Raspberry and chocolate granola bars

Raspberry and chocolate granola bars

Total: 1 hr | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 255 kcal
, Fat: 19 g
, Carbohydrate: 17 g
, Protein: 4 g

Using this fruity, chocolatey recipe, you can whip up your own healthy vegan granola bars in no time at all! Enjoy as a delicious treat at lunchtime or simply as a snack between meals. This recipe can be made with a variety of nuts to suit your taste, and you can use other seasonal berries instead of raspberries.


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


120 g almond flour
100 g whole-grain rolled oats
60 g coconut palm sugar
50 g flaked almonds
50 g ground hazelnuts
½ tsp sodium bicarbonate
¼ tsp salt
120 g coconut oil, melted
½ dl maple syrup


150 g vegan, dark chocolate, cut into pieces
300 g raspberries
2 tsp Maizena cornflour
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One square springform pan(20 x 20 cm), lined with baking paper

How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the salt. Combine the coconut oil and maple syrup, mix in. Transfer ¾ of the mixture to the prepared tin, press down firmly. Set aside the remainder of the mixture.

To blind bake

Approx. 10 mins. in the centre of an oven preheated to 175°C. Remove, allow to cool slightly.


Spread the chocolate pieces over the base. Mix the raspberries and cornflour, spread on top. Crumble the remainder of the mixture by hand, sprinkle on top.

To bake

Approx. 30 mins. in the centre of the oven. Remove from the oven, allow to cool slightly, cut into 16 bars, leave to cool on a cooling rack.

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