Mocha granola bars

Ingredients

1/2 cup chopped raw almonds

3 heaping tbsps dark roast coffee beans

2 cups gluten-free rolled oats

1½ cups crispy rice cereal (I used puffed amaranth)

1/3 cup chocolate chips

1/3 cup unsweetened shredded coconut

1/4 heaping tsp fine sea salt

3/4 cup brown rice syrup

1/3 cup smooth roasted almond butter

1 tbsp virgin coconut oil

1½ tsps pure vanilla extract

Directions

Preheat oven to 325° F. Line a 13"x9" pan with parchment paper so it hangs over the sides a little creating "handles". (You will lift the chilled mixture out of the pan with these.)

Spread the chopped almonds on a baking sheet and toast in the oven for 6 to 9 minutes, or until lightly golden in some spots. Transfer to a plate and let cool.

Grind the coffee beans in a coffee grinder until a fine powder forms.

In a large bowl, stir together the ground coffee, oats, cereal, chocolate chips, shredded coconut, and salt.

In a small pot, stir together the brown rice syrup, almond butter, and coconut oil until combined. Bring the mixture to a low simmer over low heat, stirring carefully so it doesn't burn, then remove from the heat. Stir in the vanilla.

Add the toasted almonds to the dry ingredients and stir. Immediately pour the brown rice syrup mixture over the dry ingredients and stir until the oats are fully coated in the syrup mixture. Make sure you don't have any dry patches. The chocolate chips will melt during this process to create a uniform chocolate flavor in the bars.

Scoop the mixture into the prepared pan and spread it out evenly with lightly wet hands or a spoon (I find it easier to use my hands). Using a pastry roller or your hands, spread it out evenly and then press it down firmly. The better it's packed down the better the bars will hold together. Using your fingertips, press the mixture in along the edges to create straight edges.

Place the pan in the freezer, uncovered, for 10 to 15 minutes, until the bars are firm enough to slice. With a pizza slicer or sharp knife, slice the block into 16 bars cutting once long ways, then cut each long rectangle in half. Then cut each of those into 4 bars. You can cut the bars in half or thirds for cookie-sized bites.

Inspired by: Oh She Glows