Sunday, January 21, 2018

Chocolate Coconut Granola Bars: National Granola Bar Day

Today is National Granola Bar Day! Yes, always a holiday to celebrate! I've posted recipes for Granola Bars in the past (Chocolate Cranberry Granola Bars, and Dark Chocolate Cherry Granola Bars), but I really like this recipe. Don't be overwhelmed by the number of steps. These bars are really quite quick to make. I'm organized, and I suggest you be, too. Just have all your ingredients ready, and go to work! The following Chocolate Coconut Granola Bar recipe produces terrific, tasty, and healthy bars that are great in the kids' lunchboxes or as a pick-me-up at work! This is a 'copycat' Kashi recipe. No time to make this today? Then buy yourself a Kashi Chocolate Coconut Granola Bar.

CHOCOLATE COCONUT GRANOLA BARS

Ingredients 

Bars 
1 cup whole almonds, divided
1 cup walnuts, divided
1 1/2 cup old fashion oats, divided
1/4 cup ground flax
2 Tbsp chia seeds
1/2 cup coconut flakes
1/4 cup honey
1/4 cup coconut oil
1 tsp vanilla bean paste
1/2 tsp cinnamon
2 Tbsp almond butter

Chocolate Glaze 
1 Tbsp coconut oil
10 ounces dark chocolate (about 1 1/2 cups chopped)
1/4 cup chopped walnuts
1/4 cup chopped coconut flakes

Directions 
In food processor, add 1/2 cup of almonds, 1/2cup of walnuts, and 3/4 cup of oats. Process until  turns into fine powder, about 1 minute. (Do not over process)
Chop  remaining almonds and walnuts. Add to large bowl along with remaining 3/4 cup oats and processed powder. Add to bowl: ground flax, chia seeds, and coconut flakes. Toss together.
Heat small pan on stove over medium heat. Add honey, coconut oil, vanilla bean paste, cinnamon, and almond butter. Stir constantly until fully melted and begins to foam. Allow to foam and bubble for about a minute before immediately pouring over nuts and oats mixture.
Using rubber spatula, stir everything together until evenly distributed.
Preheat oven to 350 degrees and line 13 x 6’’ pan with parchment paper, enough to hang over two of the sides.
Pour granola mixture into pan and spread evenly. Using metal spatula, begin pressing down really hard all along edges and through middle. (Tip: If you don’t press down tightly, they will fall apart when cut)
Bake in oven for 10-15 minutes, until firm. Remove and allow to cool completely.

Chocolate glaze:
Melt 1 Tbsp coconut oil in small saucepan over medium-low heat.
Add chopped chocolate. Stir until you have smooth glaze.
Pour over Baked mixture and using spatula, spread to edges and even out.
Sprinkle top with additional walnuts and coconut flakes.
Allow top to set (several hours)
Once totally set, pick up both sides of overhanging parchment paper and remove from pan.
Cut into small rectangles.

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