Granola Coffee Bars
We all need a cheeky comfort snack, and our seriously great coffee twist on the traditional granola bar will leave you wanting more!
Gluten Free · Dairy Free · Vegan
Makes 14-16 bars · Tray 28 cm x 18 cm
Ingredients
Dry mix
160g / 1⅓ cups lupin flakes
50g / ¼ cup chocolate chips
30g / 2 tablespoons cacao nibs
30g / 2 tablespoons hemp seeds
20g / 2 tablespoons shredded coconut
⅛ teaspoon finely ground salt
Wet mix
180g / ½ cup rice malt syrup
80g / ½ cup almond butter
2 teaspoons instant coffee granules
2 teaspoons coconut oil
1 teaspoon vanilla extract
Method
Preheat oven to 170°C.
Scatter the lupin flakes on a baking tray and roast for 5 minutes, being careful not to burn. They will be a golden colour. Remove from oven and turn it off. Tip into a bowl and set aside.
Line the base and sides of a 28cm x 18cm tray with baking paper.
In a large mixing bowl, place the Seriously Great Granola, roasted lupin flakes, chocolate chips, cacao nibs, hemp seeds, shredded coconut and salt. Mix well.
In a small saucepan, pour the rice malt syrup, almond butter, coffee granules and coconut oil.
Stir over low heat and simmer on low for 2 mins max. If this mix heats too quickly or simmers for too long the bars will become very hard.
Take off the heat and stir in vanilla extract.
Pour the hot mix into the mixing bowl and stir really well. The chocolate chips need to melt while stirring and if the mix seems stiff just persevere.
Once the chocolate is melted and evenly distributed tip into the prepared tray.
Press down firmly and roll a glass jar or small rolling pin over to compact the mix.
Set aside to cool. Cut in half lengthwise then the number of pieces you prefer.
Can be kept in a covered container at room temperature for a week or keep in a covered container in the fridge for a few weeks.