Bringing you a chocolatey twist on your favourite no-bake granola bar! Usually you see chocolate granola bars with just chocolate chips on top or the occasional chocolate drizzle over the bars themselves. If you want a chocolate granola bar, I’m giving you a true chocolate granola bar.
Triple chocolate in these bars:
How does that sound? Delicious I know 😉
I love how simple and quick these granola bars are to make. All you have to do is heat up 2-ingredients and have the remaining ingredients in a large mixing bowl. Combine the two, press this mixture into your lined pan, refrigerate until set and they’re complete!
Filled with nourishing seeds and nuts, these no-bake chocolate granola bars will sure keep you energised throughout your day and week. They make for the perfect on-the-go snack too!
Are you ready to sink your teeth into this chocolatey deliciousness? Let’s go!
No-Bake Chocolate Granola Bars
- 1/2 cup almond butter
- 3/4 cup rice malt syrup
- 1 1/2 cups rolled oats
- 3/4 cup rice puff cereal
- 2 Tbsp cacao powder, sifted
- 2 Tbsp sesame seeds
- 2 Tbsp flax seeds
- 2 Tbsp whole hazelnuts, chopped small
- 2 Tbsp chocolate chips
- 2 Tbsp dark chocolate chips, melted
Line a 9” x 9” square baking pan with parchment paper, set aside.
In a small pot over low-medium heat, combine almond butter and rice malt syrup. Using a wooden spoon, continue to mix until well blended and melted through. Ensuring mixture doesn’t bubble. Once completely smooth, remove from heat and set aside.
In a large mixing bowl, combine oats, rice puff cereal, cacao, sesame seeds, flax seeds, chopped hazelnuts and chocolate chips, mix well.
Pour melted almond butter mixture over the dry ingredients, incorporating everything well using a wooden spoon. Ensuring all dry ingredients have been coated. NOTE: if your almond butter mixture has turned too solid, simply heat it over a low heat to soften.
Press mixture into lined pan, evening out the top using your hands or a spatula.
Place in the refrigerator for 30 min – 1 hour or until firm and cool.
Remove from pan and still leaving on the baking paper, drizzle over melted chocolate chips. Transfer granola slab onto a board and return to the refrigerator until chocolate has set.
Remove and slice into long granola bars.
Store in an airtight container, in the pantry or refrigerated for a firmer bar, for 1 week.