Tahini Granola Bars
Tahini Granola Bars.
I have never liked muesli bars. Not the crunchy ones, or the chewy ones, choc chip or yoghurt covered. They’re just yuck. I have recently tried more of an adult version though and decided maybe I was just eating the wrong ones. Norah is loving them too…. which made me start experimenting with my own recipe. So today I share with you, my new Tahini Granola Bars… better than store bought (if I do say so myself).
Fat content and Yumminess!
I pretty much just opened the pantry door and started loading the bench with everything I think is tasty. Then I remembered I was making them for Norah not me. So what does Norah like: pepitas, cranberries, honey, nuts. Check, check, check, check. The rest I threw in for extra fat content and yumminess.
Should have followed my Instincts.
When I mixed the dry and wet ingredients together for my first batch, I wasn’t convinced it was going to stick together. Buuuut I put it in the oven anyway. Instead of just, hmm I don’t know….. adding a bit more honey.
Anyway, I was right and it didn’t stick together well. I couldn’t cut it into bars. It was delicious though! It would be perfect as granola clusters on top of a smoothie bowl or yoghurt. Maybe I should share that recipe with you too…. not today though, today is all about the Tahini Granola Bars.
Norah and Cole wanted to taste the first attempt. Cole kinda liked it…and Norah was just mad because there was no chocolate drizzle on top like the one she gets out of the box.
Take 2.
The second attempt was much better. I doubled the honey ratio to hold it together better. I also knew I was going to have to add a chocolate element to get Norah interested.
Tahini.
I had already used tahini to help hold it all together. But I decided seeings I was calling them Tahini Granola Bars, I would add tahini to the chocolate topping too. Once the bar was out of the oven and had cooled, I melted some cacao, coconut oil, maple syrup and tahini together to make the drizzle.
Turns out my drizzle ended up being a complete chocolate top. I made way too much for the base of my Tahini Granola Bars, so I just spread it all over the top.
Now there was definitely a chocolate element for little missy.
Tahini Granola Bars.
It was a cool day, so I left it on the bench to set enough for me to cut into bars. Then I put the Tahini Granola bars in the fridge to harden the chocolate a bit more and hopefully hold it all together, better than the original one did.
Yum!
Success!! Norah likes these ones. They are quite rich for her, so she’s happy with half. They’re not going to be something I can throw in the bag and take along with us, because the chocolate will melt. But they’re perfect for snacks at home. I’ll keep working on something else that doesn’t have to be kept in the fridge. Until then we can take my Pumpkin Muffins, Banana Bread Bliss Balls or Chocolate, Peanut Butter and Tahini Cookies.
Tahini Granola Bars
These Tahini Granola Bars are so much better than the store bought ones. My only issue is stopping at one! They're delicious.
Ingredients
Tahini Granola Bar Base
- 40 g desiccated coconut 26.2g of fat
- 60 g quinoa 3.6g of fat
- 160 g almonds 87.5g of fat
- 85 g pepitas 41.7g of fat
- 40 g chia seeds 12.5g of fat
- 70 g oats 5.8g of fat
- 15 g puffed rice
- 50 g dried cranberries
- ⅔ cup honey
- 80 g tahini 48.6g of fat
- 50 g coconut oil 50g of fat
Chocolate Top
- 3 tbsp cacao powder
- 20 g coconut oil 20g of fat
- 1 tbsp maple syrup
- 20 g tahini 12g of fat
Instructions
Tahini Granola Bar Base
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Preheat fan forced oven to 180°
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Chop the dried cranberries.
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Weigh all the dry ingredients and put them into a medium sized mixing bowl.
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Place the wet ingredients into a small sauce pan, over medium heat and stir continuously until the coconut oil is melted and ingredients are combined.
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Pour the combined wet ingredients over the top of the dry ingredients and mix through until everything is covered.
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Line a baking tin with baking paper.
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Tip the mixture into the middle of the lined baking tin and spread out evenly.
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Press the mixture down firmly and place in the oven for 30 mins.
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Leave the bar to cool before making the chocolate topping.
Chocolate Topping
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Measure out the ingredients and place into a microwave safe bowl.
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Put the bowl into the microwave for bursts of 15 seconds, stirring each time.
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When the mixture is completely melted and combined, pour the chocolate on to the middle of the base and spread evenly.
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Give the chocolate time to set before cutting it into even pieces (16 or 32 pieces).
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Store the Tahini Granola bars in an air tight in the fridge.
Recipe Notes
Total fat content: approximately 307.9g of fat
16 serves at approximately 19.2g of fat per serve.
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