Almond Flaxseed Yogurt “Granola” Bars

Yogurt coating adapted from HalfBakedHarvest


Makes 12 bars

“Granola” Bars

3 tablespoons extra virgin coconut oil

2 cups / 7.8 oz / 220 gr almond meal (I used Bob’s Red Mill)

½ cup / 3.2 oz / 90 gr flaxseeds

1 cup almonds

¼ teaspoon fine grain sea salt

⅓ cup / 4 oz / 113 gr raw organic honey

2 tablespoon raw coconut palm sugar (I used Madhava)

1 teaspoon vanilla extract

½ cup / 2.25 oz / 64 gr +70% dark chocolate chips (I used Scharffen Berger)

Yogurt coating

1 tablespoon water

1 teaspoon vanilla extract

½ teaspoon gelatin (I used Great Lakes)

¼ cup plain Greek yogurt

1 tablespoon honey

Pinch salt

1 ½ cup raw coconut palm sugar (I used Madhava)

1 tablespoon arrowroot powder


Granola Bars

Preheat oven to 300°F (150°C) and place a rack in the middle.  Line a 9x9-inch baking pan with parchment paper and set aside.

Melt coconut oil in a medium saucepan over medium-low heat. Add almond meal and toast, stirring constantly, for about 5 minutes until lightly darkened (being careful of not letting it burn).

Remove from the heat and transfer to a large bowl. Add flax seeds, almonds and salt and stir to combine. Set aside.

Combine honey, coconut sugar and vanilla extract in the pan in which you toasted the almond meal. Bring to a boil over medium heat, reduce to a simmer and cook for 4 to 5 minutes, stirring constantly.

Pour over the almond meal mixture and stir until it is evenly distributed over the mixture.

Allow to cool for a couple of minutes, then stir in chocolate chips (the chocolate chips will partially melt and act as a binding agent.)

Scrape mixture into the pan and spread evenly.

Place in the oven and bake for 20 minutes (do not allow to brown).

Remove from the oven and allow to cool completely before cutting into bars.

Yogurt coating

To make the yogurt coating, place the coconut sugar and arrowroot into a food processor (or blender) and powder the sugar starting on low speed and gradually work your way up to the highest speed. It will take a few minutes to powder the sugar. You can start and stop the machine if you need to. Just don't open the lid or you will have powdered sugar floating everywhere in the air. Keep blending the sugar until it is all powdered and light brown in color. Keep the lid on for a few minutes to let it settle to the bottom. Set aside.
In a small dish combine water and vanilla. Spread the gelatin over top and whisk with a fork until the gelatin is evenly distributed in the liquid. Set aside for at least 5 minutes. It will set into a thick paste.
In another bowl whisk Greek yogurt, honey and salt. Microwave on high in 5 seconds bursts, stirring between each burst, until the yogurt is liquidy and warm to the touch. Don’t let it start to boil or it will curdle.
Whisk gelatin mixture into yogurt mixture until completely dissolved. Scrape the yogurt mixture into a small mixing bowl. Pour the coconut powdered sugar on top. Whisk gently until the yogurt and powdered sugar combine into a thick, but pourable, frosting.
Line a baking sheet with parchment paper. Working with one bar at a time, dip the bottom of the bar into the yogurt and allow any excess to drip off. Flip the bars over so the yogurt coated side faces up and place on the prepared baking sheet. Repeat with the remaining bars.
Let the bars sit, uncovered, until dry to the touch, for at least 4 hours.
Cover the remaining yogurt coating with plastic wrap until ready to use again.
Once the bars are completely dry, flip them over so the yogurt coated side is now facing down.
Take the remaining yogurt  and with a wooden spoon drizzle the remaining coating over the bars and allow the bars to sit at least two hours or overnight.
Once the bars are completely dry, store in an airtight container at room temperature.