Chocolate Tahini Granola Bark

I have become a really inconsistent recipe poster on this platform. I didn’t even realize it until I started a habit tracker for March, and while I seem to be able to nail my goal of completing a crossword puzzle everyday with relative ease, I noticed it had been a good three weeks since my last instagram post. Sadly, the only other categories that’s are neglected as “post on Instagram” are “eat mindfully” and “don’t spend money”. Hey, I’m only human.
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Anyway, from here on out know this: I may not be a one woman food content farm...but when I drop a recipe here, trust me when I say it’s gonna be lights out.
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All I’ll say about this tahini granola is that it’s decadent and addictive but not cloyingly sweet and gives you crunchy clumps like all good granola does and it’s creating a real fucking issue for my “eating mindfully” March habit tracker. But hey: a girl’s gotta live.
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Recipe in my link in profile and video recap in my reels. Tag me if you make it and good luck not eating half of it before you transfer it to your Tupperware.

Yield: enough for me to gorge myself for at least 5 days

Author: The Balaboosta Chef

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Chocolate Tahini Granola

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

Dry:

• 1 ¾ cups old fashioned oats
• ¾ cup sliced raw almonds
• ⅔ cup golden flax meal
• ⅓ cup raw cashew pieces
• ⅓ cup raw pecans halves
• ⅓ cup raw pepitas
• ⅓ cup blanched almond flour
• ⅓ cup chia seed
• ⅓ cup dried cranberries (or raisins)

Wet:

• ½ cup drippy, liquidy tahini
• ¼ cup honey
• ¼ cup real maple syrup
• 3 tablespoons coconut oil or canola oil
• 1 tablespoon vanilla extract
• 1 ¼ teaspoon kosher salt
• ¾ teaspoon cinnamon
• ½ teaspoon cardamom

Add ins:

• ½ cup toasted coconut (if you can’t buy it already toasted, you can lightly toast it to golden brown in a pan on the stove)
• ⅔ cup Enjoy Life Dark Chocolate chunks

Instructions

1. Preheat the oven to 300°F. Line a rimmed baking sheet with a silpat mat or parchment paper.

Dry:

1. Toss nuts and seeds together in a large bowl and set aside. Resist the urge to do heaping measurements or your granola will be too dry. 

Wet:

1. Whisk tahini, honey, maple syrup, coconut oil (or canola oil), vanilla, salt, cinnamon and cardamom in a small saucepan until combined. Turn the burner up to medium-low and heat for about 2 - 3 minutes, until just warmed through, but NOT bubbling or boiling.
2. Pour tahini syrup over the nuts and seed mixture and toss with a spatula until evenly coated. Scrape onto a prepared sheet in an even layer. Bake granola, for 25 minutes. Tossing and rotating the sheet from front to back halfway through, until golden brown. Bake for another 10 minutes and remove.

Add ins:

1. Let cool for only 5 minutes on the baking sheet and top with chocolate. Press chunks gently onto the granola so the bottoms of melt slightly. This is going to "glue" the chocolate onto each piece of granola bark. Top with coconut. Let cool on the baking sheet for at least an hour so the chocolate rehardens before breaking into large chunks and storing. 

Equipment:

• Large bowl
• Small saucepan
• Large sheet tray lined with silpat or parchment

Did you make this recipe?

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