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Nut and Seed Granola Bars (Homemade Kind Bars)

These Nut and Seed Granola Bars are a remake of the popular Almond Sea Salt & Dark Chocolate Kind Bars, made with wholesome vegan ingredients!
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Prep Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Course Snack
Cuisine American
Servings 4 large bars
Calories 540 kcal

Equipment

  • 1 8x8 Baking Pan
  • Baking Tray
  • 2 Small saucepans for the maple mixture and melting the chocolate

Ingredients
  

  • 1 cup (34g) crispy rice cereal
  • 1 cup (120g) whole almonds unroasted
  • ⅓ cup (50g) peanuts unroasted
  • ⅓ cup (33g) chopped walnuts unroasted
  • 10 tbsp (150mL) pure maple syrup
  • 1 tsp vanilla extract
  • ¼ + ½ tsp sea salt crushed

For the Chocolate Drizzle

  • ¼ cup (60g) vegan dark chocolate chips
  • ¼ tbsp (4mL) refined coconut oil not virgin/extra-virgin

Instructions
 

To Roast the Nuts

  • Line a baking tray with parchment paper. Spread the nuts in an even layer, then place in the oven at 400 degrees until they are lightly browned, about 5 minutes. Keep a close eye on them, as they tend to burn quickly.
  • When these are done, remove them from the oven.
  • Then mix the nuts with the cereal in a separate bowl and set aside.

For the Bars Mixture

  • In a small saucepan over low heat on the stove, mix the maple syrup, ¼ teaspoon salt and vanilla extract, until the mixture reaches "hard ball stage." The maple syrup will reduce in volume, turn darker in color and become thicker. This will take about 10 minutes.
  • Immediately take this and pour it over the nuts in the other bowl, using a rubber spatula to scrape it all out of the pan. This is the point where the mixture will harden right over the nuts.
  • Mix everything in the bowl together. Then transfer this to the prepared pan. Pat the granola mixture down into the tray with a flat spatula.

For the Chocolate Drizzle

  • Take the coconut oil and the chocolate chips and put them into a small saucepan over low heat on the stove top, constantly stirring until melted.

To Assemble the Bars

  • Drizzle this over the bars, and then sprinkle with the remaining sea salt. Put in the freezer to harden for at least an hour, and then transfer to the fridge once they are fully hardened.
  • Cut into bars with a sharp knife when ready to serve. Carefully use a sawing motion with the knife to make sure it cuts through the nuts without breaking the bar shape.
  • See storage notes below.

Notes