Dairy-Free, Gluten Free Chocolate Coated Granola Bars

Developing healthier recipes for my family is a hobby, I suppose one could say. My latest recipe challenges have been to develop lactose-free treats. I was in a life-long friend's wedding recently and both her daughter and step-sister are lactose intolerant. Their intolerance inspired me to further develop my natural inclination to create healthy foods. In reality, reducing excess dairy and gluten is beneficial to most people, especially when the recipe tastes good.

Note: This recipe is free of wheat gluten.

1/2 cup tahini (ground sesame - I buy mine at Fresh Market)

1/2 cup unsweetened almond milk (50% more calcium than dairy milk!)

1/2 cup raw, local honey (boosts immune system & fights allergies)

2 cups rolled oats

1/4 cup flax meal

1/3 cup whole grain brown rice flour

1/4 cup almonds, ground to a flour/powder (I measure before grinding - I use my coffee bean grinder)

1 tsp cinnamon

1/4 cup dried cranberries (or other dried fruit)

1/4 cup raisins (or other dried fruit)

Preheat oven to 325 degrees.

In large mixing bowl, use a rubber scraper/spatula to blend well tahini, almond milk and honey. Scrape sides. Add Oats, flaxmeal, rice flour and ground almonds. Mix well, scraping sides. Stir in dried fruit.

Prepare a baking stone with coconut oil. Press firmly the mixture to cover entire length of pan. My pan is approximately 9" x 13" x 1/2". Bake for 10-12 minutes.

1/4 coconut oil - soft (not hard, not in liquid form)
5 packs truvia/stevia/purevia
2 tablespoons cocoa
1-2 tablespoons almond milk or coffee (depending on taste and/or thickness preference)

Combine coconut oil & truvia well with spatula/scraper, scraping sides. Add cocoa & liquid, blend well. When bars have completely cooled, drizzle chocolate across the bars. Cut and serve.

If you want to cover/coat bars completely, double the recipe, omitting the milk/coffee/liquid. Spread over the bars.

These bars are quite tasty -- and quite filling. Be careful how much you eat the first time trying, as they have a post-swallow expansion!

Store in an airtight container no more than 48 hours at room temperature, or in airtight container in refrigerator up to 7 days.