Easy Recipe for Chocolate Granola Fruity Bars

I don’t know about you, but I’m a sucker for (almost) all things chocolate and granola, given that the recipe is vegan and delicious. So, when I came across this awesome-sounding vegan recipe for Chocolate Granola Fruity Bars, I was psyched! Created by Buona Pappa, the recipe calls for nutritious ingredients like nuts, whole grain oats, flax, chia seeds, and dried fruit – with a drizzle of dark chocolate on top. Yum! 

These bars are sweetened with Rigoni di Asiago’s new Dolcedì sweetener, which I’m a huge fan of. I’ve tried Rigoni di Asiago’s new sweetener and I thought it tasted like agave nectar, which I’m just as obsessed with. 

However, the awesome thing about the new Dolcedi sweetener is that it’s an all-natural, low-glycemic sweetener made from organic apples. It’s perfect for these chocolate granola bars (recipe below), or other recipes that may call for a liquid sweetener, like oatmeal, beverages, tea, baked goods, pancakes, or waffles. Additionally, the sweetener contains 25% fewer calories than table sugar and has a higher sweetening power than granulated sugar. When using Dolcedi, you just need ½ tsp of sweetener vs. 1 tsp granulated sugar.

I’ve even tried Rigoni di Asiago’s delicious Chocolate-Hazelnut Spread and I’m obsessed with that product as well! 

Check out the recipe for these Chocolate Granola Fruity Bars below! 

Chocolate Granola Fruity Bars

How to Make These Chocolate Granola Fruity Bars 

Ingredients

  • 1 cup whole almonds (150gr.)
  • 1/2 cup sunflower seeds (70gr.)
  • 1 cup crisp rice cereal (30gr.)
  • 1 ½ cup old fashion oats (140gr.)
  • 4 Tbsp cup ground flax
  • 2 Tablespoons chia seeds
  • 1/4 cup dried mango (30gr.)
  • 1/4 cup dried cherries (30gr.)
  • ¼ cup Dolcedì apple sweetener (60ml) by Rigoni di Asiago
  • 1/2 cup coconut oil (70ml)
  • 1 teaspoon vanilla bean paste
  • 6 Tablespoons almond butter
  • 12 ounces vegan dark chocolate (300gr.)

How to Make

  1. Preheat the oven to 350°F and scatter 1 cup old fashion oats in a baking sheet. Toast them in the oven for 15 min.
  2. Line a 9 X 9 pan with parchment paper. You want a piece long enough that the sides will come ack over and cover the top of the bars once you fill the pan.
  3. In a food processor add ½ cup of almonds, ½ cup of sunflower seeds, and 1/2 cup of the remaining oats. Process until it turns into a fine powder, about 1 minute. Remove and place in a bowl.
  4. In the food processor now place the remaining almonds, the dried mango and the dried cherries. Chop them in tiny pieces, almost breadcrumbs consistency.
  5. Add them to a large bowl along with the toasted oats, the almond/oat/sunflower seed flour, the rice cereal, the ground flax and the chia seeds. Toss together.
  6. Heat a small pan on the stove over medium heat. Add the Dolcedì apple sweetener, coconut oil, vanilla bean paste, and the almond butter. Stir constantly until everything is fully melted and begins to foam. Allow it to foam and bubble for about a minute before immediately pouring it over the nuts and oats mixture. Mix well.
  7. Fill the square pan with the granola mix. Press very well with a spoon to compact the mix as much as possible
  8. Fold the parchment over the top of the granola and PRESS to fill the corners and flatten. Keep pressing to remove any possible air bubble.
  9. Let the granola bar set up in a cool dry place (kitchen countertop) with a weight on top for at least few hours. overnight is better.
  10. Remove the granola bar from the pan on a cutting board. Remove the parchment paper. Slice small bars, rectangular shape. Size the bars pending your kids’ appetite.
  11. Melt the chocolate in the microwave for 1 minute
  12. Dip the base of each bar in the chocolate and place them on a parchment paper on a flat surface. Drizzle some chocolate on top too, it’s yummier and keeps the granola bars together
  13. Let it cool down and ENJOY!
  14. Store in an air tight container in the refrigerator for up to 1 month.

Have you tried the new Dolcedi sweetener yet? What are your favorite ways to bake with it? Let us know! 

Alex Beane

Alex is a freelance writer who holds a BA in Professional and Creative Writing. She has a strong interest in veganism, holistic health, and emotional and physical wellbeing. When she isn’t reading and writing about health and wellness, Alex is trying new plant based recipes in the kitchen or can be found volunteering with a Minneapolis-based animal rights organization or local rabbit rescue. Find Alex on LinkedIn or view her writing portfolio.