Healthy snack recipe for Granola Choc-Nut Super Bars – all of the dark chocolatey richness without any of the guilt

300g (2 cups) vegan granola, or other preferred type
60g (1/2 cup) sunflower seeds, toasted
70g (1/2 cup) pumpkin seeds, toasted
50g (1/2 cup) pecan nuts, toasted
30ml (3 tbls) cocoa powder
1 teaspoon ground cinnamon
pinch of sea salt flakes
180g (12 large) Medjool dates, pitted
15ml (1 tbls) maple syrup
60ml (4 tbls) Lemcke coconut oil, melted
30ml (2 tbls) hot water
5ml (1 tsp) vanilla extract
100g dark chocolate (70%), melted
45g (1/3 cup) almonds slithers, toasted
½ cup dried cranberries

How to
Line a 25cm square baking tin with parchment paper. Extend the paper on opposite ends by 4cm to create ‘handles’ which makes lifting the chocolate slab out, easier.

Place the granola, sunflower seeds, pumpkin seeds, pecan nuts, cocoa, cinnamon and salt in a processor. Blitz until to a coarse breadcrumb texture. Tip the granola into a mixing bowl.

Add the dates to the processor and blend until broken down and sticky. Add the maple syrup, coconut oil, hot water, vanilla and melted chocolate. Pulse once more to combine.

Add the chocolate mixture to the granola, along with the almonds and cranberries. Mix thoroughly until the granola is evenly coated.

Tip the mixture into the tin and press down firmly to compact. Chill for at least 2 hours.

Loosen the sides with a smooth-bladed knife and transfer the slab to a wooden board.

Slice into bars. Store the Granola choc-nut bars in the fridge in an airtight container.


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Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email