Menu 0
Chocolate, Tahini & Brazil Nut Granola Bars

Chocolate, Tahini & Brazil Nut Granola Bars

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Chocolate, Tahini & Brazil Nut Granola Bars
Baking Barley Flakes Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Naked Barley Flakes Quick & Easy Quinoa Flakes Quinoa Puffs Rye Flakes Shelled Hemp Seed Snacks Spelt Flakes Wheat Flakes Whole Hemp Seed

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Commercial granola bars can be very high in refined fats and sugars. While sugar and fat help bind the ingredients together this recipe offers a less processed option. Much of the sugar is replaced with dates, helping to stick the bars together and give them a complex caramel flavour. Nutty tahini provides the fat.

Adapt this recipe as you wish with different flakes, nuts and dried fruit. You can switch up the tahini for any nut butter of your choice or add flavours like vanilla, cinnamon or ginger. 

I like to wrap these in baking paper and throw one into my rucksack for a day of hiking. I recently took some friends for an unexpectedly long and rainy walk on the moor and was only forgiven because I'd bought along a bag of these!

Makes 5 to 10 bars

Ingredients

Method

  1. Pre heat the oven to 180°C/ gas mark 4.
  2. Add the flakes, seeds, nuts and puffed quinoa to a baking tray and bake for 5 to 10 mins until golden, keeping and eye on it to ensure it doesn’t burn.
  3. In a food processor, blend the dates into a paste and set aside.
  4. In a saucepan heat the honey and tahini until it's runny. Add the date mixture and mix until combined.
  5. Take the flake/seed/nut mix from the oven and allow everything to cool slightly.
  6. In a mixing bowl combine all the ingredients and mix until completely combined with a sturdy wooden spoon. The chocolate may melt a little, but that’s okay, it will help keep the bars together.
  7. Take a small baking tray and line with baking paper. Pour the mixture in and push into the tray very firmly. Use a spatula or the bottom of a glass to ensure an even and smooth finish.
  8. Cover and place in the fridge or freezer for 15-20 mins until completely cool and firm.
  9. Remove the fridge and chop into 5 to 10 bars.
  10. Eat immediately or keep in an airtight container for a few days or in the freezer for a few months.


Amy Oboussier
Amy Oboussier

Author


Leave a comment

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Mushy Pea, Parsnip & Potato Cakes
Breakfast Dried Peas Gluten-free Green Pea Flour Lunch Marrowfat Peas Pea Flour Peas Rapeseed Oil Supper Vegan Vegetarian Whole Peas
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Cardamom & Brazil Nut Diversity Granola
Apple Natural Apples Barley Flakes Breakfast Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Hemp Naked Barley Flakes Pumpkin Seeds Quinoa Flakes Rye Flakes Shelled Hemp Seed Spelt Flakes Wheat Flakes Whole Hemp Seed
Cardamom & Brazil Nut Diversity Granola

by Amy Oboussier

Boost your breakfast's diversity with this granola, packed with flaked grains, seeds and Brazil Nuts, and flavoured with sweet and fragrant vanilla and cardamom.

Read More

Carrot Cake Flapjacks
Autumn Baking Barley Flakes Brown Linseed Flaked Cereals Flaked Quinoa Golden Linseed Hemp Naked Barley Flakes Naked Oats no-bake oats Quick & Easy Quinoa Flakes Rye Flakes Shelled Hemp Seed Spelt Flakes Wheat Flakes Winter
Carrot Cake Flapjacks

by Rachel de Thample

These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and honey, which you can omit to further reduce sugars, if needed.

Read More