Power 41 Granola Bar
Elevate your snack game with the Power 41 Granola Bar, a perfect fusion of energy and indulgence. Far from your average store-bought snack, this recipe binds a robust mix of roasted pistachios, cashews, and tart dried fruits with a luxurious, homemade caramel and coconut oil blend. The bars are finished with a dip in Callebaut Power 41, adding an intense cocoa richness that perfectly balances the crunch of the toasted seeds. It is the ultimate fuel for a busy day.
- Level:
-
- Makes:
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25 Granola Bars of 50 grams
NUTS AND KERNELS 1
Ingredients: NUTS AND KERNELS 1
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4.9 ozpumpkin seeds
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3.5 ozPistachio kernels
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4.4 ozcashew nuts
Preparation: NUTS AND KERNELS 1
Chop pumpkin seeds, pistachio kernels, cashew nuts and almonds.
NUTS AND KERNELS 2
Ingredients: NUTS AND KERNELS 2
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4.2 ozalmonds
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3.5 ozOats
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4.6 ozBlack Sesame seeds
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1.8 ozdesiccated coconut
Preparation: NUTS AND KERNELS 2
Roast the nuts and kernels, oats, sesame seeds and desiccated coconut in the oven at 165°C for 12 minutes.
DRIED FRUIT
Ingredients: DRIED FRUIT
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6.5 ozdried apricots
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4.2 ozSundried cranberries
Preparation: DRIED FRUIT
Cut the dried apricots into small dices.
HOMEMADE CARAMEL
Ingredients: HOMEMADE CARAMEL
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2.8 ozsugar
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2.1 ozglucose
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3.5 ozcream
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3.5 ozcoconut oil
Preparation: HOMEMADE CARAMEL
Mix sugar, glucose and cream in a pan and bring to a boil to 115°C. Cool the caramel to 45°C.
Melt the coconut oil and mix it with the 45°C hot caramel using a stick mixer. Mix until an even consistency.
PREPARATION
When coconut oil and caramel is mixed to an even consistency, add the dried fruit and mix well. Then add the roasted nuts and kernels and mix well.
Pour the granola mixture into a mould. Let the granola set for approx. 4 hours, before cutting into bars and dipping in tempered Callebaut Finest Belgium Power 41 milk chocolate 841.
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