I love cardamom, it adds sophistication to even the most basic things – in this case granola bars. However please use freshly ground cardamom pods, not the powdered stuff. I didn’t add any “sweetener” like maple syrup, stevia or coconut nectar in the bars themselves because of that luscious chocolate drizzle and because I don’t have a big sweet tooth. Instead I opted for the natural sugars found in date and banana. However, the kids (and husband) would frown upon me if I didn’t add a few tablespoons of the sweet stuff so I have put it as optional!
Ingredients
- 1/4 cup of coconut oil + 2 teaspoons
- 10 dates, pitted
- 2 tbsp water
- 4 tbsp coconut nectar/maple syrup (optional)
- 1 ripe banana
- 2 3/4 cup gluten free oatmeal
- 1/2 cup of crushed almonds
- 4 cardamom pods, seeds only, crushed with a mortar and pestle
- 80 gr of dark chocolate
Instructions
- Preheat oven to 350F
- Mix 1/4 cup of the coconut oil, the dates, water, coconut nectar and banana in a mixer until smooth
- Toss the oatmeal, almonds and cardamom in a large bowl
- Stir in the date banana mixture and combine well
- Press the granola mix into an 8×8 inch pan lined with parchment paper
- Bake for 25 minutes or until golden and crispy
- Take out of the oven and let cool for 15 minutes
- Meanwhile melt chocolate with 2 tsps of coconut oil and mix them well until they become a smooth sauce
- Drizzle on the bars
- Wait 10 minutes and cut the bars
