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No-Bake Granola Bars

These gluten-free no-bake granola bars are amazing. Just mix in the food processor and set in the fridge to set. 

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 20 squares
Author Tess Masters

Ingredients

Instructions

  1. Throw the rolled oats, sesame seeds, shredded coconut, hazelnuts, apricots, dates, almonds, and pumpkin seeds into a food processor fitted with the s blade, and pulse until the nuts and dried fruit are broken up but still rustic. 
  2. In a small bowl, mix the tahini and maple syrup together until well combined. 
  3. In a mixing bowl, stir the tahini mixture through the nut/fruit mixture until well combined. Gradually add just as much LSA is needed to bind the mixture together. (The amount needed will vary according to how thirsty your nuts are. But, you don't want the mixture too wet and sloppy or it won't set.)
  4. Grease an 8-inch by 8-inch square baking dish with a bit of coconut oil, and press the mixture into the dish until even. Chill in the fridge for about an hour, or until set. 
  5. In a small saucepan over medium heat, bring 2 cups of water to a high heat, then place a glass or ceramic bowl over the top of the pot. Break the chocolate into pieces and place in the bowl. With a wooden spoon, gentle stir the chocolate until just melted.
  6. In a small saucepan over medium heat, bring 2 cups of water to a high heat, then place a glass or ceramic bowl over the top of the pot. Break the chocolate into pieces and place in the bowl. With a wooden spoon, gentle stir the chocolate until just melted.
  7. Pour the melted chocolate over the slice, until evenly covered, and place in the fridge to set. 
  8. Pour the melted chocolate over the slice, until evenly covered, and place in the fridge to set. 
  9. Cut into equal equal square pieces, and store in a sealed container in the fridge.

Recipe Notes

Recipe from Simon Bryant
Photo by Trent Lanz, and styling by Alicia Buszczak