Almond Chocolate And Pretzel Granola Bars Recipes

CHOCOLATE ALMOND GRANOLA

Chocolate Almond Granola image

Provided by Food Network

Time 30m

Yield 4 cups

Number Of Ingredients 11

Ingredients

8 pitted dates (125 grams)
1/2 cup boiling water (125 milliliters)
Cooking spray
1/3 cup almond butter (90 grams)
1/4 cup cocoa powder (25 grams)
2 to 4 tablespoons maple syrup (30 to 60 milliliters)
2 tablespoons canola oil or melted coconut oil (30 milliliters)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 cups rolled oats (345 grams)
3/4 cup slivered almonds (100 grams)

Steps:

Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.

ALMOND PRETZEL BARS RECIPE BY TASTY

Almond Pretzel Bars Recipe by Tasty image

Here's what you need: raw almonds, pitted date, pretzel, salt, milk, vanilla extract, greek yogurt

Provided by Mercedes Sandoval

Categories Snacks

Yield 12 bars

Number Of Ingredients 7

Ingredients

2 ½ cups raw almonds
1 ½ cups pitted date
⅓ cup pretzel
1 pinch salt
3 tablespoons milk, or water
1 teaspoon vanilla extract
greek yogurt, for drizzling

Steps:

Line an 8-inch (20 cm) square baking dish with parchment paper.
Add the almonds, dates, pretzels, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
Transfer the mixture to the prepared baking dish and press into an even layer.
Drizzle the top with Greek yogurt, if desired.
Chill for 1 hour.
Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Enjoy!

Nutrition Facts : Calories 165 calories, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 4 grams, Sugar 9 grams

SALTED-CARAMEL PRETZEL, ALMOND AND CACAO BARS RECIPE BY TASTY

Salted-Caramel Pretzel, Almond And Cacao Bars Recipe by Tasty image

Here's what you need: macadamia nut, coconut flakes, agave nectar, coconut oil, almond butter, pink himalayan salt, ground almonds, medjool date, coconut oil, filtered water, vanilla bean paste, pink himalayan salt, coconut oil, organic cacao powder, agave nectar, gluten-free pretzel

Provided by Mercedes Sandoval

Categories Desserts

Yield 12 bars

Number Of Ingredients 16

Ingredients

½ cup macadamia nut
½ cup coconut flakes
3 tablespoons agave nectar
3 tablespoons coconut oil
1 tablespoon almond butter, or peanut butter
1 pinch pink himalayan salt
1 ½ cups ground almonds
2 cups medjool date, pitted
2 tablespoons coconut oil
½ cup filtered water
1 teaspoon vanilla bean paste
¼ teaspoon pink himalayan salt
5 tablespoons coconut oil, melted
4 tablespoons organic cacao powder
2 tablespoons agave nectar
½ cup gluten-free pretzel, or flaked almonds for 100% raw

Steps:

Line a square, loose-bottom 20-cm (8-in) baking tray with parchment paper.
First make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped. Add the ground almonds then pulse until fully incorporated. The mixture should be sticky.
Press the almond mixture into the base of the baking tray, making sure it's an even layer all over.
Pop the tray into the freezer and get on with the caramel layer.
Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
After the 2 hours, remove the tray from the freezer and place the toppings on.
Carefully remove the bars from the tin, then cut it into 12-14 bars. Run your knife under hot water between each cut to make it easier.
Place the bars onto a baking tray and back into the freezer while you make the coating.
Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds. Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 5 grams, Protein 4 grams, Sugar 26 grams

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