makes 6 bars // gluten-free & vegan
- 1/2 cup currants (or raisins)
- 1/2 cup soaked & roughly chopped tigernuts (or almonds)
- 3/4 cup gf oats
- 2 tbsp coconut nectar (or honey/maple syrup)
- 3 tbsp almond butter
- 1 tbsp coconut oil
- Topping: 1 oz dark chocolate
- Soak tigernuts for at least 12 hours in enough water to cover them. If using almonds instead, you don't need to soak unless you want to.
- Using a loaf pan, line with parchment paper or saran wrap and set aside.
- Pulse currants in a food processor for a few seconds until sticking together and add to a large mixing bowl.
- Drain tigernuts and roughly chop them as best you can (they'll likely still be pretty hard), add to the mixing bowl, lastly, add the oats to mixing bowl too.
- In a small bowl, add coconut nectar, almond butter and coconut oil and microwave for less than a minute, to heat and loosen everything up. Stir with a spoon or fork so no clumps are left behind.
- Pour the melted liquid into the large mixing bowl and with a spatula, start to combine everything. Feel free to get your hands dirty and switch to mixing with your hands - it's the best way to make sure everything is mixed well! (and the best way to make a legit mess.)
- Toss the granola mixture into the lined loaf pan and press down so everything is sticking together and in place. Fold over the parchment paper or saran wrap a bit to help you press down evenly. Pop the pan into the freezer for at least 30 minutes.
- Once ready, it's easiest to cut the granola while still inside the loaf pan I've found. Cut the bars and place in the fridge or freezer until you're ready to drizzle chocolate over them.
- Melt chocolate by microwaving for 30-45 seconds (be careful not to over do it!) and spread granola bars out flat as you drizzle the chocolate over. Wait 5 minutes for the chocolate to cool and set and they're ready!
Recipe from Food By Mars
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