Collaboration with Sunday Natural
You can easily make these tasty and crispy salted chocolate granola bars yourself. They are packed with nutrients and taste like sweets!
These muesli bars are the perfect snack for traveling, sports or the office.
What do you need for the salted chocolate granola bars?
- Rolled oats
The organic gluten free germinated rolled oats* were provided to me for this collaboration by Sunday Natural.
Why germinated? Rolled oats are full of fibre, vitamins, minerals, resistant starch for our good gut bacteria and also protein. By germinating, phytic acid is reduced, which makes it easier for our bodies to absorb all of these nutrients.
- Nuts
I went for almonds and hazelnuts, which I chopped and roasted. The recipe works just as well with Brazil nuts, cashews, peanuts or macadamias.
After a few minutes in the oven they are absolutely delicious. You can also buy roasted nuts, but then you might want to choose unsalted ones, otherwise I think it will just become too salty.
- Rice syrup
Rice syrup is just the most sticky. If you can only find maple syrup, that will taste great as well, but the granola bars might not be as stable.
- Almond butter
The brown almond butter* was also provided by Sunday Natural. They also have peanut butter, cashew butter or hazelnut butter, which will all work very well too for the salted chocolate granola bars.
- Rice flakes
They are usually sold in organic food stores. You can also use corn flakes, soy flakes or spelt flakes.
- Dark chocolate
Chocolate with at least 60% is usually vegan.
- Sea salt
Fleur de Sel is a game changer in the kitchen. If you don’t know the little pyramid shaped crystals yet, I highly recommend checking them out!
Why should you temper the chocolate for the salted chocolate granola bars, and what is the seeding method?
Tempering chocolate is an essential step to achieve a perfect result when working with chocolate. During tempering, the chocolate is carefully heated and cooled to specific temperatures to stabilize the crystal structure of the cocoa butter. This process gives the chocolate a beautiful shine, a crisp texture, and a uniform appearance.
The seeding method is a simple and effective technique for home use. First, the chocolate is melted to dissolve all the cocoa butter crystals completely. Then, finely chopped, unmelted chocolate is stirred into the warm mixture. These solid pieces contain stable beta crystals, which evenly distribute through the chocolate and cool it to the desired working temperature. This method allows you to temper chocolate quickly and easily without multiple cooling and reheating steps. The result is glossy, stable chocolate, perfect for pralines, coatings, and decorations.
Here’s an excellent YouTube video on tempering chocolate by CupcakeJemma.
SALTED CHOCOLATE GRANOLA BARS
Recommended Equipment
Ingredients
- 200 g almonds and hazelnuts
- 50 g rolled oats
- 50 g rice flakes
- 80 ml almond butter
- 80 ml rice syrup
- 80 g dark chocolate
- pinch of Fleur de Sel*
Instructions
- Preheat oven to 180° C/ 356°F.
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Chop almonds and nuts up and spread them on a baking sheet lined with parchment paper. Bake for 7-10 minutes and let cool off a bit.
- Combine almond butter and rice syrup in a big bowl. Add rolled oats, rice flakes and nuts and stir well.
- Line a small mold (25×20 cm) with parchment paper. Add the sticky mass and press down. That works well with a potato masher. Freeze for at least an hour.
- Now you're tempering the dark chocolate for the shiny and crisp cake glaze using the seeding method. Don’t worry—it’s not as complicated as it might seem at first glance.Finely chop the chocolate to make melting easier and ensure even heat distribution. Prepare a saucepan with a little water and heat it gently so that the water simmers without boiling. Place a melting pot over the saucepan, ensuring the bottom doesn’t touch the water, or use a heatproof bowl set on top. Melt about 3/4 of the chopped chocolate in the pot, stirring regularly until it is completely melted. Monitor the temperature carefully; the chocolate should reach a range of about 113 to 120°F (45 to 49°C).Remove the pot from the heat and stir in nearly all of the remaining chocolate pieces. This cools the mixture and helps it crystallize properly. Leave a few pieces aside for adjustments if needed. The chocolate should now reach a temperature of around 89°F (32°C), feeling cooler and slightly thicker but still workable.
- Lift the frozen block by the parchment paper out of the mold and spread the chocolate. It will firm up quickly on the cold block.
- Cut into 12 bars and keep them in the fridge in an airtight container.
If you like my salted chocolate granola bars, you might also enjoy my other recipes in collaboration with Sunday Natural:
- Chagaccino
- Hemp bagels
- Fermented cashew blueberry cheese
- Earl Grey loaf cake
- Superfood burgers
- Lion’s mane matcha latte
- Hojicha latte
- Superfood pralines
- Hojicha ice cream mini cheesecakes
- Chocolate pudding
- Chia jam
- Protein snickers ice cream
- Matcha Pralines
- DIY spice rack
- Almond buckwheat granola clusters
- Matcha popsicles
- DIY yoga mat spray
