Chocolatey Granola Bar Recipe – Make 12 Bars Yourself

Put the chia seeds together with the flax seeds and the water into a Bowl and mix everything well. This mixture now needs to swell for about 10 minutes — it will later be the binder that holds the bars together. During this time, preheat the oven to 160 °C fan.

Chop the almonds and the cashews into coarse pieces and combine them with the remaining ingredients: hazelnut butter, chocolate drops, agave Syrup and rolled oats. We used dark chocolate drops, milk works just as well. Instead of hazelnut butter you can also use cashew, pecan, almond or peanut butter — that's a matter of taste, just like the nuts themselves.

Mix the swollen seeds into the mixture and distribute it evenly in the bar mold. About 20 g go into each cavity. It's best to fill in the mixture with a small spoon and press it down firmly each time — poorly pressed bars break when you unmold them.

Alternatively, you can use the smaller Financier Silicone mat. The advantage: you fill it up to the rim and can thereby press the mixture flat more easily — this works particularly well with a metal horn.

Bake the bars in the oven preheated to 160 °C fan for about 15 minutes. Before unmolding, you must let them cool completely — while warm they are still soft and fall apart.

Fill tempered couverture into a cornet and drizzle it over the bars. While the chocolate is still wet, you can sprinkle decorations directly on top: Cocoa nibs, freeze-dried raspberries, caramelised hazelnuts.

You can dip the bars halfway or completely into the couverture and then "draw" a pattern onto the bar with a dipping fork.

Put a little tempered couverture into the Silicone mold, press the bar in and place the mold in the fridge for about 10 minutes. As soon as you unmould, the bars will have a smooth, glossy chocolate surface. You can also use several types of couverture and make two-tone bars — just give it a try.