Chocolate Cherry Granola Bars

Ingredients

dry

1 cup gluten free oats (not quick cooking)
1 cup almonds
1 cup walnuts
1 cup dried cherries
2 tablespoons pumpkin seeds
2 tablespoons chia seeds
2 tablespoons cacao nibs (or chocolate chips)

wet

1/3 cup maple syrup
5 tablespoons coconut oil, melted
2 tablespons runny almond butter*
1 teaspoon vanilla extract

topping

1 bar (100 grams) dark chocolate, about 1/2 cup chocolate chips

Instructions

Preheat the oven to 350F. Line an 8"x 8" baking pan with parchment paper and set aside.
Place the oats, almonds and walnuts into a food processor and pulse until they're roughly chopped. Transfer to a large mixing bowl. Add the pumpkin seeds, chia seeds and cacao nibs.
Finely chop the dried cherries and add to the large mixing bowl. Stir until all of the ingredients are combined.
In a small pot heat the coconut oil on low until melted (if your coconut oil is already liquid skip this step.) Add the maple syrup, almond butter, vanilla and pinch of sea salt. Stir until combined.
Pour the wet ingredients into the dry and stir well. Pour the mixture into the lined baking pan. Place a piece of parchment paper on top of the mixture and firmly press with your hands. Make sure the mixture is packed down quite well and is even. The firmer it is packed the less likely the bars will crumble when baked.
Bake for 20-25 minutes until it is a light golden brown around the edges. Let cool to room temperature then transfer to the fridge keeping them in the pan. Let them sit in the fridge for at least 2-3 hours to completely cool. If you try to cut them before they're cool they tend to crumble. Once cooled, remove from the fridge and a cut into 12 bars.
Next melt the chocolate for the topping. Place the chocolate into a medium sized bowl and place on top of a small pot fill with 2 inches of water (double broiler method). The water should not touch the bottom of the bowl. Place on the stove and heat on low. Stir the chocolate occasionally until melted, about 5-8 minutes.
Drizzle the chocolate on top of the bars using either a spoon or placing it into a ziplock bag and cutting a very small hole of the tip of one corner. You can also leave the bars in the pan and pour a thin layer of chocolate to cover the entire top, let cool and then cut into bars.
Once the chocolate has set store the bars in a sealed container in the fridge or individually wrap each one. They will last up to one week in the fridge and can be frozen for up to 3 months. Enjoy!

Notes

*If your almond butter is very thick/dry stir in a bit of non flavoured vegetable oil until it becomes a pourable consistancy.

*This recipe can also be used to make regular granola. Instead of putting the mixture into a pan, spread the mixture onto a baking sheet, making sure not to add the dried fruit or chocolate chips. Bake at 300F for 20-25 minutes stirring halfway through. It should become slightly crisp with a light golden brown color when done. When cooled add the dried cherries and chocolate chips. Store in an airtight jar for up to 2 weeks. Enjoy it as a cereal with milk, as a topping on yogurt, or just as is!

Nutrition