Chocolate and granola are a classic pairing, but this granola bark takes it to the next level. A slab of chocolate, spread thickly and topped with a generous layer of crispy, tasty granola makes this decadent chocolate granola bark makes an excellent light dessert, grab-and-go snack, or a quick pick-me-up to satisfy a craving for chocolate and crunch.
Because it’s made with Natureul Tigernut Granola, which is naturally free from lactose, nuts, and gluten, this granola bark is an ideal snack for those with common food allergies or dietary restrictions. The high-quality, non-gmo ingredients make it just as delicious as it is healthy. Plus, this insanely chocolately granola bark only requires four ingredients and no cooking!
Prep time: 10 minutes
Freeze time: 1 hour
Total time: 1 hour 10 minutes
- 1 16 oz package gluten and dairy free chocolate chips (or 2 8oz bars of chocolate, chopped)
- 2 tbsp avocado oil
- 1 ½ cups Natureul Tigernut Granola in the flavor of your choice
- ½ teaspoon flaky salt, optional
- Line a large cookie sheet with parchment paper and set aside.
- In a microwave safe bowl or double boiler, carefully melt the chocolate and avocado oil together.
- Pour the melted chocolate mixture onto the lined sheet pan and use a rubber spatula or the back of a spoon to spread it into a layer ½ inch thick.
- Sprinkle the Tigernut Granola evenly over the surface of the chocolate while it’s still melted. Follow with the flakey salt, if you’re adding it to your granola bark.
- Place the sheet pan in the freezer for 1 hour or until frozen solid.
- Break up the hardened chocolate granola bark into pieces and enjoy.
How to Store Allergy-friendly Granola Bark
This granola bark can be stored in an airtight container at room temperature, in a cool dry place away from direct sunlight, for up to 4 days. You can also refrigerate it, though the crunchy granola may start to soften, for up to 10 days. You can also keep it in the freezer for up to 3 months.
Tips for Making Allergy-friendly Granola Bark
Use the right kind of chocolate. A semi-sweet or dark chocolate works best because it doesn’t melt as easily as a milk chocolate does–plus, milk chocolates typically contain far more sugar. If you do have to use milk chocolate for any reason, you’ll likely have to keep your granola bark stored in the freezer to prevent it from going prematurely soft.
Make sure it’s dairy free, gluten free, and nut free. If you’re making this granola bark truly allergy-friendly, you’ll need to double check that all the ingredients are safe–and you’d be surprised at what is sometimes lurking in your chocolate. Read through the full ingredient list on the package to ensure you don’t accidentally cause a reaction.