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Chocolate Granola Bark

Crispy granola topped with dark chocolate to create a delicious chocolate granola bark.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Snack
Cuisine Dairy Free, Refined Sugar Free, Vegan, Vegetarian


  • ½ cup buckwheat
  • ½ cup rolled oats
  • 1/3 cup cashews
  • 1 tablespoon coconut sugar
  • 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.