Pear chocolate granola bars
These pear chocolate granola bars are not too sweet, not too nutty, and just gooey and chewy enough. Made with plenty of tahini, they are a healthy protein snack for when you’re short on time – and they’re easily veganized.
Submitted by: Ksenia Prints
- 3 cups naturSource®’s organic Multi Nature granola
- ½ cup raw whole-grain tahini (regular raw tahini will do just fine)
- ¼ cup honey (if you are vegan, or you have brown rice syrup, use that instead)
- 2 tbsp coconut oil
- 2 pears, chopped
- ½ ounce vegan dark chocolate
- 1 tsp coconut oil (for melting the chocolate)
- Line a 9×9 inch square pan with parchment paper, cutting the sides to allow it to fold neatly into the square. Oil pan well.
- In a small saucepan, stir together tahini, coconut oil and honey (or brown rice syrup). Cook over medium heat until the mixture softens and bubbles a bit, enough to stir it into a cohesive syrup.
- Chop pears into small pieces (no need to peel).
- In a large bowl, mix together naturSource®’s organic Multi Nature granola and the pears. Pour the syrup over the oat mixture and stir well to combine, taking care not to bruise the pears. Try to form patties – you want to make sure the mixture sticks together.
- In microwave or using the double boiler method, melt ½ an ounce of chocolate with 1 tsp coconut oil. Mix well to combine.
- Pour the granola mixture into the pan, using lightly wet hands and a spatula to pat it down into place evenly. Drizzle chocolate mixture over it, creating a loose zig-zag shape.
- Place the pan in the freezer for 10-20 minutes or until firm (if you forget about it and leave it overnight, nothing will happen).
- With the help of the parchment paper, lift the hardened granola square out of the pan. Slice the square into bars.
- To keep, wrap the bars individually in plastic wrap or foil and store in an airtight container in the fridge. They will keep beautifully in the fridge for a couple of weeks, or about a month in the freezer.
After finding that a career in journalism and political writing just wasn’t filling her up, Ksenia Prints decided to sink her teeth into cooking, baking, and food writing. She blogs, photographs and creates all content over at http://immigrantstable.com, where she details her allergy-conscious attempts to recreate and adapt her family’s migrant kitchen.