CHOCOLATE GRANOLA BARS FILLED WITH CHIA JAM

These chocolate filled granola bars are PERFECT for breakfast, a sweet treat during a hard days work or a special delight to end the day well! Made with chia jam to add a splash of colour to your day, and topped off with a drizzle of vegan honey. This is one you really don’t want to miss.

Ingredients:

BASE-

  • 90 g Rolled Oats
  • 70 g Shredded Coconut
  • 40 g Almond Flour
  • 90 g Maple Syrup
  • 1 tsp Salt
  • 1 bag of Raw Bake Cookies (I used Vanilla Choc Chip)

CHIA JAM-

  • 200 g Fresh / Frozen Raspberries
  • 3 tbsp Chia Seeds (start with less and add more if needed)
  • 2 tbsp Water

CHOCOLATE LAYER-

  • 150 g Peanut Butter
  • 90 g Maple Syrup
  • 3 tbsp Water
  • 1 tsp Vanilla Extract
  • 30 g Cocoa Powder
  • Pinch of Salt

CRUMB TOPPING-

  • 30 g Rolled Oats
  • 30 g Shredded Coconut
  • 2 tbsp Almond Flour
  • Pinch of Salt
  • 2 tbsp Peanut Butter
  • 1 tbsp Maple Syrup

Method:

  1. Line a 9 x 5 inch baking tray with baking parchment.
  2. For the base, grab a large bowl whisk together the oats, shredded coconut, almond flour and salt.
  3. Once combined, add in the peanut butter and maple syrup, stirring until well combined.
  4. Firmly press you base layer into the baking tray, making sure it is all even.
  5. Place in the freezer to set, whilst you prepare the chia jam.
  6. For the chia jam, place all the ingredients in a small pan and boil over a medium heat, stirring frequently, for a few minutes until the raspberries have broken down and the mixture starts to thicken.
  7. Once the jam has thickened, remove from the heat and allow to cool for around half an hour.
  8. Once the jam has cooled, spoon over the top of the base and place back into the freezer to harden for at least an hour.
  9. For the chocolate layer, in a bowl. mix together the peanut butter, maple syrup, water and vanilla extract.
  10. Add in the cocoa powder and salt. Mix until well combined and set aside.
  11. For the “crumb” topping, mix together the oats, shredded coconut, almond flour and salt. Add in the peanut butter and maple syrup and mix together until the mixture forms large crumbs.
  12. Place the crumb mixture into a large pan and cook until the crumbs become slightly toasted and darker in colour.
  13. Evenly spread the chocolate layer over the top of the chia jam and sprinkle the crumble topping over the top of the chocolate layer. Lightly press the crumbs into the chocolate layer to make sure they stick!
  14. Place into the freezer for at least 1 hour to set and remove around half an hour before slicing.

Enjoy!

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Much Love,

Evie Xx

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