Updated: Jun 23
I do know what to call this. These aren't your regular granola bars, nor is it a cake, and somehow I settled for pudding. And no. This isn't the jelly consistency type of pudding, but rather, a UK type of pudding, I guess? Whatever you wanna call this, it tastes out of this world yummilicious.
Amazin' Graze's Chia Seeds & Hazelnut Blackforest Granola
I mean, the chocolate on top is an extra "icing on a cake" or, a chefy touch if you wanna call it that way. This is almost vegan as Amazin' Graze's granola contains honey. You can make this 100% by making your own granola. I have a recipe here.
On a side note, try not to reduce the sweetener as it acts as a binder for the granola. And try not to use peanut butter that contains salt and sugar. It will be sugary sweet. Find a high quality peanut butter that you like. You can use almond, hazelnut or pistachio butter too. I hope you will give this simple and easy recipe a try.
(Make one 6" pudding)
Coconut Oil, For Greasing
Amazin' Graze's Chia Seeds, 1 TBSP
Amazin' Graze's Peanut Butter, 65g
Gula Melaka Syrup Homemade / Maple Syrup, 85g
High Quality Vegan-Friendly Dark Chocolate 70%, 125g
Coconut Milk, 110g
Kirsch / Coconut Rum, 2 TBSP
Desiccated Coconut, For Garnishing
Flaky Sea Salt, For Garnishing
6" Round Pastry Ring / Spring Form Cake Pan
Please visit my "Granola" page for the recipe.
Please visit my "How To Make Gula Melaka Syrup" page for the recipe.
Mix Amazin' Graze's chia seeds and 3 TBSP of water in a small bowl.
Set it aside for 10 mins.
Grease the pastry ring or cake pan with coconut oil.
Transfer the greased pastry ring onto a serving plate or on a baking tray lined with parchment paper.
In a sauce pot over medium-low heat, add Amazin' Graze's peanut butter and gula melaka.
Stir to combine well.
Continue cooking until liquifies.
Add in Amazin' Graze's granola.
Fold until well combined.
Followed by the chia seed mixture.
Mix until fully incorporated.
The mixture should thicken.
Transfer into the pastry ring or cake pan.
Using an offset spatula to compress the granola mixture.
Set aside and chill in the fridge until ready to use.
Melt chocolate in a double boiler.
Remove from heat and add in coconut milk and Kirsch.
Mix until well combined.
Pour the chocolate mixture over the granola.
Smoothen it out with an offset spatula.
Chill in the fridge for at least 6 hrs or overnight.
The next day, heat the pastry ring with a blow torch or a warm kitchen towel.
Slowly and swiftly remove the pastry ring.
If you are using a spring form cake pan, simply unmold it onto a serving plate.
Garnish with some desiccated coconut and flaky sea salt over the top.
Slice and serve immediately.