10
Feb

Dark Chocolate Peanut Butter “Granola” Bars

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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.

 

 

 

 

Linked up this week to Allergy Friendly Lunchbox Love and Allergy Friendly Wednesdays

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Dark Chocolate Peanut Butter “Granola” Bars

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

Instructions:

  1. Combine the vanilla, honey, peanut butter, and coconut oil in a saucepan over medium-low heat.
  2. While the mixture is heating, place all of the nuts and dates in a food processor and chop until the mixture resembles course sand.
  3.  Add the shredded coconut and sunflower seeds and pulse a few times until the sunflower seeds are roughly chopped.
  4. Remove the coconut oil mixture from the stove once it has melted, then stir in the nut mixture.
  5. Line an 8×8 baking pan with parchment paper, then pour the granola bar mixture into the pan.
  6. 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.
  7. 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.
  8. 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.