Hearty, fiber-rich and incredibly delicious Brownie Granola Bars. A cross between your favorite fudgy dessert and a nutty bar. Made with wholesome ingredients, but so rich, chewy and chocolatey. The perfect quick breakfast or on-the-go snack.
Place pecans and pumpkin seeds in a food processor and pulse to roughly chop. I like everything in a similar size. Transfer the mixture to a big bowl. Don't wash the food processor, you'll use it again.
Add buckwheat groats, oats, hemp seeds to the bowl with the pecan/pumpkin seed mixture. Set aside.
Place dates, coffee, tahini, cacao powder, coconut nectar (or maple syrup) and vanilla extract in the food processor and blend until smooth and creamy. You will need to stop a few times to scrape down the sides. Be patient, it will be worth it.
Add the date mixture to the big bowl with the other ingredients. Mix well to coat.
Transfer the mixture to a parchment-lined baking pan (size 9x9 inch/23x23 cm). Press the mixture down using the bottom of a measuring cup; press into an even layer.
Bake for 25-30 minutes, until your kitchen smells divine and the edges are starting to brown.
Remove from the oven and let it cool. Then lift out of the pan and cut into 12 bars.
Store in an air-tight container for up to five days or in the freezer for up to a month.
Enjoy!
Notes
*Coffee gives it a beautiful depth of flavor, but if you don’t consume caffeine, you can use water instead.