About This Recipe
Salted dark chocolate coated granola bars made with toasted oats and walnuts, almond butter, cocoa, maple syrup, and dates.
Ingredients
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1 ½ cups (144g)
Rolled Oats
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2 cups (244g)
Raw Shelled Walnuts
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2 cups (350g)
Pitted Dates
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½ cup (128g)
Almond Butter
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½ cup (40g)
Cocoa Powder
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¼ cup (60g)
Maple Syrup
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1 teaspoon
Kosher Salt
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1 Tablespoon (16g)
Olive Oil
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3 oz (84g)
72% Dark Chocolate, roughly chopped
Instructions
- Toast the oats and walnuts on a sheet pan for 15 minutes in a 350ºF oven. Cool briefly before combining with the remaining ingredients.
- Add the pitted dates to a food processor and pulse a few times before adding the cooled toasted oats/nuts and pulse a few more times. Then add the almond butter, cocoa powder, syrup, and salt. Pulse a few more times. You don't want to make a smooth puree, just an evenly mixed granola-like blend.
- Place the mixture in a parchment lined dish and press into an even layer. Refrigerate for 30 minutes. (I used a 1/8 sheet pan that measures about 6.5"x9.5" for the bars pictured here. I've also used a 1/4 sheet pan that measures closer to 9"x13".)
- After 30 minutes, melt the chocolate and olive oil together in a saucepan over low heat. Pour the melted chocolate over the pressed granola and spread it around. Carefully smack the dish on a flat surface to make sure it's evenly distributed.
- Refrigerate for at least an hour before slicing. Optional: Sprinkle flaky salt over the bars 20-30 minutes into the chocolate setting.
- The bars should keep in an airtight container inside the refrigerator for up to a month.
💡 Notes & Tips
- No baking required other than toasting the oats and nuts.
- Adapted from Joshua McFadden's cookbook, which originally used cashews and hazelnuts.
- Other nuts and nut butters, sweeteners like honey, and add-ins like malt powder or cocoa alternatives are all fun swaps.
- You can cut into 32 calorie-conservative granola bites instead of 16 bars.
- Flaky salt on top 20-30 minutes into the chocolate setting is optional but recommended.
Source: This recipe is from
Mason Fit.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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