Maca & Dark Chocolate Granola Bars

Maca & Dark Chocolate Granola Bars

Maca & Dark Chocolate Granola Bars


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  • 2 1/2 Cups Rolled Oats, Bob's Red Mill
  • 1 Cup Almonds, Ripe
  • 1/2 Cup Maple Syrup Glass, Shady
  • 1 1/2 tbsp Maca Powder, Ripe
  • 1/2 tsp Sea Salt, Maldon
  • 1/2 Cup chopped Single Origin Chocolate Bar Papua New Guinea 72%, Mirzam
  • 1/2 Cup Sunflower seeds
  • 3/4 Cup Cashew Butter
  • 2 Tbsp Vanilla Extract


  1. Toast the oats in a large pan over medium heat until slightly golden, about 7-10 minutes, stirring frequently. Transfer to a large bowl.
  2. Add the chopped almonds and sunflower seeds to the same skillet and repeat the toasting process. Toast for 6-8 minutes, until the nuts are slightly golden and fragrant, stirring frequently.
  3. Transfer the toasted almonds and sunflower seeds to the bowl of oats and let cool.
  4. Line an 8-inch square pan with parchment paper, leaving some strips hanging on each side.
  5. In a medium bowl, combine the cashew butter, maple syrup, vanilla, maca powder and sea salt. Whisk to combine. If your nut butter seems to thick, add a tiny bit of water to make it more manageable. The mixture should still be quite thick and sticky.
  6. Pour the maca caramel mixture into the bowl of dry ingredients and mix well with a wooden spoon to combine. Then incorporate the chopped chocolate.
  7. Pour the granola mixture into the prepared pan and press down evenly with your hands, until very compact.
  8. Place in the refrigerator to set for at least 1 hour. Once set, pull the edges of the parchment paper to remove the bars from the pan. Cut into 16-20 squares or rectangles. Store bars in an airtight container for up to 5 days.


16 Bars people

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