Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier November 14, 2023

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

80g Brazil Nuts, roughly chopped
130g Flaked Grains (eg oats, rye, spelt, malted wheat, naked barley)
50g Mixture of Seeds (eg hemp seeds, linseed, chia seed)
230g Medjool Dates
100g Honey
70g Tahini
½ tsp Sea Salt
20g Puffed Quinoa
40g Dark Chocolate, chips or roughly chopped

Method

Pre heat the oven to 180°C/ gas mark 4.
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.
In a food processor, blend the dates into a paste and set aside.
In a saucepan heat the honey and tahini until it's runny. Add the date mixture and mix until combined.
Take the flake/seed/nut mix from the oven and allow everything to cool slightly.
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.
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.
Cover and place in the fridge or freezer for 15-20 mins until completely cool and firm.
Remove the fridge and chop into 5 to 10 bars.
Eat immediately or keep in an airtight container for a few days or in the freezer for a few months.

Amy Oboussier

Author

Comments will be approved before showing up.

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

Baking Brazil Nuts Chia Christmas Flaked Cereals Poppy Seeds Pumpkin Seeds Quinoa Puffs Rye Flakes Spelt Flakes Wheat Flakes Winter

Christmas Granola

by Tereza Pospíšilová December 19, 2024

A diverse blend of grains, seeds and nuts bring varied textures to this festive granola. Cranberries and traditional winter spices add Christmas flavours. Jarred up, this granola makes a wonderful gift for friends and family.

Baking Barley Flakes Desserts oats

Jammy Spiced Oat & Barley Crumble Bars

by Leanne Townsend December 19, 2024

These spiced jammy bars, topped with a crumble of oat and black barley flakes, are perfect for packed lunches, afternoon treats or served warm with ice cream as a delicious dessert.

Baking British Malted Wheat Flour Rye Rye Flour

Sticky Gingerbread Cake

by Amy Oboussier December 16, 2024

This recipe combines malted wheat and rye flour to create a rich sticky ginger cake, reminiscent of Jamaican Gingerbread or Yorkshire Parkin. Rye flour is usually associated with heavy dense bread, but this gingerbread is surprisingly light and delicate, while still being comforting.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.