Raw Granola Barsback to main
When I get hungry, I am too impatient to prepare anything healthy but end up eating crackers. Therefore I am so happy when I made a batch of these raw granola bars over the weekend to have a breakfast or snack at hand any time. This is my go-to snack when I get home in the late afternoon and need a pick me up, to get through the rest of the day. Alternatively I also love to indulge on one before going to the gym to get some extra energy that I can sweat off after. I usually store them in the freezer so I don’t eat them all at once. Even though the recipe includes a few steps, it is so worth it. The granola bars stay soft and fresh in the freezer for a few weeks if you manage to save some up. I hope you enjoy them as much as I do!
Place the Macadamia nuts, pumpkin seeds and oats on a baking sheet on a tray in the oven and toast them on 175° Celsius for 10-12 min until lightly roasted
Process dates in a food processor until small bites remain
Soak the 2 tbsp chia seeds with 5 tbsp water for 10 min
Mix all the ingredients into a bowl except the agave nectar and tiger nut cream.
Warm agave nectar and tiger nut cream in a saucepan over low temperature until they are melted. Pour the sauce on top of the granola mixture and quickly mix it well with a spoon
Place baking paper into a medium sized baking dish and spread the mixture on it. I prepare the baking dish before starting as you need to move quickly once the hot sauce is on the granola mixture to avoid it getting hard in the bowl. Cover the mixture with a plastic wrap and press down to make it flat and stick together. Chill the granola in the fridge for 30 min and cut it into 10-12 bars. You can keep the bars in the fridge or freezer. I personally love them from the freezer.