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–+ servings
Granola Bars

HOMEMADE GRANOLA BARS (CHOCOLATE & SEA SALT)

You can easily make tasty and crispy chocolate & sea salt granola bars yourself. They are packed with nutrients and taste like sweets!
5 from 1 vote
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Prep Time 20 minutes
Gefrierzeit 1 hour
Total Time 1 hour 20 minutes
Course Snack
Cuisine Fusion cuisine
Servings 12 servings
Calories 235 kcal

Recommended Equipment

double boiler melting pot*
knife*
cutting board*
potato masher*
small square baking tin*
kitchen scales*
large glass measuring cup*
US Customary - Metric

Ingredients
 
 

  • 200 g almonds and hazelnuts
  • 50 g rolled oats
  • 50 g rice flakes or corn 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 mould (25x20 cm) with parchment paper. Add the sticky mass and press down. That works well with a potato masher. Freeze for an hour.
  • Now temper the chocolate using the seeding method. It's not as complicated as it looks at first glance: Finely chop 1/3 of the chocolate. This makes it easier to melt and ensures even heat distribution. Then set aside.
    Fill a saucepan with a little water and heat it on low. The water should not boil, just gently simmer.
    Hang a melting pot over the saucepan so that the bottom of the melting pot does not touch the water. You can also use a heatproof bowl placed on top of the saucepan.
    Add the other 2/3 of the chocolate to the melting pot. Stir regularly until the chocolate is completely melted. Keep an eye on the temperature: the chocolate should not get hotter than necessary for melting (about 45°C/ 113°F).
    Remove the melting pot from the double boiler and quickly stir in almost all of the remaining chopped chocolate. Press larger pieces against the sides with the spoon, this helps the chocolate melt evenly. This lowers the temperature to approx. 30°C/ 86°F and crystallises the chocolate.
  • Lift the frozen block by the parchment paper out of the mold and spread the chocolate. It will firm up very quickly on the cold block.
  • Cut into 12 bars and keep them in the fridge in an airtight container.

Nutrition

Calories: 235kcalCarbohydrates: 21gProtein: 7gFat: 15gFiber: 4gSugar: 9g
Keyword healthier sweets
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