Crunchy Chocolate-Dipped Granola Bars

Hello, friends! Is anyone else in shock that it’s already July? I can’t believe it. June sort of flew by in a blur of midterms (I had TEN already, and one more to go before final exams start in the last week of July. I wish I were kidding). There was also plenty of great food consumed during the month of June – check out this great arugula salad with grilled halloumi, pesto pasta, and sautΓ©ed veggies.

One afternoon, I had a horrible headache and thought my head was going to explode! It was terrible; I’m normally not someone who gets headaches at all and feel so sorry for people who have regular migraines πŸ˜₯

IMG_8711

One afternoon, I went to Aroma Cafe. I’ve been there a few times before, and their soup and sandwich combination is always such a treat. This time, their soup was creamy cauliflower, and was definitely one of the Top 5 soups I’ve ever enjoyed. Creamy, rich, mushroom-y, with a touch of sweetness, this perfectly velvet-textured soup was unforgettable. My sandwich was turkey and harvarti with roasted red peppers and avocado on homemade sourdough.

For dessert, the owner of the cafe, a lovely woman called Kiki, made taiyaki, a sweet fish-shaped waffle filled with red bean. It’s a traditional Korean street food. I’ve never been to Korea, but I think Kiki nailed this recipe! It was such an enjoyable dessert. Next time, I want to buy some to take home and enjoy with ice cream!

Speaking of desserts, say hello to my new favourite. I made this recipe twice in a week, and enjoyed every single square myself. As you can see, I am pretty selfish when it comes to good food, especially desserts πŸ˜‰

These taste the best straight out of the fridge, with a scoop of yogurt or some fruit. They are chewy, just-sweet enough, with a touch of saltiness, and great crunch from the nuts and richness from the nut butter binder.

Make these as soon as possible. I promise you won’t regret it! Oh, and don’t leave out the chocolate dip.

Crunchy Chocolate-Dipped Granola Bars

Makes 1 8×8 pan

Ingredients

GRANOLA BARS

  • 1 cup (90 g) quick oats
  • 1/3 cup (30 g) pecans
  • 1/4 cup (28 g) flax
  • 2/3 cup (49 g) shredded unsweetened coconut
  • 1/4 tsp salt
  • 1/3 cup (about 5) chopped prunes
  • 2 Tbsp (32 g) nut butter
  • 2 heaping Tbsp (45 g) melted coconut oil
  • 1/4 heaping cup (60 ml) maple syrup

FOR TOPPING

  • 1/2 heaping cup (60 g) chocolate chips
  • 1 heaping Tbsp (15 g) coconut oil

Instructions

1.Preheat oven to 350 degrees F (176 C) and arrange oats and pecans on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. They shouldn’t be browned, just slightly toasted for more flavor. Reduce oven heat to 325 degrees F (162 C).Β The second time I made this recipe, I skipped this step, and it turned out fantastic as well.

2.In the meantime, add flaxseed, coconut, and salt to a large mixing bowl and stir. Set aside.

3.Once oats and pecans are toasted, add to the mixing bowl along with chopped prunes. Loosely stir to combine and set aside.

4.Add nut butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats.

5.Mix thoroughly, ensuring that the prunes and the sunflower butter mixture are evenly dispersed and coating all of the dry ingredients.

6.Add the mixture to a parchment-lined 8×8-inch baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat – such as a measuring cup – to press into an even, uniform layer.

7.Bake at 325 degrees F (162 C) for 20-25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. Transfer to the freezer to speed cooling time.

8.Once cooled, lift out of the pan and slice into desired number of bars. I cut them into 16 squares, but I ended up eating two squares each time anyways. Maybe try 8 or 9 instead?

9.Melt chocolate and coconut oil in a small mixing bowl over a double boiler on the stovetop. Dip squares in chocolate and set on parchment paper to harden. Place in freezer.Β Once bars have dried/cooled, store in the fridge.

I hope all my fellow Canadians had a wonderful long weekend!

37 thoughts on “Crunchy Chocolate-Dipped Granola Bars

  1. Hi again πŸ˜‰ Hope you are doing great πŸ™‚ Here is the seed rolls recipe:

    Gluten- Lactose- and Sugar Free Delicious Seed Rolls:

    Ingredients: (8-10 pieces, can be frozen)

    Β½ kg carrots
    2 dl almonds
    2 dl sunflower seeds
    2 dl pumpkin seeds
    1 dl linseeds
    4 eggs
    Decorations: pumpkin- and sunflower seeds

    Instructions:
    Preheat the oven to 175 C. Peel carrots and peel them fine.
    Have nuts and seeds together with 3 dl of the peelen carrots in a foodprossesor.
    Mix this with the rest of the carrots. Wisp the eggs in a bun and then wisp it together with the rest.
    Shape the dough to bowls and lay it on a roast package. The dough should be very easy to work with and easy to shape the bowls.
    Sprinkle some pumpkin and sunflower seeds on the top and put then in the oven for about 60 minutes.

    Tastes soooo good, lots of nutrition for your body and gives you lots of energy. Give me a notice if you make them, fun to see πŸ˜‰ Good luck πŸ˜‰

    Liked by 1 person

  2. Desserts are definitely a favorite of mine as well! I tend to be a sucker for anything that has a great element of richness, crunchiness, and variety of zing! These granola bars definitely look like they’ll do the trick!

    Liked by 1 person

  3. Hello here, I can’t believe it’s July already! Half of the year had gone. I still remember the day you had headache. I scared to death. I am glad you are now healthy again! It’s good to have some Tylenol at home just in case. Anyway, we can’t wait you to be home ! Less than 40 days. Can’t wait can’t wait!

    Liked by 1 person

  4. June passed at an uneven pace for me perhaps because I wanted there to be more work days and then I wanted the school year to be done. Friday was the first official day of 2 months on unpaid ‘vacation’. Sorry to hear you had such a miserable headache. I used to get them every once in a while when I was much younger but I seem to have grown out of them.

    Your granola bars sound delicious. Every once in a while I get a craving for those sweet and salty bars and then I scarf them all quickly as dessert. I’ve thought of making them myself (I like the chewy kind of bars not ‘dry’ and crunchy) but I’m afraid that I would have no control and eat them all in a very short time. I have no self control … made 9 crepes today and ate 3 immediately.

    PS: How do ‘heap’ your maple syrup? Mine runs over the edge of the measuring cup. πŸ™‚

    Liked by 1 person

    1. Vacation! Any plans? πŸ™‚
      My lack of self-control is as strong as my love for desserts, so it becomes quite hazardous when I have baking supplies and a free afternoon! Those crepes must have been incredible. Sweet or savoury? My favourite sweet crepe is Nutella-banana, and I once had an incredible savoury galette filled with tomato and goat cheese.
      I measure maple syrup in the fluid measuring cups rather than the dry ones that are normally used for flour! I just find that it’s easier to microwave-melt oils and then measure maple syrup in the same fluid measuring cup, so it pours easier and there’s no overflow risk!

      Liked by 1 person

      1. Vacation … just staying at home due to lack of funds. 😦

        I just spread some honey on my crepes. Not fond of bananas at all though I don’t mind Nutella. I’ve had/made a couple of savoury versions of crepes … Italian ricotta filled manicotti and Hungarian pork stew filled and baked.

        My reference to maple syrup was due to the fact that you wrote that you were using a ‘heaping’ 1/4 cup. It’s a liquid. You can’t HEAP a liquid. πŸ™‚

        Liked by 1 person

      2. A stay-cation! Love it. Best time for baking, reading, and taking time to do all the little things that one normally wants to (but doesn’t) do during the busy days.
        Mmm, I can imagine how delicious a honey + butter crepe would be. What a great idea! Now, you have me wanting to make some crepes. I bought eggs today, so I could! I actually have some pureed ricotta in the fridge now, so that might taste good as a topping.
        Oh! You are right. Is there another word for “heaping” when referring to liquid measurements?

        Like

      3. Why not just leave it as a 1/4 cup of maple syrup? Or you could say a ‘generous’ 1/4 cup if it didn’t matter if there was a bit more than that.

        As to the crepes, you can add some sugar/honey and lemon zest to the ricotta, wrap it up like a package and bake it. Take a look at my blintzes recipe for another idea.

        https://aboleyn01.wordpress.com/2016/09/04/raisin-and-ricotta-cheese-blintzes/

        Or make a cherries jubilee sauce with cherries, butter, sugar and some kirsch (cherry flavoured liquer) if you have it or grand marnier which is orange flavoured. Or the macerated strawberries (cut strawberries with some sugar sprinkled over to draw out the juices, also grand marnier or countreau)

        See the pics here for inspiration.

        https://aboleyn01.wordpress.com/2016/03/28/happy-easter/

        Cherries jubilee sauce

        http://a-boleyn.livejournal.com/215929.html

        Crepes suzette sauce

        http://a-boleyn.livejournal.com/120968.html

        Liked by 1 person

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