You don't have javascript enabled! Please download Google Chrome! CHOC NUT GRANOLA BARS - The Wholehearted Cook


Dani VennPlant Based Vegan, Sweet Treats

They say never look in a woman’s handbag for fear of what you might find!

My bag is a like a black hole, once something goes in it, it may not come out and it certainly is never easy to find. I believe this to be a phenomena of women’s handbags around the world, why is this so? I swear I loose my keys, mobile and packet of Quick-Eze (heartburn issues…) about 20 times per day. Being pregnant and forgetful has made this issue a whole lot worse because instead of loading up my handbag with various papers, dockets and crap that women tend to keep hold of, I am also now carrying snacks with me at all times in case hunger strikes and I melt down to a puddle like the wicked witch of the west.

I have been really scared of being hungry this whole pregnancy, which has just clicked over to six months, as I felt sick in the first trimester even if felt a little bit hungry, so I ate to quell the nausea. Now in my second trimester, I feel faint and dizzy if I get hungry, so I just keep grazing like the round cow I am slowly becoming.

So I load up my handbag with snap lock bags full of fresh fruit, baked bars like this granola recipe, muffins or raw bliss balls to get me through my day. More often than not I fish out a snack when hunger calls, but sometimes my handbag swallows it up and I can not find it until it resembles something that people warn you about finding in women’s handbags! I know why my husband screws up his face in disgust when I ask him to find something in my handbag…

But thankfully this recipe for Choc Nut Granola Bars can put your mind at ease as they keep really well, even in the bottom of your handbag. They are super tasty and loaded with goodness to get you through your day. If some of the ingredients seem too hard to find, you can swap out the buckwheat flakes for oats and activated buckwheat for more nuts or cacao nibs. But if you can get to a good bulk whole foods organic store, you should be able to pick up everything you need there. This recipe is a winner, I hope that you enjoy!


Gluten Free

Prep Time: 20 minutes

Cook Time: 35 minutes, plus cooling


250g buckwheat flakes

½ cup pine nuts

100g flaked almonds

½ cup activated buckwheat

1/3 cup pumpkin seeds

1/3 cup cacao nibs

1/3 cup sultanas

¼ teaspoon ground cinnamon

2 teaspoon salt flakes


250g almond butter

1 cup rice malt syrup or rice syrup

½ cup coconut sugar

2 teaspoons pure vanilla extract

¼ cup water


2 tablespoons cacao powder

2 tablespoons pure maple syrup

2 tablespoons coconut oil


Preheat a fan-forced oven to 180 degrees, line a 20 x 30cm baking tray with baking paper

Place all of the dry ingredients into a large mixing bowl including buckwheat flakes, pine nuts, flaked almonds, activated buckwheat, pumpkin seeds, cacao nibs, sultanas, ground cinnamon and salt flakes. Mix the ingredients well so that they are nice and combined.

Place wet ingredients, including almond butter, rice malt syrup, coconut sugar, vanilla and water into a saucepan over low heat. Heat gently and stir well until mix has softened and come together. Do not heat too much, if the mix is too hot it might start reducing and become too sticky. If this happens, add a little more water so that the mix is looser.

Pour wet ingredients over dry ingredients and using a large spoon, mix well until combined. Mixture should be nice and sticky but you should be able to stir together if not, add a little water.

When combined, pour mixture into prepared baking tray and push down on mix with the back of your spoon or hands to ensure that the mix is even and compacted into the tray.

Place in the oven and bake for 30 minutes, or until golden on top. When golden, remove from the oven and allow to cool before removing the slab from baking tray. When cool, slice granola bars into 5 – 7cm lengths.

To make the chocolate topping, place coconut oil and maple syrup into a small saucepan over low heat, allow ingredients to melt gently and stir well to combine. Remove from heat, add in cacao powder and stir mixture well until smooth. Chocolate should be thick enough to ‘pipe’ onto the granola bars, if not, allow to cool so that it thickens.

To make chocolate squiggles, pour chocolate into snap lock bag and seal it with the air pressed out, cut the tip off one of the corners of the snap lock bag and make squiggles over each bar. Allow chocolate to cool and harden. Store granola bars in an airtight container, they should last a good few weeks or longer if stored in the fridge.


You can swap out the buckwheat flakes for 200g whole oats instead if you cannot source buckwheat and don’t have a problem with gluten

Mix up almond butter with different pure nut butter like macadamia or cashew.

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