Granola Breakfast Bars

Posted by Lorna Macchia on

We love our first meal of the day, even more so now when we add a cold drip coffee brew to the menu. However, often we don’t eat until mid to late morning so we get a 14 hour fast between meals, and sometimes we are nowhere near home when we are ready to eat. So we got our homemade granola and blended it with some dates, vanilla & tahini then topped it with Holy Joe infused raw chocolate, to give us our breakfast in a bar. These are nutrient dense and you can play around with the nuts & dried fruit you add to create your own masterpiece.

INGREDIENTS

Gluten Free, vegan

We use all organic ingredients

Makes ~ 12 bars

Base

  • 8 fresh medjool dates, seeds removed
  • 1 tbsp hulled tahini
  • 1/3 cup coconut oil
  • 1 tbsp coconut butter
  • 1 tsp vanilla extract
  • pinch of high quality salt
  • 2 cups coconut flakes
  • 1 cup activated pecans
  • ½ cup activated almonds
  • 1/3 cup hemp seeds
  • 1/3 cup dried mulberries or chopped dried figs

Coffee Chocolate topping

  • 1cup cacao butter
  • 2 tbs raw cacao powder
  • 1 tbsp raw honey
  • 1 tbsp Holy Joe cold drip coffee (regular or decaf) Available in our Byron Bay store.
  • Cacao nibs to top

TO MAKE 

  • Blend dates, tahini, coconut oil, coconut butter, vanilla & salt in strong food processor until thoroughly combined.
  • Add remaining ingredients and pulse until blended through but still a bit chunky.
  • With wet hands press into parchment lined loaf pan and put in freezer
  • Melt cacoa butter over low heat, then blend in food processor with cacao, honey & coffee.
  • Pour over base ingredients and return to freezer for at least two hours.
  • Cut into bars or squares and sprinkle with cacao nibs.
  • Store in a sealed container in the freezer or refrigerator until ready to eat.

TO SERVE

  • Serve with an iced Holy Joe brew, and finish with a handful of fresh berries.
Granola Breakfast Bars

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