Tart Cherry Chocolate Hemp-Oat Bar

Makes about 16 bars; or less if you want bigger portions | Prep Time: 15 minutes | Cook Time: 12 minutes

Tart cherry and chocolate is always a dream team. This can be eaten on the go or for a an afternoon pick me up. And it’s made from a ton of staple pantry items you may already have on hand.

Ingredients

For the bars:

1 cup (235 ml) smooth, unsalted almond butter (preferably at room temperature, stirred if separated)
1/2 cup (120 ml) maple syrup
2 tsp (10 ml) vanilla extract
1/4 tsp fine sea salt
2 1/2 cups (225 g) GF old-fashioned rolled oats
1/2 cup (55 g) unblanched sliced almonds
1/2 cup ( 70 g) dried tart cherries (or cranberries)
1/4 cup (30 g) hulled hempseed
1/4 cup ( 30 g) cacao nibs

For the topping:

1 tablespoon (15ml) extra virgin coconut oil
3/4 cup (130g) chopped bittersweet chocolate (I like 72-80%)
Flaky salt, like maldon, cacao nibs and hempseed, for sprinkling

Chef Tips

Feel free to use any nut butter you enjoy.

Preparation

Step 1 (for the bars)

Preheat oven to 350F.

In a large bowl, whisk together the almond butter, maple syrup, vanilla and salt until smooth. You can also does this in a stand mixer with a paddle attachment.

Step 2

Place the oats and almonds on separate baking trays and toast until golden and fragrant; 8-12 minutes. Pour the toasted oats and almonds into the almond mixture. Then add in the dried cherries, hempseed and cacao nibs. Use a spatula to fold the mixture until well combined. Let sit until cool enough to handle; about 5 minutes.

Step 3

Line an 8-inch square pan with a piece of parchment paper, leaving an overhang on each side to use as handles. Scrape in the oat mixture and use damp hands to pack the mixture firmly into an even layer.

Step 4 (for the topping)

To make the topping, place the coconut oil and chocolate in a small saucepan and set over the lowest possible heat, stirring constantly with a heatproof spatula until the chocolate is melted and smooth. Pour the melted chocolate over the oat mixture and tilt the pan gently to coat it in an even layer. Sprinkle the top with a few small pinches of maldon and serval large pinches of cacao nibs and hempseed. Chill the bars in the refrigerator until firm; atleast two hours.

Step 5

Loosen the edges of the bar with a small knife and use the handles of the parchment to lift up the mixture out of the pan and onto a cutting board. Use a large, sharp chef’s knife or serrated knife to cut into however many squares you would like.

Best eaten the day of but will hold in the fridge for about a week.