Chocolate, Peanut Butter Granola Bark

Makes 1 medium sized baking sheet

Granola Base:

3 cups rolled or quick oats 

1/2 cup almonds, roughly chopped

1/4 cup pumpkin seeds

1/4 cup shredded coconut

3 tsp cocoa powder

Pinch of sea salt

1/2 cup maple syrup

1/2 cup smooth peanut butter

1/4 cup coconut oil

Fillings:

2 large ripe bananas, sliced

1/2 cup crunchy peanut butter

150g dark chocolate, roughly chopped

Toppings:

1/3 cup roasted peanuts, roughly chopped

Pinch of flaky sea salt

Method:

1. Preheat your oven to 160°C and line a medium baking sheet with parchment paper. In a large mixing bowl, combine oats, almonds, pumpkin seeds, shredded coconut, cocoa powder and a pinch of sea salt.

2. In a microwave-safe bowl, melt the coconut oil in short bursts. Once melted, stir in the peanut butter and maple syrup until smooth and well-combined. Pour this mixture over the dry ingredients and stir until everything is evenly coated. 

3. Transfer the granola mixture to the prepared baking sheet and press it down firmly to form a compact layer. Bake for 20-25 minutes, rotating the sheet halfway through, until the edges are golden brown and the granola is set. Let cool slightly.

4. Once the granola has cooled slightly, arrange the banana slices evenly across the surface. Drizzle the peanut butter on top of the bananas.
   Melt the dark chocolate in a microwave-safe bowl, stirring every 20-30 seconds until smooth. Drizzle the melted chocolate over the bark. Tilt the tray to help the chocolate spread and coat the surface evenly.

5. Scatter the chopped peanuts and sea salt over the chocolate. Transfer to the freezer for about 30 minutes to set, then break and enjoy!