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Raw Vegan Strawberry Coconut Granola Bars

November 22, 2016 By admin 8 Comments

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raw vegan strawberry coconut granola bars blender dehydrator
Drum roll! I give you my raw vegan strawberry coconut granola bars! These are so good, you’ll never miss those store bought granola bars filled with white sugar and bad additives. These are healthy but don’t taste healthy, in a good way! It’s an explosion of strawberry flavor in your mouth. Crunchy, sweet and packed with nutrients from the seed mix. They are a great on the go snack or energy bar, and they keep for a long time. I like having some with me in my handbag and some at home, but between me and my husband, they don’t last very long. I just love seeing that pop of pink. Makes me happy just looking at them! Once you make it, you’ll know what I mean. We can’t even stop ourselves from eating them while they’re drying in the dehydrator! 

This is an adaption of my raw vegan strawberry granola clusters recipe from last week, and there are a few added steps to make the bars, but it’s still pretty simple so let’s get started!

If you own a dehydrator, soak the buckwheat groats and sunflower seed for 12 hours. Rinse well and drain, then dry them in the dehydrator at 115 ℉ (46℃) for about 12-18 hours until completely dry. If I have some extra time, I usually like sprouting the seeds to increase their nutritional value.

Add the buckwheat groats, sunflower seeds, hemp seeds, flax seeds, shredded coconut, and salt into a bowl and mix well.
raw vegan strawberry coconut granola bars
Chop up some strawberries and add it into the bowl. Time to make the strawberry sauce. Blend the strawberries, maple syrup, coconut oil, and vanilla extract in a blender until it becomes a smooth strawberry sauce.

raw vegan strawberry coconut granola bars Pour the sauce over the granola mix and mix them all up until well combined and the strawberry chunks are evenly distributed. 

raw vegan strawberry coconut granola bars Line a dehydrator tray with a mesh sheet, then a silicone sheet. Spread the strawberry granola mixture into a 3/4 inch thick square. Then score the mixture into about 1/2 inch x 3 1/2 – 3 3/4 inch size granola bars. I like using a clear plastic ruler for this part.

raw vegan strawberry coconut granola bars
Sprinkle some chopped strawberries and coconut flakes on the surface. Lightly press them in with your fingers so it will not fall out later on when it’s dry. Dehydrate at 115 ℉ (46℃) for 2 hours until the surface dries.

raw vegan strawberry coconut granola bars
Once the surface is dry, we need to peel off the silicone sheet and separate each bars.

raw vegan strawberry coconut granola bars Place a mesh sheet on top of the granola bars, then place another tray on top of that. Hold the 2 trays together on both sides with both hands, and flip them upside down. Take off the top tray and mesh sheet and carefully peel off the silicone sheet from the granola. Now that the silicone sheet is peeled off, we need to flip it back again. Place a mesh sheet on top of the granola bars, then place another tray on top. Hold the 2 trays together on both sides with both hands, and flip them upside down so that the top surface faces up. Use a spatula and separate each bar then place them on another tray, flipping them so they are bottom side up and can dry.

raw vegan strawberry coconut granola bars Stick the tray into the dehydrator and dry for another 12 hours or so until completely dry. I tell you, when these are drying, they are dangerously good! They are warm and soft and they remind me of strawberry pop tarts. Try not to demolish too many before they are done, but then again, if that’s what you want to do, go for it!

raw vegan strawberry coconut granola bars
Once completely dry, they are ready and so pretty! Don’t they look tasty? They also make a great gift too. Take my word for it, you won’t be disappointed!

raw vegan strawberry coconut granola bars

5.0 from 1 reviews
Raw Vegan Strawberry Coconut Granola Bar
 
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Prep time
20 hours
Cook time
13 hours
Total time
33 hours
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: About 21-24 bars
Ingredients
  • 1½ cups buckwheat groats (or raw oats if you prefer it)
  • ⅓ cup sunflower seeds
  • ⅓ cup hemp seeds
  • ½ cup flax seeds
  • ½ cup coconut flakes plus a little more for the granola bar surface
  • ¼ teaspoon salt
  • ½ cup chopped strawberries plus a little more for the granola bar surface

Strawberry sauce
  • 2½ cups fresh or frozen strawberries (Thaw the strawberries if using frozen)
  • 5 Tablespoons maple syrup
  • 1 Tablespoon melted coconut oil
  • 2 teaspoon non-alcohol vanilla extract
Instructions
  1. Soak the buckwheat groats and sunflower seed for 12 hours. Rinse well and drain, then dry them in the dehydrator at 115 ℉ (46℃) for about 12-18 hours until completely dry.
  2. Add the buckwheat groats, sunflower seeds, hemp seeds, flax seeds, shredded coconut, and salt into a bowl and mix well. Chop up some strawberries and add them into the bowl.
  3. Make the strawberry sauce by blending the strawberries, maple syrup, coconut oil, and vanilla extract in a blender until it becomes smooth.
  4. Pour the sauce over the granola mix and mix until well combined and the strawberry chunks are evenly distributed.
  5. Line a dehydrator tray with a mesh sheet, then a silicone sheet. Spread the strawberry granola mixture into a ¾ inch thick square. Then score the mixture into about ½ inch x 3½ - 3¾ inch size granola bars.
  6. Sprinkle some chopped strawberries and coconut flakes on the surface. Lightly press them in with your fingers so it will not fall out later on when it's dry.
  7. Dehydrate at 115 ℉ (46℃) for 2 hours until the surface dries.
  8. Take out the dehydrator tray with the granola bars out of the dehydrator. Place a mesh sheet on top of the granola bars, then place another tray on top of that. Hold the 2 trays together on both sides with both hands, and flip them upside down. Take off the top tray and mesh sheet and carefully peel off the silicone sheet from the granola. Now that the silicone sheet is peeled off, flip it back again by placing a mesh sheet on top of the granola bars, then another tray on top. Hold the 2 trays together on both sides with both hands, and flip them upside down so that the top surface faces up.
  9. Use a spatula and separate each bar then place them on another tray, flipping them so they are bottom side up and can dry.
  10. Put the tray back into the dehydrator and dry for another 12 hours or so until completely dry.
Notes
If you don't have sunflower seeds, hemp seeds, and flax seeds on hand, feel free to replace it with whatever nuts or seeds you have.

Keeps for a month stored in an air-tight container.
3.4.3177

Filed Under: Breakfast, Dehydrator, Recipes, Snacks

Previous Post: « Raw Vegan Strawberry Granola Clusters
Next Post: Miso Making Chronicle – 1 year later and finally done! »

Reader Interactions

Comments

  1. Alisha

    November 28, 2016 at 12:05 am

    I’ve been on the hunt for a vegan recipe I could make in advance to gift for the holidays and this is it!

    Thank you so much!

    Reply
    • admin

      November 28, 2016 at 12:37 am

      Hi Alisha,

      Thank you so much for your comment! That’s perfect! These will make great Christmas gifts for sure!

      Reply
  2. Allison

    August 2, 2018 at 2:40 am

    So happy to have come across this recipe! The whole family loves them and they are perfect or lunchboxes and taking on hikes. I also made up a peanut cacao version, which didn’t last long in our house. Have you tried other fruits that worked well? Thanks so much for a dehydrator recipe that is so kid (and adult) friendly. There are only so many beetroot carrot crackers my kids want to eat. 🙂

    Reply
    • admin

      September 23, 2018 at 4:00 am

      Hi Allison,

      Thank you so much for your lovely comment! I am ecstatic to hear that your whole family loves the granola bars:)
      I would say other berries like blueberries and raspberries, bananas, raisins, any other fruits you like would be great in it.
      Let me know if you have any other questions and thank you so much for sharing your love!

      Reply
  3. Karen

    February 6, 2019 at 7:58 pm

    These look incredible! So glad I stumbled across your site, your recipes all seem so tasty. I am not a raw vegan but reasonably plant based. Was wondering if I can make these in the oven in lieu of the dehydrator? And if what method would you use? Any input or advice would be great! Kind regards

    Reply
    • admin

      September 1, 2019 at 7:30 am

      Hi Karen,

      I am very sorry for the late response. Life took me away from my blog this year, and I wasn’t able to be on top of checking the comments I receive.
      I realize you probably don’t need answers by now, but yes, you should be able to bake this in the oven. I haven’t actually tried them myself yet, but you can spread it out on a baking sheet lined with parchment paper, and bake it on 325F for 20-30 minutes and see. I would take it out once the surface is dry enough to score it, and if the surface starts to caramelize before it dries out enough, cover it with aluminum foil.
      Thank you so much for your interest, and once again, I deeply apologize for the delayed response.

      Reply
  4. Karen

    March 13, 2019 at 2:41 am

    Hello! So glad to have stumbled across your site. What a gem. These look amazing, I would love to make them . Can these be made in the oven by any chance or would the strawberries make them soggy? If they can be what temp and time frame would you recommend for the buckwheat and sunflower seed drying process and the bars themselves? Thanks! 🙂

    Reply
    • admin

      September 1, 2019 at 8:05 am

      Hi Karen,

      Once again, I apologize for the very delayed response.
      The key is to dry out the liquid. I haven’t tried them in the oven myself, but you can start with 325F like I commented on your other comment and see.
      I would actually recommend cooking the strawberry mixture with the chunks first, in a sauce pan to reduce the moisture. Then mix it in with the dry ingredients.
      That will work better with the baking process.

      So to combine the 2 comments and recap.
      I would cook the strawberry mixture with the strawberry chunks in a saucepan to reduce moisture.
      Mix it in with the dry ingredients.
      Spread it over a baking sheet lined with parchment paper. You may have a nice thick mixture because of the cooking of the strawberry sauce, and may be able to score it at this stage.
      Bake on 325F for 20 – 30 minutes or so. If the surface starts to caramelize too much, cover with aluminum foil.

      I am very sorry for the late response.

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
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Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
I took a break from tempeh making from being too b I took a break from tempeh making from being too busy, but I’m ready to dive back in🙋🏻‍♀️ I’ve missed you homemade tempeh💕

ここのところ忙しくてテンペ作りをお休みしていましたが、また再開しなくては🙋🏻‍♀️早く出来立てテンペが食べたいなぁ💕
Thank you so much @chanjeonyeok for purchasing the Thank you so much @chanjeonyeok for purchasing the Korean edition of my cookbook and trying out the Greek salad recipe! Looks absolutely beautiful💕

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Thank you @sattsun_yagi for trying out one of my v Thank you @sattsun_yagi for trying out one of my vegan cheese recipes from my cookbook🙏🏼✨

@sattsun_yagi さん、
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@alishanorganic さんので
クラッカーにつけて食べるとめっちゃ美味しかったです。
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ちなみに私はいつも@marikosakata さんのレシピでヴィーガンバターを作ってます。
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Ying and Yang☯️ My utmost respect to Stacey A Ying and Yang☯️ 
My utmost respect to Stacey Abrams. The word “inspirational” does not quite cut it.
Testing a couple of vegan cheeses🌱🧀 We’ll Testing a couple of vegan cheeses🌱🧀 We’ll see how they turn out🧐
Hope everyone had a lovely holiday season😊

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ヴィーガンチーズのオンラインオンデマンドクラスにご興味のある方はプロフィールのリンクからどうぞ🙇🏻‍♀️
Getting ready to cook some gluten free 100% buckwh Getting ready to cook some gluten free 100% buckwheat soba for New Year’s Eve🍜 It’s a Japanese tradition to eat soba on New Year’s Eve for good fortune and longevity for the coming new year. Probably one of my favorite traditions, because it gives me another excuse to eat noodles🍜💕 I’ll have my bowl of soba to wish everyone good fortune and longevity🙏🏼✨
Happy New Year’s Eve! 

アメリカはまだ大晦日なので、年越しこれから年越し蕎麦を🍜少し自宅から遠い日系マーケットに行く機会がコロナで今年激減したので、大事にとっておいた十割蕎麦を年越し蕎麦に✨

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