Dried fruit and cocoa nib granola bars

Created by

  • Russ Thayer - Callebaut® chef Callebaut® CHOCOLATE ACADEMY™ centre USA
level 1

“To capture the fruity flavours and pulpy feeling of fresh cocoa pulp in a snack size delight, I decided to bring together the vibrant sensation of selected fruit pieces, the crunch of roasted nuts and the comforting combination of cocoa nibs and Callebaut® dark chocolate. Consumers will literally be eating out of the palm of your hand.”

Recipe components

Callebaut® ingredients

Dried fruit and cocoa nib granola bars

IngredientsPreparation
  • 500g
    prepared granola
  • 113g
    whole skinned roasted almonds
  • 113g
    roasted whole pistachios
  • 57g
    roasted cashew pieces
  • 25g
    freeze-dried pineapple pieces
  • 31g
    freeze-dried banana pieces
  • 25g
    freeze-dried passion fruit pieces
  • 38g
    freeze-dried raspberry pieces
  • 25g
    freeze-dried strawberry pieces

Mix.

  • 113g
    butter
  • 227g
    marshmallows

Melt.
Pour over previous mixture.

Pour into a Flexipan® mould of 10 cm tall. Bake at 160°C for 7 minutes.
Remove from oven and leave to cool. Cut into bars.

Enrobe with the chocolate.