1large bar dark chocolate200 g, or dairy-free alternative
½cuptrail mix35 g, or a mix of ¼ cup seeds of choice + ¼ cup dried fruit of choice
Dries: In a large bowl, combine rice krispies, oats, almonds, and salt.
Wets: In a microwave safe bowl, combine almond butter and honey, then microwave for 30 seconds, or until hot and pourable. Mix vanilla into almond butter mixture.
Stir: Gently combine hot almond butter mix with the dry oat mix.
Shape: Line a 9x13 inch dish with parchment paper and spoon your granola mixture in. Press firmly so that the granola is really compact (I like to use the bottom of a glass for pressing). Pop granola in the freezer for 30 minutes to firm up, then cut it into 9 to 12 bars.
Assemble: Melt chocolate (either using a double boiler or in the microwave) and transfer to a shallow dish. Gently dip one side of each bar into the chocolate, using a spoon to evenly coat it if needed. While the chocolate-coated side is still warm and melted, sprinkle on the trail mix. Put the bars back in the freezer for about 10 minutes to firm up completely, then enjoy!
Store bars in an airtight container in the refrigerator for up to a week.