Crunchy, sprouted, and raw vegan chocolate granola bars are irresistible and super easy to make with only 5 ingredients; buckwheat, oats, cacao, dates, and vanilla. They are also gluten-free, nut-free and oil-free; plus they are loaded with beneficial vitamins and minerals.
I make these granola bars almost every week for Dominick and I to take when we’re on the go. Plus I really enjoy sharing them with friends 🙂 They are just too yummy, cheap, easy and healthy!!
Most granola bars on the market are filled with empty calories; with lots of sugar, gluten and preservatives. I found myself eating 2 or 3 at a time and never really feeling satisfied. These buckwheat based granola bars actually fill me up quite nicely and I like the fact that I don’t feel I need another one.
Buckwheat is an inexpensive grain that is perfect to use when you want something crunchy and filling. Buckwheat has a mild flavor that can easily be manipulated with flavors like chocolate and vanilla!
All you have to do is soak and rinse the buckwheat, aka sprout. Real simple, all I do is put them in a big glass bowl at nighttime, fill the bowl with water about an inch over the grain, throw them in a strainer and rinse the next morning. I just leave them in the strainer and put the strainer over the soak bowl. The next night they should have little tails, so I give them one more rinse, mix them together with the 4 other ingredients, spread it out 1 inch thick, and pop them in the dehydrator overnight.
I use a dehydrator at 115 degrees for about 15-24 hours, flipping once in between and cutting them into bars on the flip. You could also use an oven at the lowest temperature while leaving the door cracked open for about 8 hours. If you have a convection oven definitely use the convection.
Normally I make these around 5pm, so I can flip em’ and cut em’ before I go to bed, and then check on them in the morning.
Update: These granola bars take less time to dehydrate in the winter when the air is dry, they could be done within 4 hours. In which case I flip them after about an hour and continue to dehydrate for only 3 hours afterwards. However you really can’t over dehydrate them, they are meant to be crunchy.
That’s it, just store them in an airtight container or bag and keep them in a cool dark place. They will last up to 2 weeks.
- 1.5 cups buckwheat
- 1 cup rolled oats
- 1 cup dates + 1/4 cup water = date paste
- 1/2 cup cacao
- 1/2 tsp vanilla
- 1/4 tsp sea salt
- Soak buckwheat in a large bowl for 6-8 hours.
- Pour the buckwheat into a strainer, rinse well and then put the strainer over the bowl.
- Let sit in the strainer for another 6-8 hours and rinse again.
- Continue to rinse every 6-8 hours until you see little tails start to grow. Once you see the little tails, they are ready to be used.
- Mix together dates and water in a blender until smooth.
- Pour all the ingredients into a large bowl and mix it all together.
- Spread onto a dehydrator sheet or a baking pan. I would use a piece of parchment paper underneath.
- Dehydrate at 115 degrees for about 15-24 hours, after about 3 hours you should be able to flip and cut into bars. It would be best to flip onto a porous surface, like the actual dehydrator tray or a baking rack to ensure complete dryness.
- These granola bars take less time to dehydrate in the winter when the air is dry, they could be done within 4 hours. In which case I flip them after about an hour and continue to dehydrate for only 3 hours afterwards.
- Store in an airtight container or plastic bag in a cool dark place.
- Don't let the buckwheat spout too long, the longer the tails the more it will taste like grass.
- If little tails have sprouted but you don't have time to make them, you can store the buckwheat in the refrigerator for up to 2 days. I just put the bowl and strainer in the refrigerator with a towel covering the top.