created by: Almond Board of California
servings Four, 5 1/2 ounce portions
1 1/2 cups whole natural almonds, roasted
2 cups thick rolled oats, toasted
1 1/2 Tbsp. whole fennel seed, toasted and ground
1 1/2 Tbsp. whole chia seed, toasted and ground
1/4 cup whole flax seed, toasted
3/4 cup dried cherries
3/4 cup brown rice syrup
1 1/2 tsp. kosher salt
1/2 cup roasted almond butter
1/2 cup dark chocolate
1 Tbsp. flaky sea salt
In a medium sized bowl, combine almonds, oats, fennel seed, chia seed, flax seed and dried cherries.
In a medium, heavy bottomed saucepan over medium high heat, bring the brown rice syrup to a boil. Brush sides with water to prevent crystallization of syrup. Cook syrup to 235 to 240 degrees Fahrenheit. Reduce heat to low, add the almond butter and stir until melted. Add the almond, oat and spice mixture to the almond butter and rice syrup and stir until the syrup has coated the dry mixture.
Line a 9x13 inch sheet pan with parchment paper and brush with almond oil. Turn mixture out onto sheet pan and spread out evenly with your hands (it helps to wear gloves dipped in water to prevent sticking). Allow to cool and cut into bars 1 ¼ inch by 4 ¼ inch.
Meanwhile, line another sheet pan with parchment and sprinkle with flaky sea salt. In a double boiler or a metal bowl placed over a pan of boiling water, melt the chocolate. Remove bowl from heat and stir; cool slightly. Dip the bottom of the granola bars in the melted chocolate and place chocolate side down on sheet pan. Repeat with remaining bars and refrigerate for at least one hour.
Store in an airtight container at room temperature until ready to use.