Seedy Chocolate No Bake Granola Bars

• Produce

  • 3 tbsp Candied ginger

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 3/4 cup Semi sweet chocolate, vegan

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 3 tbsp Cashews, raw
  • 2 tbsp Chia seeds
  • 1/4 cup Pumpkin seeds
  • 2 tbsp Sesame seeds or hemp seeds
  • 1/4 cup Walnuts or pecans

• Dairy

  • 2 tbsp Peanut butter or almond butter or seed butter

• Other

  • ½ tsp gingerbread spice blend or add ¼ tsp ground ginger and ¼ tsp ground cinnamon

Found on veganricha.com

Description

Ingredients

• 1 cup old fashioned oats (certified gluten-free if neessary)
• ¼ cup pumpkin seeds(pepitas) or sunflower seeds
• 2 tbsp sesame seeds or hemp seeds
• 2 tbsp chia seeds
• 3 tbsp raw cashews
• ¼ cup walnuts or pecans
• 3 tbsp chopped candied ginger
• ½ tsp gingerbread spice blend or add ¼ tsp ground ginger and ¼ tsp ground cinnamon
• ¾ cup vegan semi sweet chocolate
• 2 tsp coconut oil
• 2 tbsp peanut butter or almond butter or seed butter

Directions

• Toast the oats on a skillet over medium heat until fragrant and the color changes slightly. 5 to 7 mins. Stir occasionally.
• Remove the oats and set aside. Add the pumpkin seeds and sesame seeds and toast until they start to change color. 4 to 5 minutes. Add in the chia and continue to toast for a minute. Add to the bowl with the oats.
• Chop up cashews and walnuts into small pieces and mix in the bowl. Chop up candied ginger and add to the bowl. Mix in the spice and a pinch of salt. At this point you can also mix in a few tbsp of protein powder.
• In a double boiler or the same skillet over medium low heat, add chocolate and coconut oil and keep mixing until most of the chocolate is melting. Add 1 tbsp sugar if you like the bars sweeter.. Take off heat and continue to whisk until smooth. Let it sit for a minute.
• Add peanut or almond butter in the warm mixture and mix in. It will take a minute to mix in.
• Add the toasted oats, seeds, nuts, candied ginger to the skillet and ix in well.
• Transfer the mixture to parchment lined 9 by 5 inch loaf pan. Press another parchment on top and press the mixture evenly.
• Chill for 15 minutes.. Slice and store in the refrigerator for upto 2 weeks.