Salted Honey, Dark Chocolate, Coconut, Quinoa Granola Bars

GLUTEN FREE

INGREDIENTS

1 ½ cups gluten free oats
1/2 cup uncooked organic quinoa
1 tbsp. organic coconut oil
2/3 cup natural peanut butter
1/2 cup Wholesome Raw Unfiltered White Honey
1/2 tsp. sea salt to sprinkle on top
Dark Chocolate, for drizzling
Optional to add: chia seeds, almonds, peanut butter


INSTRUCTIONS

Line an 8×8 baking pan with parchment paper. Set aside.

In a bowl, mix together the oats, quinoa and if using, the chia seeds and additional nuts.

In another small bowl, add the coconut oil, peanut butter and the Wholesome Raw Unfiltered White Honey. Place in the microwave for about 15 second intervals, until completely combined and smooth.

Drizzle the honey mixture on top of the oats mixture and stir all the ingredients together to combine. The mixture should be thick and sticking together.

In the baking pan, press the granola bar mix into the pan and flatten with your hands or the bottom of a mug until even in the pan. You want to press it in very firmly. You can top with some extra nuts or seeds or raisins that you have.

Set the bars in the fridge for at least an hour to harden, or overnight if you want.

In a separate bowl, melt about 2 tablespoons of dark chocolate or a few squares of dark chocolate in the microwave for about 1 minute, or in additional 30 second increments until properly melted. Pour the melted chocolate into an zipped bag and cut the tip.

Remove from the baking pan from the fridge and drizzle the chocolate all over the bars.Sprinkle with the sea salt. Place back in the fridge for 15 minutes.

Remove from fridge again and take the bars out from the baking pan (the parchment paper will make this easy). Cut into half, and then each half into 6 bars for a total of 12 bars. Serve and enjoy!

Store the bars in the fridge in an airtight container or zipped bag.


Recipe Source: Jessica in the Kitchen

TRY IT WITH

Wholesome Organic Fair Trade Raw Unfiltered White Honey


Many Wholesome products are qualified to use the following:

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