Chocolate Topped Granola & Nut Bars

Name: Chocolate Topped Granola & Nut Bars
Yield: 12-16 bars
Cuisine: Oats

Cooking Time 15 minutes

Skill Level Medium

Serves 12-16 bars

Preparation Time 30 minutes

THE DRY

150g Mornflake Jumbo Oats (blitzed to almost oat flour)

25g Mornflake Medium Oatmeal

50g toasted pumpkin seeds

50g ground flaxseeds

THE WET

100g pitted dates, soaked in hot water & drained

70ml maple syrup or honey

80ml tahini

TO TOP

150g dark chocolate

10g butter

First, prep your dates and oats and preheat the oven to 180°C – pit all of your dates, add to a bowl, then cover in hot water and leave to soak whilst your oats cook – once the oven is hot, roast the Mornflake Jumbo Oats for 12 minutes.
Once your oats are toasted, remove from the oven and leave to cool.
Once your oats have cooled down, add them to a blender, blending for a few seconds until they’ve broken down, but some are still chunky.

Drain your dates, adding to a blender with your tahini and maple syrup, then blend to a smooth paste.
Pour the date mixture over your oats, mixing well until you have a sticky mixture.
Pour into a lined baking tray, then set aside and melt your chocolate with your butter.
Pour the chocolate over your bars, then add a pinch of Maldon salt.
Refrigerate for at least four hours, then slice into 12-16 bars and store in an airtight container for up to one month.

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