Ingredients
Units
Scale
- 1 cup granola (this is my all-time favorite granola recipe that works so well in this recipe)
- 1/2 cup creamy raw almond butter (unsalted, unsweetened)
- 1/2 tablespoon pure maple syrup
- 1/2 tablespoon coconut flour
- pinch of salt
- 1/4 cup vegan refined sugar-free chocolate, melted
- flaky sea salt for sprinkling overtop
Instructions
- Add granola, almond butter, maple syrup, coconut flour and salt to a mixing bowl and stir well to combine. The mixture should be thick.
- Use a spatula to transfer the granola mixture on to a parchment lined small baking pan or baking sheet that can fit in your freezer. Use the spatula to spread it out into one even layer about 1/2-inch thick.
- Drizzle melted vegan refined sugar-free chocolate overtop.
- Sprinkle the top of the bark with flaky sea salt.
- Place the granola bark in the freezer until it hardens up a bit (about an hour).
- Enjoy straight from the freezer. It will soften up the longer it sits out at room temperature but that is okay if you are not worried about the presentation.
Notes
Any nut or seed butter will work in place of the almond butter but I like the flavor of raw, creamy almond butter the best here.
- Prep Time: 10
- Category: snack/dessert
- Method: Freezer
