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Raspberry and chocolate granola bars
20 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 255
  • Fat about 19g
  • Carbohydrates about 17g
  • Protein about 4g
This is needed
This is needed for 16 pieces
  • 120 g almond flour
  • 100 g whole-grain rolled oats
  • 50 g flaked almonds
  • 60 g coconut palm sugar
  • 50 g ground hazelnuts
  • 0.5 tsp sodium bicarbonate
  • 0.25 tsp salt
  • 120 g coconut oil, melted
  • 0.5 dl maple syrup
  • 2 tsp Maizena cornflour
  • 150 g vegan, dark chocolate, cut into pieces
  • 300 g raspberries
  • One square springform pan(20 x 20 cm), lined with baking paper
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And that's how it's done
And that's how it's done
In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the coconut oil and maple syrup, mix in. Transfer ¾ of the mixture to the prepared tin, press down firmly. Set aside the remainder of the mixture.
To blind bake
Approx. 10 mins. in the centre of an oven preheated to 175°C. Remove, allow to cool slightly.
Spread the chocolate pieces over the base. Mix the raspberries and cornflour, spread on top. Crumble the remainder of the mixture by hand, sprinkle on top.
To bake
Approx. 30 mins. in the centre of the oven. Remove from the oven, allow to cool slightly, cut into 16 bars, leave to cool on a cooling rack.

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