Toasted Pecan and Sesame Bar with Alderwood Smoked Salt Chocolate

These granola bars are chewy, nutty, and filled to the brim with nuts and seeds. They are a great supplement to a quick breakfast on the go, easy to pack in a lunch box, and also make a very satisfying afternoon snack. They are delicious on their own, but even more craveable when dipped in our Alderwood Smoked Chocolate.  

Makes 12 bars 

2 teaspoons (10 g) psyllium husk powder 

¼ cup (40 g) chia seeds 

¼ cup (60 g) tahini 

½ cup (160 g) maple syrup 

2 tablespoons (25 g) ghee, melted and slightly cooled 

½ teaspoon fine sea salt 

2 cups (240 g) lightly toasted and chopped pecans 

¼ cup (50 g) sesame seeds 

¼ cup (30 g) oat flour 

1 bar Brooklyn Bonnie Alderwood Smoked Salt Chocolate 

Preheat your oven to 350°F. Line an 8 x 8 baking pan with a parchment sling overlapping on both sides. Brush the bottom and sides of the pan with olive oil or another neutral oil you have on hand.

In a medium mixing bowl, combine the psyllium husk powder, chia seeds, tahini, maple syrup and salt. Set aside to hydrate for 10 minutes. 

Fold in the pecans, sesame seeds and oat flour until thoroughly combined. The mixture should feel thick and sticky. Transfer to the lined baking pan and flatten the mixture as evenly as you can. Bake for 30 minutes, until toasty around the edges. 

Remove from the oven and set aside to cool for 5 minutes. Lift the parchment paper sling to transfer the bars to a cutting board. Carefully cut into 12 bars. Transfer the parchment paper to a baking sheet, and flip the bars over to give the other side a chance to bake. Bake for another 10-12 minutes, until the bars are golden and firm to the touch. 

Remove from the oven and turn the oven off. Place a few squares of chocolate on each bar and place the tray back in the cooling oven for a couple minutes, just long enough for the chocolate to melt. Evenly spread the melted chocolate over the bars with an off-set spatula. Set aside to cool until the chocolate has hardened. 

Store the bars in an airtight container on the counter for up to a week, though they surely won’t last that long…