Crunchy Bar with Chocolate Bandit

Make these bars extra fancy by packing them in baking parchment and tying them with kitchen rope. Perfect to take away or to bring as a present!


  • 150 gr dark chocolate
  • 5 tbsp coconut oil
  • 1 tbsp runny honey
  • 100 gr crunchy granola with apple and raisin
  • 1 spoon Be So Happy Chocolate Bandit
  • Extra: 26 cm-baking tin and baking parchment


  1. Chop the dark chocolate into small chunks and melt it together with the coconut oil and honey in a saucepan on low heat. Take it off the heat and stir in the granola and Chocolate Bandit.
  2. Spoon the chocolate-granola mixture into the baking tin, lined with baking parchment. Press firmly and place in the fridge for at least 4 hours.
  3. Remove the chocolate-granola cake carefully from the baking tin and cut into 8-10 bars. Store them cool for maximum 3 days in an air tight container, using baking parchment to prevent them from sticking.

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