Rosemary, coconut and chocolate drizzle! Oh my!
Did I mention drizzled chocolate! My husband calls me the chocolate monster and claims I passed my chocolate gene to my son Bennett. Needless to say, we both have a deep LOVE for chocolate!
Lately I have been thinking of making granola bars for Bennett as a little after school snack. He is attending a summer session right now two days a week and he is always starving when I pick him up. I needed something that is easy to grab and is a little pick me up for him. I thought granola bars would be the perfect thing!
These granola bars are the perfect combination of sweet and spicy. I don’t even want to use the word spicy because they are not over powering. They are the perfect amount of warmth!
So, when I bit into one of these I instantly thought of Christmas! Yeah I am one of those people! It’s alright… but seriously maybe it was the color combination of the cranberries, rosemary and coconut. It could have been the sweet and warmth paired together, I am not really sure but these would make a nice homemade Christmas gift. Just sayin! Ok enough Christmas talk in July.
2 1/2 cups of oats
1/2 cup of coconut
1/2 cup of chocolate chips
1/2 cup of roughly chopped almonds
1/4 cup of roughly chopped dried cranberries
2 tbsp of fresh rosemary
1/4 cup of honey
1/4 cup of coconut oil
1/4 cup of brown sugar
1 tsp of vanilla
1/4 tsp of cayenne pepper
Chocolate Drizzle Ingredients:
1 cup of chocolate chips
Preheat oven to 350. Put oats, coconut, almonds and cayenne pepper on a baking sheet an toss together. Toast in the oven for about 5-6 minutes. This will toast the coconut making it a little golden brown and really bring out the flavors of the oats and almonds.
While that is toasting in the oven. In a small pot and medium to high heat mix honey, brown sugar, vanilla and coconut oil bring to a boil and continue stirring for 1 minute. Remove from heat and allow to cool slightly.
In a large bowl pour toasted oats mixture, chopped rosemary, cranberries and combined with honey and coconut oil mixture incorporate with a spoon and allow to cool. Then add your chocolate chips, your chocolate chips will melt if you don’t allow to cool completely.
Once cooled line a baking sheet with wax paper and press mixture into the pan. I started by pressing mixture into a bottom corner of the pan and making sure the bars were level. I then put them in the fridge for an hour to set.
After bars have set gently remove the bars from the pan and cut with a knife to your desired size. Place back on the lined pan and create a double boiler by putting a pot 1/2 full of water and a large metal or glass bowl resting on top of the pan. Add chocolate chips to the bowl and bring water to a simmer. Add coconut oil and stir until chocolate and coconut oil are completely melted.
With a spoon drizzle chocolate over bars and sprinkle with coconut and chopped rosemary. Allow chocolate to set for 30 mins. Indiviudally wrap with plastic wrap and enjoy when desired!
Grow it. Pick it. Cook it. Eat it.