These granola bars are SO easy to make, per usual. All you need is:
Pecans (or any nut).
And honey (or maple syrup/agave).
Even better? They’re no bake and take virtually no time at all. That’s my kinda bar. And look ma, no GMOs! (or other random fillers, chemicals, preservatives, and suspicious dyes). Win!
Chocolate Chip Almond Butter Granola Bars | minimalistbaker.com
Theses little guys are seriously amazing. I made 10 two days and we’re already down to 4. As in, I alone have eaten two a day three days in a row. WHOOPS. Too good, I couldn’t help it.
Texture: Slightly sticky, soft but not crumbly, and crunchy from the nuts.
Flavor: Almond butter, pecans and dark chocolate chips were meant to be together – period.
Chocolate Chip Almond Butter Granola Bars
So, why haven’t you made these yet? I don’t know either. I’m putting my unofficial satisfaction guarantee on them, however that works with food blogs and the internet. Just trust me – you will LOVE these bars!
CHOCOLATE CHIP ALMOND BUTTER GRANOLA BARS
Simple, 6 ingredient bars that are tender, chewy and so easy to make. Chocolate chips and almond butter make these bars irresistible without any of the guilt.
Author: Minimalist Baker
Recipe type: Snack
Cuisine: Gluten Free, Dairy Free
1 cup packed dates, pitted
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 raw nuts (such as pecans and almonds)
1 1/2 cups rolled oats (GF for gluten free eaters)
1/4 cup semisweet or dark chocolate chips (dairy free to keep vegan)
OPTIONAL: Toast oats in a 350 degree 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 8×8 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) 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. Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.
Serving size: 1 bar of 10 Calories: 246 Fat: 11 g Saturated fat: 2 g Carbohydrates: 34 g Sugar: 21 g Fiber: 4 g Protein: 4 g