Chocolate granola bars with banana & date caramel

Ingredients

FOR THE GRANOLA BARS
• 150g oats
• 50g buckwheat
• One handful of pecan nuts
• One handful of raw cacao nibs
• 5tbsp coconut oil
• 4tbsp peanut butter
• 3tbsp raw cacao powder
FOR THE BANANA & DATE CARAMEL
• 10 dates
• 2 ripe bananas
• 2 tbsp coconut flour
• 1,5 tsp vanilla
FOR THE CACAO COVER
• 5tbsp coconut oil
• 3tbsp raw cacao powder

Instructions

1. 1. Prepare the cacao granola bars: in a salad bowl, mix the oats, the buckwheat, the shredded pecan nuts and the raw cacao nibs together. In a small pan, heat on a low fire the coconut oil with the peanut butter and the raw cacao powder, while stirring regularly. Once the mixture is liquid and homogeneous, turn off the fire and pour the whole in a salad bow. Stir well the whole in order to coat all the dry ingredients.
2. 2. Preheat the oven at 200C. Cover a rectangular tart mould – for instance – with some baking paper, then pour homogeneously the mixture on it. Press well with the back of a spoon and put in the oven for about 15-20 minutes. Take off from the oven once the granola base seems bakes, then let cool down.
3. 3. Prepare the banana & date caramel: put the dates, the sliced bananas & the vanilla in a blender bowl. Mix the whole until getting a homogeneous dough. Add the coconut flour and stir with a fork to make the caramel mixture thicker, then pour it on the granola base. Put the whole in the freezer for a few minutes.
4. 4. Prepare the chocolate ganache: in a small pan on a low fire, heat the coconut oil with the raw cacao powder while stirring. Once the sauce gets homogeneous, turn off the fire and let cool down a few minutes in order to let the sauce getting thicker. Take the granola – caramel base from the fridge, then coat it with the liquid chocolate ganache.
5. 5. Put in the fridge for 15 minutes. Once the ganache is solid, take a well- knife and cut delicately the block in bars or squares, as you wish. The bars can be stored in the fridge for 3-4 days.