10drops vanilla Medicine Flower flavour extractor 2 tsp vanilla extract
¼cuproom temperature water
Process almonds, coconut, buckwheat, coconut sugar, flax, maca powder, mesquite powder and salt in a food processor until the mixture forms a crumble. Do not process until a flour is formed, we want a lot of texture.
Add the apricots, almond butter, coconut nectar, orange zest, and vanilla and process again until well combined leaving a lot of texture. Add the cacao nibs and process again until combined.
Transfer mixture to a lined 8” x 8” square pan and press the granola mixture firmly into the bottom of the pan. Even out the top with the back of a soup spoon and set aside while making ganache.
Do not set this in the fridge or freezer, we do not want the granola cold when adding the ganache layer.
Chocolate Ganache Layer
In a dry blender, blend the coconut nectar, coconut oil, cacao powder, vanilla and salt until well combined. You may have to stop the blender and scrape down the sides a few times.
Add room temperature water and blend again until on low only for a few seconds. Do not over blend this mixture.
Pour the chocolate ganache layer onto the granola layer and move the pan from side to side to even out the layer. Pat the pan on the counter to remove air bubbles and set in the freezer for a minimum of 2 hours.
Remove pan from freezer, slice into desired sized bars and enjoy! Store in the fridge for 1 week or freezer for months.