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:: 25 Granola Bars of 50 grams

140 g

pumpkin seeds
100 g

Pistachio kernels
125 g

cashew nuts

Chop pumpkin seeds, pistachio kernels, cashew nuts and almonds.

120 g

almonds
100 g

Oats
130 g

Black Sesame seeds
50 g

desiccated coconut

Roast the nuts and kernels, oats, sesame seeds and desiccated coconut in the oven at 165°C for 12 minutes.

185 g

dried apricots
120 g

Sundried cranberries

Cut the dried apricots into small dices.

80 g

sugar
60 g

glucose
100 g

cream
100 g

coconut oil

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.

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.