Granola Bar Chocolate Tart

Sep 15, 2017

If you’re anything like me, you might often find yourself undecided between a dessert and a snack. Well, if that is the case, you’ll be pleased with this recipe. And while I did make it in the shape of a tart solely because it’s very pleasing to look at and because I did in fact want to prepare a tart, I really think the best way to make it is in a large rectangular baking dish and to cut it up in bars once it’s completely cooled; the choice is entirely up to you.

The recipe is very easy to follow and it’s also ready in no time. While most ingredients are natural, make no mistake, the end result is quite filling, so be sure to slice it thinly and eat it wisely. For best results, I recommend you share your bars or slices with friends, ideally on a workout day. But of course, you’re free to do as you like, I’m not judging. This dessert/snack makes for a nice breakfast on the go too.

Granola Bar Chocolate Tart

Serves 12

40g/1 cup puffed quinoa

75g/½ cup sesame seeds

1 tsp black sesame seeds (optional)

3 Tbsp flax seeds

1 Tbsp coconut sugar (optional)

80g/½ cup sunflower seeds

75g/2.5 oz. roughly chopped walnuts or pecan nuts

70g/½ cup oats

 ½ tsp cinnamon powder

A dash of salt

180 ml/¾ cups maple syrup

60g/¼ cup almond butter (or peanut butter)

4 Tbsp coconut oil

1 tsp pure vanilla extract or seeds scraped from ½ vanilla pod

250g/9 oz. dark chocolate (minimum 70% cacao), cut into pieces

Sea salt flakes, to decorate 

Preheat oven to 180C/350F. Grease the bottom and sides of a tart pan (preferably springform) with coconut oil and line with a parchment paper circle.

In a large bowl, combine quinoa, sesame, flax seeds, the nuts and the oats. 

In a small saucepan, heat the coconut oil together with the maple syrup, almond butter, cinnamon, salt, vanilla and mix well with a whisk over low heat. The mixture will look like a caramel sauce. Pour the mixture over the dry ingredients in the large bowl and mix with your hands until well combined; this is the dough.

Press the obtained in the tart pan and flatten it with your hands on the bottom as well as up the sides of the pan. Use the bottom of a glass to press the dough down, so that it’s even. Pop in the oven for 20-25 minutes, until it becomes golden brown. Remove from the oven and allow to cool for about 10 minutes before running a knife down the sides of the tart and releasing from the springform pan. Allow to cool completely.

In a bowl set over a saucepan of simmering water, melt the chocolate. Once melted, pour in the tart case and leave to cool at room temperature for 10-15 minutes. Decorate with salt flakes and transfer to the fridge for at least 30 minutes, until the chocolate has set, before serving.

To make this vegan, make sure to use vegan chocolate.

To make this sugar-free, skip the coconut sugar and go for a chocolate that’s not sweetened with refined sugar.

To make it into granola bars, simply press the dough and even it out in a shallow rectangular baking dish fitted with parchment paper; make sure to fit the paper on the bottom, as well as up the sides, to prevent chocolate from sticking to the sides of the dish. Once the chocolate has set, feel free to cut it up into bars and keep refrigerated.

DSC05260 DSC05262 DSC05264 DSC05270 DSC05276 DSC05289Recipe adapted from here

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