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Frozen Chocolate Granola Bars
Gourmet refreshment at any time: Treat yourself to a gourmet break with our chocolate-glazed tender bars, ideal for a sunny day.
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- 160 ml (2/3 cup) almond butter
- 375 ml (1 1/2 cups) psyllium cereal (like All-Bran Buds)
- 80 ml (1/3 cup) unsweetened shredded coconut
- 60 ml (1/4 cup) pumpkin seeds
- 60 ml (1/4 cup) honey
- 500 ml (2 cups) vanilla ice cream
- 1 Hazelnut Praline Fondue can (215 g)
- 125 ml (1/2 cup) Dreamy White Chocolate Drops
- In a bowl, mix the almond butter with the cereal, coconut, pumpkin seeds and honey.
- Take a 20 cm (8”) square pan, grease it with cooking spray and line it with parchment paper. Pour the cereal mix into the pan, then level the surface by pressing firmly on it. Put in the freezer for 30 minutes.
- Take the ice cream out of the freezer and let it sit for 10 minutes at room temperature.
- Put the ice cream in the pan and level the surface. Return it to the freezer for 30–45 minutes, until the ice cream is completely firm.
- Meanwhile, follow the instructions on the package to heat the fondue.
- Pour the fondue into the pan and level the surface. Put it back in the freezer for 15 minutes.
- In a double boiler pot, melt the White Chocolate Drops. Using a fork, drizzle the white chocolate over the top of the mixture. Put in the freezer for 15 minutes.
- Cut into 16 bars. Keep the bars in the freezer in an airtight container. Let the bars sit for 5 minutes at room temperature before serving.
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