Okay, so these babies have to be the BEST grain free vegan ‘granola bars’ I have ever had and it was a total fluke when I came up with this recipe years ago in my kitchen! Fast forward to around the time my sister and I had opened our raw vegan bean to bar chocolate factory here in Hong Kong when I was literally dipping everything I could find in chocolate – the kids included! (slight exaggeration!) But, when I dipped my fav bars of all time in my melted dreamy chocolate I knew I had found the holy grail of homemade healthy bars! Most granola bars today are loaded with ‘all-natural’ maple syrup or honey, which spike blood sugar (it all gets broken down to blood glucose anyway) which buys you a ticket on the sugar rollercoaster! I prefer to eat for balanced blood sugar and feel calm, satiated and energized throughout my day without the highs and lows.
In this recipe, I use just ¼ Cup of low GI yacon syrup, a prebiotic containing ‘fructooligosaccharides’ that get fermented (feed) your good gut bacteria and that has a much slower entry into our bloodstream than maple syrup, honey, coconut nectar or dates. For the chocolate, I use my sugar-free raw vegan chocolate bar recipe (see on my blog) in its liquid state to enrobe ½ of the bar, leaving the other half ‘nude’ to show off what’s inside! These are an absolute delight to have whenever you get the hankering for a snack or need a ‘roadie’ to pop something in your purse whilst you’re on the go (watch out if you dip in chocolate so it doesn’t melt!) The orange, cinnamon, and nutmeg flavor profile give this grain-free granola bar the perfect seasonal Autumn/ Fall feel!
There are a few steps to this recipe, as you will see below, but I promise you that the time you spend on these babies and if you follow my detailed directions and weighted ingredients below it will be well worth the work! These are so yummy!
- 180g 1½ Cups Blanched Almond Flour
- 100g 1 Cup Desiccated Coconut
- 120g ½ Cup Nut Butter*
- 50g ¼ Cup Coconut Oil, melted
- 80g ¼ Cup Yacon Syrup
- 54g ⅓ Cup Almonds (roughly chopped)
- 50g ⅓ Cup Cashews (roughly chopped)
- 43g ⅓ Cup Walnuts (roughly chopped)
- 38g ¼ Cup Pumpkin Seeds
- 38g ¼ Cup Sunflower Seeds
- 38g ¼ Cup Sesame Seeds
- 26g 2 Tbsps Flax Seeds
- 27g 2 Tbsps Chia Seeds
- 5g 2 tsps Ground Cinnamon
- 8g 2 tsps Vanilla Extract
- 4g 1/2 tsp Unrefined Salt
- Pinch Nutmeg (or more to taste)
- Zest of 1 Orange OR drops to taste of food grade orange essence
- Preheat oven to 180C or 365F.
- In a large bowl, add all dry ingredients and combine.
- In a medium bowl, add wet ingredients, nut butter, coconut oil, yacon syrup, vanilla extract and orange zest (or drops). Mix well to combine and integrate.
- Add wet ingredients into large dry ingredient bowl and mix. Use your hands to knead into a well-formed dough.
- On a baking paper lined tray spread out dough by using your hands to create a rectangle shape with the dough being approx 1½cm thick. Place into the freezer for 15 minutes only to firm up.
- Remove dough slab from the freezer and cut into the desired shape. Score vertical and horizontal lines and slice into approx. 15 – 18 squares – (doesn’t have to be exact!)
- Place individual bars onto a prepared baking paper lined tray and place into the oven at 180C or 356F for 15 minutes, or until a deep golden brown. I recommend turning your tray around halfway through – Do NOT flip your bars, as they will be too soft and will break.
- Remove from oven and allow to cool for 10 mins before transferring them with a spatula onto a wire rack. Allow cooling on wire rack completely in order to firm up and harden.
- Once bars are cooled completely, place them on a tray into the freezer for 15 minutes. This will prevent any crumbs falling into your chocolate when dipping and will expedite the chocolate setting.
- Dip bars ½ of the way using a spoon to coat each bar, allow excess chocolate to drip off and then place on a tray lined with baking paper. Repeat until all bars are coated with chocolate.
- Place back into the freezer one last time for approx. 15 minutes to set up. Enjoy! These are worth the work!
Nut Butter* you can use cashew or almond or coconut butter. I prefer to combine, ¼ Cashew butter and ¼ Almond Butter.
Chocolate Dipped Option: To dip bars, make my Sugar Free Raw Dark Chocolate Bar recipe You will need 200g of melted chocolate for dipping your granola bars. Or enjoy without the chocolate – they’re soooo good either way!
Storage: These store for up to 3 weeks, or more in the fridge in an airtight sealed container.