Raw Peanut Butter Granola Bars

 
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Not only are these low carb granola bars but they’re also packed with nutrients, minerals and vitamins from flaxseeds, chia seed and nuts. It is a delicious melt-in-your mouth bar with crunchy pieces of nuts and seeds. The perfect mid-morning snack to keep you full until lunchtime.

INGREDIENTS

WET INGREDIENTS

  • 1/2 cup smooth peanut butter or almond butter

  • 1/4 cup coconut oil

  • 2 teaspoons vanila extract

DRY INGREDIENTS

  • 1/3 cup coconut sugar

  • 1/2 cup sliced almonds extra 1 tablespoon to decorate on top

  • 1/3 cup flaxseed meal

  • 1 tablespoon chia seeds

  • 1/3 cup pumpkin seeds

  • 1/4 cup shredded coconut

  • 1/2 teaspoon cinnamon

CHOCOLATE DRIZZLE

  • 3 tablespoon dark chocolate chips

  • 1 teaspoon coconut oil

Method

  1. Line a a loaf pan, size 9 inches x 5 inches, with parchment paper. Set aside.

  2. In a medium mixing bowl or a saucepan, place all the wet ingredients: peanut butter, coconut oil and vanilla.

  3. Microwave by 30 seconds burst, stir and repeat until the coconut oil is fully melted and combine with the nut butter. It should not take more than 1 minute 30 seconds. Otherwise, melt the ingredients in a saucepan under medium heat, stirring often to avoid the mixture to stick to the pan.

  4. Stir in the sugar free crystal sweetener, stir and microwave an extra 30 seconds to incorporate well. Erythritol don't dissolve very well but it will give some delicious sweet crunch into your bars or see paleo note.

  5. In a large mixing bowl, add all the rest of the dry ingredients: sliced almonds, flaxseed meal, chia seeds, pumpkin seeds, shredded coconut and cinnamon. Stir to combine.

  6. Pour the nut butter mixture onto the dry ingredients. Stir with a spatula to combine. You want to cover all the dry ingredients with the nut butter mixture.

  7. Transfer the mixture into the prepared loaf pan. Press evenly the mixture with your hand to leave no air. Flatten the surface with a spatula.

  8. Freeze for 20 minutes until the breakfast bars are hard and set.

  9. Remove from the freezer, lift the parchment paper to pull out the bar from the loaf pan. Place on a plate. Sprinkle extra sliced almonds on top.

  10. In a small bowl, microwave the sugar free dark chocolate and coconut oil until fully melted.

  11. Drizzle the melted chocolate on top of the bar, return into the freezer 1-3 minutes until the chocolate is set.

  12. Cut into 8 breakfast bars.

  13. Wrap each bars individually into plastic wrap or bee wax. Store in the fridge up to 8 days.

Amanda Lupica