Hazelnut-Cacao Granola Bars with Dried Figs
- 3/4 cups hazelnuts
- 2 cups old-fashioned rolled oats (gluten-free, if needed)
- 1/2 cups figs, roughly chopped
- 1/2 cup pepitas
- 1/4 cup Healthworks Cacao Nibs
- 1/2 cup brown rice syrup
- 1 1/2 tablespoons almond butter
- 1 1/2 teaspoons Healthworks Cacao Powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Notes: If your bars are a little looser than you'd like, you can also refrigerate them for a firmer texture. If you'd like a bigger chocolate flavor, try increasing the cocoa powder to 1 tablespoon.
- Heat the oven to 325°F.
- Spread the hazelnuts on a baking sheet and toast until lightly golden and fragrant, about 10 minutes.
- Transfer the nuts to a cutting board and roughly chop.
- Line an 8x8 baking dish with parchment, letting the excess hang over the edge. Coat lightly with cooking spray.
- In a large bowl, combine the chopped hazelnuts, oats, chopped figs, pepitas, and cacao nibs. Toss with your hands, making sure to break apart any clumps of figs.
- Warm the brown rice syrup in the microwave for 30 seconds or in a small saucepan over low heat.
- When it's loose and runny, stir in the almond butter, cocoa powder, vanilla extract, cinnamon, and salt. Pour the rice syrup mix over the oat mix and stir until the dry ingredients are evenly coated.
- Scrape the granola mixture into the baking dish. Spray the back of a spatula with cooking spray and use it to press the granola mix firmly into the pan.
- Bake for 25 to 30 minutes, until the bars are lightly browned around the edges. (Bake less time for firm but chewy bars and longer for crispier bars.)
- While the bars are still warm from the oven, press them again with the back of an oiled spatula. Allow to cool completely before slicing or eating.
- Slice the cooled bars in the pan and use the flaps of the parchment to lift them from the pan. Wrap bars individually and store in an airtight container for up to two weeks.
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