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.
Crunchy Chocolate Granola Bars | Sprouted & Raw Vegan
- 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.
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.