(makes 6 bars)
3 cups @mylkko granola (we chose chocolate)
6 tablespoons almond butter (or peanut butter)
3 tablespoons coconut oil
1 cup brown rice syrup (or maple syrup but you may need to do only 3/4 cup as maple syrup tends to be sweeter)
1 teaspoon vanilla
Small pinch of salt
1/2 cup coconut oil
1/2 cup brown rice syrup (or maple syrup)
1/2 cup raw cacao powder
1 square brownie baking tin, lined with baking paper
1. Make your caramel – combine your nut butter, coconut oil and sweetener in a saucepan over low heat. Continue mixing it with a wooden spoon until it starts to bubble and combine (about 3 – 5 minutes). Pour it into a mixing bowl.
2. Add your granola, vanilla and salt to the mixing bowl and mix until combined. Press your mixture into a baking tin until it is nice and smooth. Put in the fridge or freezer to set while you make the icing.
3. Prepare your icing – using a whisk mix the cacao powder, coconut oil and brown rice syrup (or maple) until smooth and there are no cacao lumps.
TIP: If you can’t get it to a really smooth consistency feel free to add 1/2 tablespoon coconut milk however, make sure the milk is at room temperature otherwise it will seize the coconut oil and your raw chocolate will become even more lumpy!
4. Assemble – pour your icing mixture over your granola base. Place in the freezer for 2 hours to set. Take out of the freezer once the icing has set and cut into your desired shapes. You may need to let it sit at room temperature for 15 minutes to make it easier to cut.
We hope you love this recipe as much as we do.
Don’t forget to tag us in your recipes @mylkko #mylkko.
Team MYLK + KO