Chocolate Coconut Granola Bites Food

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CHOCOLATE COCONUT GRANOLA BITES



Chocolate Coconut Granola Bites image

These four-ingredient bites are so awesome. They're a little crunchy after the chocolate has hardened a bit. The making of them can get a little messy, but it only means you get to lick the chocolate from your fingers constantly and nobody is there to stop you.

Provided by Bev Weidner

Categories     dessert

Time 35m

Yield 12 to 15 bites

Number Of Ingredients 4

2 cups chocolate chips (use whatever kind you want)
2 cups plain granola
1/3 cup flax seeds
2 cups unsweetened shredded coconut, lightly toasted

Steps:

  • Place the chocolate chips in a double boiler or a heatproof bowl set over (but not in) a small saucepan with about an inch of simmering water and melt over medium heat, stirring constantly.
  • Remove from the heat and add the granola and flax seeds and stir to combine. Stick the bowl in the freezer to cool and harden the mixture a little bit, about 6 minutes. This makes it easier to roll the mixture into little balls.
  • Arrange the coconut on a large baking sheet. Using your hands or an ice cream scoop, scoop out a small amount of the chocolate-granola mixture and roll it around in the coconut, making little balls. Little bites. Little ball bites. Repeat with the remaining chocolate-granola mixture and coconut.
  • Place the tray back in the freezer to harden, at least 5 minutes. Store the bites in an airtight container at room temperature for 3 days.

CHOCOLATE-COCONUT GRANOLA



Chocolate-Coconut Granola image

This recipe is based on Bobby's favorite candy bar, the decadent and very fattening Fran's Coconut Gold Bar.

Provided by Bobby Flay

Time 1h55m

Yield Ten 1/2-cup servings

Number Of Ingredients 12

1/4 cup plus 1 tablespoon coconut oil
1/3 cup best-quality cocoa powder (such as Vahlrona or Callebaut)
1/4 cup clover honey
1/4 cup granulated cane sugar
Pinch of fine sea salt
1/8 teaspoon pure coconut extract
1/8 teaspoon pure vanilla extract
2 1/2 cups oats
1/2 cup raw whole almonds, coarsely chopped
1/2 cup coconut chips, coarsely chopped
1/4 cup best-quality bittersweet chocolate chips
1/4 cup best-quality white chocolate chips

Steps:

  • Adjust the baking rack in the oven to the middle rack. Preheat the oven to 275 degrees F. Brush a half sheet pan with 1 tablespoon of the coconut oil.
  • Heat the remaining 1/4 cup coconut oil over medium heat in a small saucepan. Whisk in the cocoa powder, honey, sugar and salt and bring to a simmer. Cook, whisking constantly until smooth and the sugar is completely melted. Stir in the coconut and vanilla extracts. Keep warm.
  • Combine the oats, almonds and coconut chips in a bowl. Add the cocoa mixture and mix with a rubber spatula until the oat mixture is completely coated with the cocoa mixture. Transfer the mixture to the prepared sheet pan and press into an even layer. Bake for 50 minutes. Turn off the oven and let sit in the warm oven for 30 minutes longer. Remove to a baking rack and let cool.
  • In a large bowl, break into pieces and toss together with the bittersweet and white chocolate chips.

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