These chocolate chip granola bars are the perfect protein-rich snack that are as delicious as they are nutritious! Lightly sweetened with honey, with flavors of coconut and chocolate, they are irresistible. Crumble them up in a bowl of homemade yogurt or have them with your morning coffee; you won’t want to stop eating these!
Ingredients
- 135g Raw Cashews
- 100g Raw Pecans
- 146g Raw Almonds
- 95g Shredded Coconut
- 5g Salt
- 30g Extra Virgin Coconut Oil – can be refined, but I like the flavor of coconut! If you use refined coconut oil, you won’t taste the coconut.
- 189g Cashew Butter
- 97g Honey – maple syrup is a good alternative if you don’t have honey
- 1 tsp Pure Vanilla Extract
- 117g Mini Chocolate Chips – can be regular chocolate chips, but I prefer biting into the mini chocolate chips
Directions
- Pre-heat your oven to 325 degrees F and line a large baking sheet with parchment paper. Add the cashews, pecans, and almonds to the baking sheet and roast for 15 minutes. If you are low on time and don’t want to roast them, you can skip this step, but I wouldn’t recommend it because roasting them brings out so much flavor!
- Let the nuts cool on a wire rack for a bit and then add them to the bowl of a food processor. Process until you get something that resembles course flour. Don’t over process or you will get nut butter!
- Add the processed nuts to a large mixing bowl. Then add the shredded coconut and the salt. Stir to combine.
- To a medium bowl, add the melted coconut oil, cashew butter, honey, and vanilla extract. Whisk to combine.
- Add the wet ingredients to the dry ingredients and stir well to combine. Then add the chocolate chips and stir to fully incorporate.
- Transfer the mixture to a parchment lined 8 inch square pan. Press down until it is even in the pan. Cover with plastic wrap and place in the freezer to set for at least 3 hours.
- Cut into 16 squares and transfer to an airtight container. Store in the refrigerator for up to 1 week or in the freezer for 3 months.
I hope you enjoy these chocolate chip granola bars! Let me know in the comments if you have any questions! Feel free to share this recipe with friends and family that might enjoy it!
Grain-Free Chocolate Chip Granola Bars
These chocolate chip granola bars are the perfect protein-rich snack that are as delicious as they are nutritious! Lightly sweetened with honey, with flavors of coconut and chocolate, they are irresistible.
Equipment
- 1 Food processor
Ingredients
- 135 g raw cashews
- 100 g raw pecans
- 146 g raw almonds
- 95 g shredded coconut
- 5 g salt
- 30 g melted coconut oil extra virgin
- 189 g cashew butter
- 97 g honey
- 1 tsp pure vanilla extract
- 117 g mini chocolate chips
Instructions
- Preheat your oven to 325 degrees F.
- Add cashews, pecans, and almonds to a parchment lined baking sheet and roast for 15 minutes.
- Allow the nuts to cool on a wire rack for at least 10 minutes.
- Place the roasted nuts in the bowl of a food processor fitted with a steel blade and pulse until it resembles course flour. Do not over process or you will get nut butter!
- Add the processed nuts to a large mixing bowl. Then add the shredded coconut and salt. Stir to combine.
- To a medium bowl, add the melted coconut oil, cashew butter, honey, and vanilla extract. Whisk to combine.
- Add the wet ingredients to the dry ingredients and stir well with a rubber spatula. Then add the chocolate chips and stir to incorporate.
- Transfer the mixture to a parchment lined 8 inch pan. Cover with plastic wrap and put in the freezer to chill for at least 3 hours.
- Cut into squares and place in an airtight container. Store in the refrigerator up up to one week. Or freeze them for up to 3 months.
Tried this recipe?Let us know how it was!
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