Chocolate Chip Almond Butter Granola Bars
User Reviews
4.8
Chocolate Chip Almond Butter Granola Bars
Description
The recipe starts by pulsing pitted dates into sticky clusters, which act as the glue for dry ingredients including rolled oats, raw nuts, and chocolate chips. Optionally, toasting the oats beforehand enhances the overall flavor with a gentle roast character. Mixing warmed honey and almond butter coats the dry ingredients, helping the mixture bind firmly when pressed into a pan.
Once combined, the mixture is shaped evenly in a lined pan to about half an inch thickness, then chilled or allowed to settle so it holds together when cut into bars. The chocolate chips soften and partially melt, providing bursts of sweetness throughout. The bars offer a mix of chewy and crunchy textures thanks to the combination of nuts and oats.
This preparation requires no baking, making it convenient and straightforward to assemble. Suitable for on-the-go snacks, these bars can be customized with different nuts or substitutions for honey to accommodate dietary preferences.
Ingredients
- 1 cup dates pitted, packed
- 1/4 cup honey (sub maple syrup or agave for vegan option)
- 1/4 cup almond butter (if unsalted, add a healthy pinch sea salt)
- 3/4 cup nuts such as pecans and almonds, raw
- 1 1/2 cups rolled oats (GF for gluten-free eaters)
- 1/4 cup semisweet chocolate chips dairy-free to keep vegan, or dark chocolate chips
Instructions
- OPTIONAL: Toast oats in a 350-degree F (176 C) oven for 15 minutes to give a toasted flavor. Not necessary but recommended.
- Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir with a wooden spoon, breaking down the dates so they disperse fairly evenly throughout the ingredients. Small chunks are OK.
- Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir quickly to evenly coat. The chocolate chips will get a little melty - that's fine and even desirable.
- Transfer to a shallow pan (such as 8x8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and use your hands to form the mixture into a tight square (keeping in mind you want them about 1/2 thick and you'll cut them into 10-12 bars // amount as original recipe is written) with a uniformly flat top. This will take a little work but the warmth of your hands will work well to shape them.
- Still covered, pop them into the freezer to set for 15 minutes. Remove and cut into 10 bars (as original recipe is written // adjust if altering batch size). Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.
Notes
- Toasting oats before mixing amplifies the nutty flavor but is optional.
- Ensure dates are pitted and packed tightly for best binding.
- Warm the honey and almond butter to help coat ingredients more evenly and aid binding.
- Press the mixture firmly in the pan for a uniform thickness to help bars hold together when slicing.
- These bars make about 10-12 portions depending on size.
- Nutrition information is a rough estimate based on the ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(bars)
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1bars | |
| Calories | 246 | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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