OK, watch out because these granola bars are totally addictive.


150g rolled oats

130g cashews, roughly chopped

2 tbsp regular butter, vegan butter or coconut oil

80ml/⅓ cup creamed honey

80ml/⅓ cup hulled tahini

1 tsp vanilla extract

20g rice puffs

80g dried figs, roughly chopped

Generous pinch of flaky sea salt

200g dark chocolate buttons or roughly chopped, 70 per cent cocoa solids

  1. Preheat the oven to 170°C. Line a 25cm x 25cm square cake tin with baking paper making sure it goes all the way up the sides.
  2. Spread the oats and chopped cashews out on a baking tray and place in the oven for about 10 minutes. Set aside to cool.
  3. In a saucepan over low heat, combine the butter/coconut oil, honey, tahini and vanilla and whisk until fully combined.
  4. In a large bowl, combine the cooled oats and chopped cashews with the rice puffs, chopped figs and salt.
  5. Pour the wet ingredients from the saucepan over the ingredients in the bowl and stir to combine.
  6. Spoon the mixture in and press it firmly into the tin. Place in the freezer for at least 1 hour.
  7. Once the mixture in the tin is cold and solid, melt the chocolate over a double boiler.
  8. Turn the granola mixture out of the tin onto a chopping board and spread the melted chocolate over it.
  9. Place in the fridge for 20 minutes or until the chocolate has set.
  10. Take out of the fridge, and use a sharp knife to cut into rectangles, or whatever shape you like.
  11. Store in an airtight container in the fridge for up to one month.