No-Bake Dark Chocolate Granola Bites
User Reviews
4.6
No-Bake Dark Chocolate Granola Bites
Description
Quick oats and salt form the dry base, mixed with coconut, almonds, and optional cacao nibs toasted in a skillet to develop nuttiness and golden color. The wet component is a melted blend of honey, coconut oil, peanut butter, vanilla, cocoa powder, and chocolate chips, creating a smooth chocolate sauce that coats the dry ingredients. After mixing, the mixture is portioned into mounds, cooled slightly, then hand-rolled into bite-sized balls. Refrigeration solidifies them for easy handling and storage.
The result is a portable, no-bake snack with layers of texture from oats, coconut, nuts, and cacao nibs, complemented by creamy chocolate and peanut butter. The recipe suggests chopping almonds smaller if whole and lightly processing oats if using old-fashioned style to ensure the mixture sticks together well.
These granola bites suit snacking and can be adapted by including or omitting cacao nibs and adjusting the chocolate types used. The refrigeration time also helps set the consistency, ensuring the bites hold their shape without baking.
Ingredients
- 2 cups quick oats
- ⅛ teaspoon salt
- ½ cup coconut sweetened or unsweetened, shredded
- 1 cup almond sliced or chopped
- 3 tablespoons cacao nibs optional
- ½ cup honey
- ¼ cup coconut oil extra-virgin
- ½ cup peanut butter creamy
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder natural unsweetened or Dutch-process
- ½ cup semisweet chocolate chips or bittersweet chocolate chips
Instructions
- In a large mixing bowl, stir together the oats and salt.
- In a 10 or 12-inch skillet over medium heat, add the coconut, almonds and cacao nibs, if using. Toast the ingredients, stirring often to prevent burning, for 5-6 minutes until the aroma is nutty and the coconut and nuts are turning slightly golden. Toss the mixture with the oats.
- In a medium saucepan, combine the honey, coconut oil, peanut butter, vanilla, cocoa powder and chocolate chips. Heat the mixture over medium heat, stirring constantly, until the mixture is melted and smooth.
- Pour the chocolate mixture over the dry ingredients and stir until well combined.
- Using a cookie scoop or two spoons, scoop the mixture into tablespoon-sized mounds onto a parchment-lined baking sheet. Let the little mounds sit for 10 minutes or so until they have cooled and are less sticky.
- Roll the mounds into balls using firm pressure with the palms of your hands.
- Refrigerate the granola bites for 1-2 hours to set up. They can be refrigerated in an airtight container for up to 2 weeks (or freeze for several months). They taste great out of the refrigerator but are even better if left to sit at room temperature for just a few minutes before eating.
Notes
- Chop whole almonds into small pieces for better bite cohesion.
- Lightly pulse old-fashioned oats before using to improve texture and binding.
- Cacao nibs add a slightly bitter chocolate flavor; omit if unfamiliar or undesired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Bites (2-3 dozen depending on size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bite | |
| Calories | 129kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 29mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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