1 100 g bar of good quality dark or milk chocolate
DIRECTIONS:
Preheat oven to 350°. Place the oats and almonds on a parchment paper lined baking sheet and bake for 20 minutes, stirring halfway through. Remove from oven and set aside.
Mix together the dates, almond butter, maple syrup and vanilla in a large bowl. The dates should be soft enough to break down into a paste and mix well with everything else. Fold in the puffed brown rice, oats and almonds and continue folding gently until the mixture is evenly combined. Press the mixture in a parchment paper lined 11x7" tray. Press down hard until the mixture is evenly and compactly packed down.
Melt the chocolate in a metal pot over a double steamer then drizzle a spoonful at a time over the granola mixture and refrigerate until set, for around 30-45 minutes.
Once set, lift it out of the pan with the edges of the parchment paper then cut down the middle then cut each half into half until there are 16 evenly sized bars.
Store in an airtight container, they will be fine at room temperature for up to a couple weeks or in the fridge for up to a couple months.
Recipe by Love from the Land at https://www.lovefromtheland.com/chocolate-almond-granola-bars/