cacao nib

Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola recipe so that its savory flavor doesn't overwhelm the other ingredients. Coconut oil is a great substitution—just warm it until it's pourable first.

No-Nut Granola

oats kamut flakes

cacao nibs

coconut flakes

olive oil

maple syrup

(or more) kosher salt

mixed dried fruits,

Bon Appétit

Preheat oven to 350°. Line a rimmed baking sheet with parchment paper or foil.

Toss oats, seeds, cacao nibs, and coconut flakes in a large bowl. Add oil and syrup and stir until nicely coated. Season with 1 tsp. salt. Scrape onto prepared sheet, reserving bowl, and bake, stirring and rotating sheet from front to back every 10–15 minutes, until golden brown, 25–35 minutes.

Meanwhile, cut dried fruit into small pieces (a pair of kitchen shears is great for sticky ingredients like dates and apricots). Transfer to same large bowl.

Let granola cool 5 minutes, then carefully transfer to bowl with dried fruit, reserving baking sheet. Toss well to combine, then transfer back to sheet and let cool completely (granola will crisp as it cools). Taste and season with more salt, if desired.

Do Ahead: Granola can be made 2 weeks ahead; store airtight at room temperature, or freeze up to 3 months.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

Chocolate Coconut Date Bars

Nonstick vegetable oil spray

Medjool dates

cacao powder

unsweetened shredded coconut, divided

agave syrup

salt

Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Process dates, cacao powder, ¾ cup coconut, cacao nibs, agave syrup, salt, and 2 Tbsp. water in a food processor until smooth (you may need to stop and scrape down sides a few times). Press mixture firmly into prepared pan.

Scatter remaining ¼ cup coconut over top; press to adhere. Cut into bars.

DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.

Cacao nibs are unprocessed bits of the cacao pod. They are intensely flavored, not at all sweet, and give a wonderful depth and crunch to meals. Try blending them into smoothies, or use them to top a long-braised stew.

Oatmeal with Cacao Nibs and Figs

Turkish figs, 4 chopped, 2 sliced

Almond milk,

Combine cooked oats and ¼ cup water in a medium saucepan over medium-low heat. Stir in cacao nibs and chopped figs and continue to cook, stirring occasionally, until oats are warmed through, about 3 minutes. Thin to desired consistency with almond milk, and serve topped with sliced figs.

Rice Krispies Treats meet sesame halva in these savory-sweet six-ingredient bars (salt doesn’t count!). Use whatever brand of crispy brown rice cereal you can find, avoiding the “puffed” varieties, which have a tendency to be more squishy than crunchy. For the sturdiest bars, be sure to really compact them and keep them in the fridge so they stay firm.

Rice Crispy Treats

(130 g) crispy brown or white rice cereal

(30 g) cacao nibs

Tbsp. virgin coconut oil

(185 g) tahini

honey

kosher salt

vanilla extract

Rice Krispies Treats meet sesame halva in these savory-sweet six-ingredient bars (salt doesn’t count!). Use whatever brand of crispy brown rice cereal you can find, avoiding the “puffed” varieties, which have a tendency to be more squishy than crunchy. You can even use regular Rice Krispies cereal instead of crispy brown rice cereal, but since Rice Krispies are smaller and less dense, your bars might be a little bit softer than intended, though still delicious. For the sturdiest bars, be sure to really compact them and keep them in the fridge so they stay firm.

Line an 8" or 9" square pan with parchment paper, leaving an overhang on two sides. Toss cereal and cacao nibs in a large bowl to combine.

Melt oil in a small saucepan over medium-low heat. Add tahini, honey, and salt and whisk until warmed through, smooth, and slightly thinner, 45–60 seconds. (Don’t be tempted to cook this longer—the tahini can start to crystallize, which will make it grainy.) Remove from heat and whisk in vanilla.

Pour tahini mixture over cereal mixture and stir to coat. Transfer to prepared pan and press down very firmly (seriously, give it your all!) with the bottom of a heavy glass or measuring cup to compact. Chill bars until firm, 30–40 minutes.

Lift out bars using parchment overhang and cut into 16 squares.

Do Ahead: Bars can be made 1 week ahead. Cover and chill.

Top 4 cacao nib recipes from across the web

The most viewed cacao nib recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

No-Nut Granola

Chocolate Coconut Date Bars

Oatmeal with Cacao Nibs and Figs

Rice Crispy Treats

Top 4 cacao nib recipes from across the web

The most viewed cacao nib recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Nut Granola

Chocolate Coconut Date Bars

Oatmeal with Cacao Nibs and Figs

Rice Crispy Treats

The most viewed cacao nib recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine