Dark Chocolate Peanut Butter Granola Bars
I’m always looking for grain-free snack ideas, and especially like it when I can come up with something that mimics the old snacks I used to eat. These remind me a lot of cliff bars, which used to be a staple breakfast item for me in college! If I only knew back then how much those ingredients affect my body.
These granola bars are delicious, grain-free, and full of heart healthy nuts. They’re a great energy booster when you’re hitting that wall in the middle of the day, especially for those of us that are anemic. They’re also full of calories, so be careful! Since I don’t eat grains, refined sugar, and most other starches, I don’t really count calories. Although, I may want to start, because I had 3 of these in 1 day!
This is a pretty versatile recipe. Switch out the peanut butter for any other nut butter, and if you wish, switch out any of the nuts for your preference. Just keep the measurements the same, and you should come out with the same results.
| Ingredients (makes 10 bars) 1 teaspoon vanilla 1/4 cup raw honey 1/2 cup natural unsweetened peanut butter (or any nut butter) 2 tablespoons coconut oil 1/2 cup raw almonds 1/2 cup raw walnuts 1/2 cup raw pecans 1/2 cup raw cashews 5 medjool dates 1/4 cup sunflower seeds 1/4 cup shredded coconut, unsweetened 1/4 cup 80% cacao dark chocolate chips (omit for SCD) |
Directions
Combine the vanilla, honey, peanut butter, and coconut oil in a saucepan over medium-low heat.
While the mixture is heating, place all of the nuts and dates in a food processor and chop until the mixture resembles course sand.
Add the shredded coconut and sunflower seeds and pulse a few times until the sunflower seeds are roughly chopped.
Remove the coconut oil mixture from the stove once it has melted, then stir in the nut mixture.
Line an 8×8 baking pan with parchment paper, then pour the granola bar mixture into the pan.
Place another piece of parchment on top, and use your palms to press the mixture into the pan evenly. Make sure to pack it down as tightly as possible. This will help the bars bind and not crumble. Sprinkle the chocolate chips on top and press them in lightly.
Place in the freezer to set for 2 hours. Lift the parchment paper out of the pan and place on a cutting board. Use a sharp knife to cut the bars into rectangles.
You can store these in the refrigerator for 2 weeks, or the freezer for a few months. If storing in the freezer, remove the bars for about 20 minutes prior to serving.
Linked up this week to Allergy Friendly Lunchbox Love and Allergy Friendly Wednesdays
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I just started reading your site and love it! I am hoping in the next year to go grain-free for most of our family. You are a great resource! Thank you so much for all you put into your site. These bars look absolutely delicious! I look forward to seeing your next recipe.
Hi Laurie! Thanks for stopping by, great to have you! It’s tough at first, but you’ll bodies will thank you!
WOW! Fantastic. I am going to make these, but with almond butter (as I have a peanut allergy). But it looks like any nut butter would be fabulous.
Thanks for sharing such a great recipe on Allergy-Free Wednesdays! Be sure to check back next week for reader favorites and hostess picks.
Be Well,
–Amber
I made them with almond butter, dark chocolate and cherries the other day. Just as good!
Hi There,
Congratulations! Your recipe was a reader favorite this week on Allergy-Free Wednesdays. Your recipe and other highlights can be seen here: http://www.thetastyalternative.com/2012/02/allergy-free-wednesdays-blog-hop-week-5.html.
Please join us again this week for more allergy-free fun and inspiration.
Be Well,
AFW Hostesses
I can’t believe I missed this before! Awesome recipe, these sound delicious!
They’re so good! I made some for a friend with a peanut allergy and used almond butter, dried cherries, and dark chocolate. I think those were even better!
This recipe looks great! I would love to know the nutrition facts
Could you please advise a good substitue for Coconut Oil and Desicated Coconut? I have 100+ food allergies and sensitivities and can’t make most recipes without substitutions. I haven’t found a substitution for coconut yet. Thanks for what you do!
I haven’t ever tried it but I assume you could use butter in these instead of coconut oil, unless of course you have a dairy allergy as well. You can leave out the dried coconut all together if you’d like. You could also try an organic shortening in place of the coconut oil.
Thanks! I’ll try butter. I wasn’t sure if the desicated coconut was used to help bind the bars together. I have to rule out many recipes because of coconut… I haven’t found a good solution for it yet. Thanks for your reply!
This has become our “go to” recipe for easy snacks. They are awesome and hubby and both teenage boys love them. If you’re watching your weight they might cause a problem but we love em!! I’ve made them with peanut butter and almond butter and we love both.
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I can’t wait to try these! I love how healthy AND quick they are. They look fab. Thanks so much for sharing!