Servings
32
Prep Time
10 minutes
Ingredients
1 cup Roasted, Unsalted Almonds
½ cup Unsalted Cashews
¼ cup Puffed Millet or Puffed Rice
¼ cup Coarsely Chopped Dried Cherries
¼ teaspoon Salt
3 tablespoons Maple Syrup, Brown Rice Syrup, or Light Corn Syrup
1 tablespoon frozen apple juice concentrate thawed
2 tablespoons Magical Honey
Granola Molds
Non-stick Spatulas
Dry Ingredients
Wet Ingredients
Tools
Directions
Preheat the oven to 325° Fahrenheit.
In a large bowl, stir the wet ingredients together until they are evenly mixed.
Add dry ingredients except salt to the bowl with the syrup mixture. Stir until evenly mixed. Sprinkle salt over the top and then mix.
Using a spatula, pour the entire mixture into two MagicalButter granola molds. Use the spatula or a greased utensil to compress it into a very tightly-packed layer. If you don’t have the MagicalButter mold, you can use a parchment paper-lined 8”x 8” pan.
Bake for 25-35 minutes.
Allow bars to cool in the baking tray for about an hour.
Line a cookie sheet with parchment paper or wax paper.
For the chocolate coating, heat the chocolate and coconut oil in a bowl in the microwave at 15 second intervals until it is liquid. Stir in peppermint extract.
Dip the bottom of each bar into the melted chocolate and place on the cookie sheet.
For the chocolate drizzle - prep a drizzling bag by cutting the corner off of a zip-lock bag.
Heat the chocolate and coconut oil in a bowl in the microwave at 15 second intervals until they are melted. Mix it with a spoon, then spoon it into the bag and drizzle it over each bar in a zigzag pattern.
Place the bars in a freezer for 10-20 minutes. Remove when chocolate has solidified. Store in a cool dark place.