier treat or snack. We used Steve’s Dreamy Granola, but you could also use Dave’s Cocoa or Cool Jim’s depending on which is your favourite!
Takes 45 minutes
Serves 12
Ingredients
Date Caramel Base
- 200 g 1 cup soft dates, pitted
- 100 g ½ cup smooth peanut butter
- 6 tbsp water
- Generous pinch of sea salt
Crunch
- 200 g 2 cups crunchy granola (e.g., The Happy Pear Steve’s Dreamy Granola)
Coating
- 200 g 1 cup dark chocolate (70% or higher)
Instructions
Soften the dates:
- Place 200g (1 cup) pitted dates in a bowl and cover with warm water. Soak for 5 minutes, then drain well.
Make the date caramel:
- In a food processor, blend the soaked dates, 100g (½ cup) peanut butter, 6 tbsp water, and a generous pinch of sea salt until smooth. Scrape down the sides as needed to create a thick, spreadable caramel.
Mix in the granola:
- Transfer the caramel to a mixing bowl. Fold in 200g (2 cups) crunchy granola until fully coated and starting to clump together.
Melt the chocolate:
- Break 200g (1 cup) dark chocolate into pieces and melt gently in a bain-marie or microwave, stirring until smooth.
Form into clusters and coat in melted chocolate:
- Using damp hands or a spoon, shape the mixture into small bite-sized clusters or balls and dip each chilled cluster into the melted chocolate to coat fully, letting any excess drip off. Return to the parchment-lined tray.
Set and serve:
- Refrigerate for at least 15 minutes, or until the chocolate is fully set. Enjoy straight from the fridge or store in an airtight container for up to 1 week.