NO-BAKE GRANOLA BARS WITH CAROB DRIZZLE

No-Bake Granola Bars with Carob Drizzle image

Provided by Valerie Bertinelli

Time 3h10m

Yield 24 granola bars

Number Of Ingredients 14

Ingredients

8 ounces pitted dates
Cooking spray
3 cups rolled oats
3 cups puffed rice cereal
1 1/2 cups roughly chopped almonds (about 8 ounces)
1 1/2 cups mini carob chips (see Cook's Note)
1 1/2 cups roughly chopped dried cherries (about 8 ounces)
1 1/2 cups roasted, unsalted sunflower seeds
1/2 cup toasted flaked coconut
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
3 cups creamy almond butter (about 32 ounces)
1 tablespoon coconut oil

Steps:

Place the dates in a medium bowl, cover with 2 cups hot water and soak for 30 minutes, until softened.
Line a 9-by-13-by-2-inch pan with foil, leaving a 2-inch overhang on at least two sides. Lightly spray the foil with cooking spray.
In a large bowl, combine the oats, puffed rice cereal, almonds, 1 cup of the carob chips, dried cherries, sunflower seeds and flaked coconut. Mix until evenly combined.
Add the softened dates and their soaking water to a blender along with the cinnamon, vanilla and salt. Blend on high speed until completely smooth, 1 minute.
In a separate bowl, mix together the almond butter and 1 1/2 cups of the date syrup. (Refrigerate the extra date syrup for another use; see Cook's Note.) Add the almond butter mixture to the bowl with the oats and mix together with a rubber spatula or clean hands until evenly combined. When you squeeze the granola in your hands, it should hold together like a wet dough.
Firmly pack the granola into the prepared pan. Flatten the top by lightly spraying the bottom of a 1-cup metal measuring cup and pressing down on the granola to compact it as much as possible. There should be about 3/4 inch between the granola and the rim of the pan. Cover with foil and freeze for 2 hours.
When the granola has set, remove the foil. Melt the remaining 1/2 cup carob chips with the coconut oil in the microwave. Immediately drizzle the melted carob over the granola. Let set at room temperature or, for faster results, freeze for 5 minutes.
Once the carob has set, use the foil overhang to lift the granola from the pan. Cut the granola into 24 bars by cutting it into 3 strips on the 9-inch side (every 3 inches) and 8 strips on the 13-inch side (about every 1 1/2 inches).
Serve immediately or wrap the bars individually in plastic wrap and store in the refrigerator for a quick on-the-go snack.