This chocolate granola bark is one of those addictive recipes that once made, you can’t stop eating until there’s no more. It’s that ridiculously delicious.
The base is made up of buckwheat (which gives it a delightful crunch), rolled oats, and cashews. It’s lightly sweetened with coconut sugar and maple syrup. After the base has baked, top it with a layer of chocolate before breaking it into chunk. This helps everything stick together and adds a decadent taste to the bark.
It can be eaten alone (which usually happens, since it’s so good you’ll devour it as soon as it’s ready), or you can crumble it into yogurt or even on top of a scoop of vanilla ice cream. Before we get into the recipe, a couple of things that’ll help you;
1. In general, I’m not fussed whether you use a non-stick baking spray, a silpat mat, or a baking sheet to line your baking tray. However, in this recipe it matters. The tray needs to be lined so you can lift the bark and then break it and it needs to be lined with baking paper. I tried it both with a silpat mat and baking paper and the baking paper yielded the best result. It allows the bark to stick to it better and be pressed tighter, so it doesn’t crumble and also conducts heat better giving it a better bake. The silpat mat gives you a more crumbly bark, so rather use baking paper.
2. You can use any good quality chocolate you want – milk, dark or even white. I suggest a dark chocolate and used an even mix of 52% and 70% dark chocolate which gave me my perfect ratio of dark chocolate.
3. Honey can be used instead of maple syrup.
4. Fleur de sel – where there’s dark chocolate, fleur de sel is soon to follow. I love the sweet and salty taste and feel like it adds something extra to the bark but it’s an optional extra, not an essential.
Chocolate Granola Bark
- ½ cup buckwheat
- ½ cup rolled oats
- 1/3 cup cashews
- 1 tablespoon coconut sugar
- 2 tablespoon coconut oil melted and cooled
- 2 tablespoon maple syrup
- 100 grams good quality dark chocolate
- Fleur de sel optional
- Preheat the oven to 180C and line a baking tray with baking paper.
- Combine the oats, buckwheat, cashews, and coconut sugar in a mixing bowl. Add in the coconut oil and maple syrup and mix well making sure everything is evenly coated.
- Spread it into a thin-medium layer – about 1cmthick on your lined baking tray. Using the back of a wooden spoon press it down. You want the granola to be packed and stuck together.
- Bake for 10 minutes, turn the pan around, and bake for another 10 minutes.
- Remove and let cool completely – do not touch it, it needs to set completely so it breaks into large chunks.
- Once the granola bark is completely cool, melt the chocolate and spread it over the bark in an even layer. If using, sprinkle fleur de sel over the chocolate.
- Place in the fridge/freezer to set completely. Once the chocolate is fully set, break it into pieces.
- Store in an airtight container at room temperature for up to a week.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.