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Granola Bars


  • 50 g almonds
  • 30 g sesame seeds
  • 30 g pumpkin seeds
  • 15 g flaxseed
  • 30 g unsweetened shredded coconut
  • 30 g dark chocolate with a min- imum of 70% cocoa solids
  • 3 tablespoons coconut oil
  • 2 tablespoons tahini (sesame paste)
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ pinch sea salt
  • 1 egg
  • 50 g dark chocolate with a min- imum of 70% cocoa solids, for garnish (optional)


  • Preheat the oven to 350°F (175°C).
  • Mix all the ingredients in a blender or food processor until they are chopped coarsely, not too finely.
  • Use a spatula to place in a baking dish, 7– 11 inches, preferably lined with parchment paper.
  • Bake for 15–20 minutes until the cake has turned a nice color, without letting it burm.
  • Let cool a little and remove from the baking dish. Divide into 20 or 24 pieces with a sharp knife.
  • Melt the chocolate for decoration in a wa- ter bath using a double boiler or in the mi- cro-wave
  • Dip each bar in the chocolate, but just about half an inch or on just one side. Let cool completely.
  • Keep in the refrigerator or freezer.