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Crunchy Chocolate Granola Bars | Sprouted & Raw Vegan

A super healthy and delicious crunchy chocolate granola bar.
Prep Time10 mins
Cook Time15 hrs
Author: Amanda Nicole Smith


  • 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.