Step 1

Preheat oven to 350 degrees. Place the oats and nuts on a baking sheet and toast in the oven for 8-10 minutes until the oats and nuts smell fragrant and toasty.

Step 2

While the oats and nuts toast, make the syrup, in a small sauce pan, combine the vegan butter, agave, sugar, vanilla and salt. Heat on medium, whisking to combine. Bring to a simmer, reduce to low, and simmer for a minute until everything is melted and combined together. Remove from heat.

Step 3

Once the oats and nuts are done, pour into a bowl, then pour the syrup over the oats and nuts. Using a rubber spatula, stir to combine evenly and coat all the oats and nuts with the syrup.

Step 4

Press into an 9x13 inch pan lined with parchment paper. Press in evenly, you can use another piece of parchment paper on top to press down. Place in the fridge and chill for at least 2 hours.

Step 5

Once the granola bars are chilled. Cut down the middle lengthwise, then into strips the other direction. However thick you want the bars to be.

Step 6

Now, melt the dark chocolate in the microwave in 30 second intervals, stirring after each interval until melted. Then stir in the espresso powder. Now dip, drizzle or dunk each bar into the chocolate mixture. Chill for another 30 minutes or so. Then they are ready to eat. You can store in the fridge to eat all week long!