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Chocolate, fig, walnut, and hemp granola bars



I have been obsessing over these granola bars! They took a couple tries to perfect, but I think I finally have the formula down. These granola bars are chewy, crisp, toasty, sweet, and uber healthy. They are topped with Manitoba Harvest's Hemp Hearts, one of my favourite super foods, loaded with fibre, protein, and omega-3 fatty acids. If you wanted to pick up a bag for yourself, you can here, on my Peopletail page!


If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!

 

Yields 16 bars

Ready in 40 minutes + time to chill

 

Ingredients


Granola bars

3 cups rolled oats

1/2 cup walnuts, chopped

1 cup brown rice puffs

1/2 cup dried figs, chopped

1/2 cup natural, unsweetened almond butter

1/2 cup coconut oil

1/2 cup pure maple syrup, room temperature

1/2 teaspoon salt

1/2 teaspoon cinnamon


Chocolate coating

2 tablespoons coconut oil, melted

2 tablespoons unsweetened cocoa powder

2 tablespoons pure maple syrup, room temperature


& generous handful of Manitoba Harvest Hemp Hearts for topping


Instructions

  • Preheat oven to 400 F. Evenly spread out the oats and walnuts onto a large a baking sheet, and bake for 15-20 minutes, shaking the pan halfway through bake time. After toasted, add them to a large mixing bowl, with the rice puffs, and figs

  • Melt the coconut oil with the almond butter, and stir in the room temperature maple syrup, salt, and cinnamon. Pour this liquid mixture over the dry ingredients, and thoroughly mix to combine

  • Press the mixture firmly into a paper lined 9x13 baking dish. Refrigerate for four hours to firm

  • Before you take the bars out of the fridge, mix together the ingredients for the chocolate coating. Then, take the bars out of the fridge, and slice into 16 equal portions. Place the bars on a wire rack, with baking paper underneath to catch the chocolate drips. Drizzle with the chocolate topping, and sprinkle with the hemp seeds before the chocolate hardens (it will harden quickly because the bars are cold)

  • Place the chocolate and hemp seed coated bars back into the refrigerator for about 20 minutes to make sure the chocolate is totally hardened, before eating

 

Remember

  • These must be kept in the refrigerator! They contain coconut oil and almond butter, so they can get melty if left at room temperature.

  • Maple syrup must be room temperature. If it's cold, it will shock the warmer ingredients, and the mixture will seize up!

 

Disclosure

  • The product used in this recipe, Manitoba Harvest hemp hearts, was gifted for a collaboration with Peopletail. If you choose to purchase a product on my Peopletail page, I will receive a small commission.

  • Thank you to Peopletail for supporting me! They help me bring recipes to you, so if you like my recipes, consider supporting them, too!

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