Happy Friday, lovelies! I’m flippin’ blown away by the “like”s, links, shares, retweets, and overall enthusiasm that Tuesday’s announcement about my book, Practically Raw: Flexible Raw Recipes Anyone Can Make, has already received. Thank you all for being so amazing. ♥
Remember, if you get a chance, to go to the book’s Amazon page and “like” it (you can find the “like” button under my name, beneath the title). In addition, you can “like” a couple new Facebook fan pages I just set up: the Practically Raw fan page and the Amber Shea Crawley fan page. Many thanks!
The recipe I have for you today is not raw, but it’s one of the most ridiculously awesome things to come out of my kitchen in quite awhile—and that’s saying something.
I made homemade (baked) granola earlier this week, using Hannah’s stupendous recipe for Maple Coconut Tahini Granola, or The Best Granola Yet (she’s not kidding!). Of course, I messed with the ingredients a little bit—I left out the sesame seeds, I used golden syrup instead of maple syrup since I had an open container, I used Sucanat in place of brown sugar, and I left out the cranberries and raisins. Nonetheless, Hannah deserves full credit for the outrageously tasty granola that resulted!
There was just one problem: Matt’s not much of a granola person, and I couldn’t be trusted around 6+ cups of the stuff. (I’ll eat it by the handful and quickly lose track of how much I’m inhaling!) So what’s a girl to do? Make homemade granola bars, baby. I totally winged it, and yet they came out to be the chewiest, yummiest, most melt-in-your-mouth, BEST granola bars I’ve ever had. Not bluffing. Trust me, and try these ASAP.
*Nutritional stats will vary depending on the type of granola used.
- 3/4 cup peanut butter (or another nut butter)
- 2 tablespoons tahini (or additional nut butter)
- 1/2 cup brown rice syrup
- 1/4 cup agave or coconut nectar (or maple syrup)
- Big pinch of sea salt
- 1 teaspoon vanilla extract
- 5 to 6 cups homemade or storebought granola
- Combine the peanut butter, tahini, brown rice syrup, agave/coconut nectar, and salt in a small saucepan on the stove over low heat. Stir constantly until the mixture is melty and combined. Remove from the heat and stir in the vanilla.
- Place the granola in a large bowl and pour the syrupy mixture over it. Mix thoroughly with a wooden spoon (and/or your hands) until fully combined. (If the mixture seems too dry, you can add another tablespoon or two of agave or coconut nectar.)
- Press the mixture firmly and evenly into a greased 9-inch square baking pan. Refrigerate until set, at least 2 to 3 hours, then slice into bars and enjoy. Store in the fridge.
Holy moly, these are freaking amazing.
To be honest, they’re more reminiscent of candy bars than regular granola bars.
A little gooey, a lotta chewy, sorta sticky, and all kinds of delicious. Try ‘em and see!
Have a great weekend, everyone!