Raw Vegan Strawberry Coconut Granola Bars

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.

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.

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

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.

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.

Once the surface is dry, we need to peel off the silicone sheet and separate each 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.

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!

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!

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