Healthy meets indulgent in these irresistible vegan granola bars with peanut and a yummy dark chocolate and Sweet & Salty mini popcorn topping.

They are an easy to make, portable snack that will please everyone and make those endless days at the office a bit more bearable. It’s also a cool idea for birthday dessert tables or fun gatherings with friends!

If you want to take your snack game to the next level I highly recommend you to try any of the flavours from our new range of mini popcorn.

Enjoy them alone, as a topping for your porridge, smoothie bowls, ice creams or even add them to this type of no-bake recipes.


1 ½ cups rolled oats.

½ cup raw peanuts.

1/3 cup peanut butter.

1/3 cup pure maple syrup.

2 tablespoons unrefined coconut oil, melted.

A pinch of pink Himalayan salt.


1 bag of Popcorn Shed’s Mini Pop Sweet and Salty  flavour.

80 g approximately dark chocolate, melted.


First of all, roast the peanuts in a large frying pan greased with a bit of coconut oil, until they look golden Brown. Set aside and leave to cool.

In a medium saucepan over low heat melt the peanut butter, maple syrup and coconut oil; stir until soft and fully combined. Set aside to cool a little bit.

In a large mixing bowl mix the rolled oats with the roasted peanuts and a pinch of pink Himalayan salt. Stir well and add in the previous peanut butter mixture, mixing with a large wooden spoon or a sturdy silicone spatula. It should form a sticky mixture.

Line the bottom of a square pan with parchment paper, leaving some extra centimetres overhanging the sides to easily unmould later, and firmly press the granola mixture into the pan. Finally use your clean hands or a silicone spatula to ensure you get a very compact and even layer.

Transfer to the fridge until very firm.

Melt the dark chocolate in a double boiler and set aside.

Carefully unmould the granola mixture and cut into bars, dip each one in the melted chocolate and transfer to a lined baking sheet (chocolate side up). Immediately top with Popcorn Shed’s Sweet and Salty Mini Pop so the popcorn adheres to the chocolate.

Let the bars set in the refrigerator until the chocolate is firm.

Store the bars in an airtight container in the refrigerator.


Recipe by Gemma González, author of the blog Cinnamon Girl.


Instagram: @cinnamongirlbcn

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