Okay, I may have a problem….the combination of chocolate, peanut butter and coconut is to die for. Like really, it is my favorite EVER! I contemplated making an “all the things” meme, that’s how much I love it.
Granola bars are so convenient, and quite delicious. It’s tough to find some in the grocery store that aren’t expensive and don’t have dairy or loads of sugar. So yesterday I made a batch of granola bars and individually wrapped them for lunches or snacks or like this morning getting tossed in my purse to eat on-the-go for breakfast.
Makes approx. 12-14
2 cups oats (gluten-free)
1 cup brown rice krispy cereal
1 cup shredded coconut
2/3 cups brown rice syrup
1/2 cup (heaping) of creamy peanut butter
1/4 cup unsweetened cocoa powder
1 1/2 tsp vanilla
1/2 tsp sea salt
1/8-1/4 dairy-free chocolate chips*
2 Tbsp creamy peanut butter
1 Tbsp (heaping) shredded coconut
Combine brown rice syrup and peanut butter, heat in a microwave safe bowl for 30 second intervals until peanut butter is melted, or on the stove in a small saucepan over low heat. Stir well.
Add vanilla, sea salt and cocoa powder to the peanut butter and brown rice syrup, mix well. Add in oats and coconut, once incorporated add in the krispy cereal and stir gently until mixed.
Take an 8×8 dish and line with parchment paper. Spoon the mixture into the dish and pack the mixture down with your hand, spatula, spoon…you get the point.
Melt the 2 Tbsp of peanut butter, just enough that it can be easily spread. Drizzle all over the top of the bars. Sprinkle on coconut and chocolate chips!
Stick bars in the freezer for an hour or until firm. Remove easily from the pan with parchment paper and then cut into bar shapes.
Store in an air-tight container or wrap individually.
*I typically use Enjoy Life brand chocolate chips, but at a local food coop I found a bag of Equal Exchange 70% chocolate chips and used them for these granola bars. Fantastic!