These healthy no- bake vegan salted caramel granola bars are naturally sweetened, gluten-free and made with an array of nuts, seeds and wholegrain oats. This recipe contains omega 3 from the addition of ground flax seed, and are sweet, salty and chewy with a light drizzle of dark chocolate!
Line an 8x8" baking pan with parchment paper, leaving enough to overhang two sides (this makes it easy to remove the bars once set).
In a large bowl, combine the oats, sea salt, ground flaxseed, peanuts and sunflower seeds. Set aside. In the bowl of a food processor, combine the pitted medjool dates, vanilla, lemon juice, almond butter, and melted coconut oil. Process until the mixture is smooth and even (you may need to stop the machine and scrape down the sides a few times).
Scrape the date caramel into the oat mixture and stir until all the ingredients are evenly coated. If it is too hard to work with a spoon, use clean hands to incorporate everything.
Place the mixture into the prepared dish and evenly spread. Then flatten and smooth the top of the mixture with the palm of your hand, or use the a flat bottom of a cup (I use a flat bottom measuring cup). Place into the fridge for 2 hours to set up.
Remove from the fridge, then carefully run a knife along the edges of the pan. Using the parchment paper, pull up to release from the pan. Cut into 15 equal portions.
In a small bowl, combine the chocolate chips and coconut oil. Melt in the microwave (about 45 seconds) or over a double boiler (about 3 minutes). Stir until smooth, then drizzle over the squares with a small spoon. Sprinkle flaked sea salt over the top and pop back in the fridge for 1 hour to allow the chocolate to harden before serving.
If you're medjool dates aren't soft and sticky, soak them in hot water for about 5 minutes before using.
These bars are best stored in the fridge to maintain their shape and chewy texture.
Be sure to source certified gluten-free ingredients if there is an allergy or gluten intolerance. This recipe is not school safe.
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