There is great satisfaction in finally making something you never thought you could or just shy away from. And, there is even greater satisfaction in trying it and realizing it not only tasted better than the store-bought bars- but you know and can pronounce every ingredient in it! Granola bars filled with almonds and chocolate are a celebration. Topped with desiccated coconuts, it becomes a feast worth inviting everyone over for!
It tastes better than store-bought bars- and you can pronounce every ingredient in it! Share on X
“Learning never exhausts the mind”. Leonardo da vinci
I was just starting in the culinary world when I came across Darina Allen’s: forgotten skills of cooking. I must admit I had never heard of her before, I bought the book because I felt deprived of basic culinary knowledge. Of how to make simple things from butter to jam- plus it was discounted so that was a bonus!
Don't let yourself feel deprived of knowledge, grab it where you can and devour it whole! Share on X
Anyway, going through this book I realized just how much I didn’t know and wanted to learn. I made it my mission to bake my first loaf despite cringing at the thought of failure. But call it beginners luck, it was a success that had Fran suggesting we didn’t need to buy bread anymore. Bread led to cakes which further led to homemade granola clusters and here we are.
If there is one thing I have realized thus far; it is that most of the things I have run away from in fear have caught up to me. Sometimes it takes time, however- I try to take it all head-on now. Granola bars aren’t something I would have for breakfast- forgive me my granola bar breakfast eating reader but I prefer to wake up to something warm. This for me is a snack or sometimes even made the list for dessert. And on days when I’m trying oh so hard to cut down, I admit to crumbling a few in yogurt and calling it a night.
If this is your first time making your own no bake granola bars i hope you push through it and more.
FAQ
Do I Have to Wait for It to Set Overnight?
You can have it as soon as it sets, but I would give it at least 4 hours. The last thing you need it to have it crumble- which may not be bad but only if it is intentionally done over some yogurt or cereal 🙂
Can This Be Classified as an Energy Bar?
Yes and yes! Have you checked out that ingredient list? And it can swap out your dessert too, just saying…
Can This Be Classified as a Protein Bar?
This recipe uses peanut butter which is considered to be a good source of protein. Would I class it as a protein bar? No, even though there is a considerably higher amount of nuts to other ingredients.
Is This Bar Healthy?
There is a high sugar content which in all honesty wouldn’t be something I advocate you eat 10 of at one go. So in moderation- better yet why not share it?
Do I Have to Keep Them in the Fridge?
After you make them sadly yes. They are drizzled with chocolate which could get smeared in high temperatures. Just wrap them up and place them in a jar ready to go with your lunch box 🙂
I really hoped the bars would last, i even went as far as cutting them into smaller portions. But this didn’t deter me from having one too many!
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Coconut, almond and chocolate no bake granola bars
(+10 rating, 2 votes)
Loading...Quit digging into your pockets for store bought versions. Make your own no bake granola bars filled with coconut, crunchy almonds and chocolate!
Ingredients
- 145g chunky peanut butter
- 80g dark chocolate (chopped) plus 80g for drizzling on top
- 75g toasted blanched almonds (roughly chopped)
- 75g maple syrup
- 60g light muscovado sugar
- 70g toasted then blended rolled oats
- 30g coconut flour
- 1/4 cup of medium desiccated coconut
- 20g almond flour
- A pinch of sea salt
- 4 tbsp cold water
Instructions
Line a 24 x 24cm square cake tin with parchment paper, ensuring that it folds over the edges (for when you take out the bars)
Toast the almonds in a heavy bottomed frying pan for about 5-7 minutes on high heat or until they are a nice gold brown. Always stirring, then leave to cool completely before you roughly chop them up
Next- in the same pan, toast the rolled oats for about 7 minutes on high heat (constantly flipping for even browning) and leave to cool then blend to a fine powder. You may leave a few for crunch
In a large bowl, pour in the peanut butter, maple syrup and sugar. Mix well then pop the bowl in the microwave for 1 minute and a half- check it every 30 seconds. Leave to cool for 5 minutes
In a separate bowl whisk in the coconut, almond, and oat flour. Pour in the peanut butter gooey goodness and using a spatula knead to combine. Toss in the chocolate, 3/4 of the chopped almonds plus half of the desiccated coconut then ditch the spatula to continue kneading with your hands. Add 1 tbsp of cold water at a time until the mixture can be rolled into a ball without crumbling.
Evenly sprinkle half of the leftover chopped almonds and half of the desiccated coconuts onto the bottom of the square tin.
Turn the mixture into the cake tin by evenly crumbling pieces of it over the sprinkled almonds and coconut. Proceed to firmly press using your fingertips or bottom of a cup. You can top it with the rest of the chopped almonds and dessicated coconuts. Put it in the fridge as you work on the chocolate
Melt the chocolate over a bain marie or in the microwave. When fully melted leave it to cool for 10 minutes then pour into a piping bag or a small ziplock bag. Decorate the top of the bars with the melted chocolate and cover with cling film to rest in the freezer for 2 hours or better yet- overnight.
Run hot water over the knife before slicing to preferred portions, keep wiping and reheating the knife before slicing each row. Individually wrap the bars (you could use cling film or parchment paper)and store in the fridge in an airtight container or zip lock bag.
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