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.
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  • Christine Holman

    Love your posts and all your pics on IG. Was wondering if you had any suggestions on reducing the dates? We have been grain free for 3 years, however, my husband has juvenile diabetes so the amount of honey with the dates would severely raise his blood glucose. Any recommendations would be much appreciated. Thanks :)

    • Against All Grain

      You can try reducing them. The bars won’t be as sweet and might not hold as well, but feel free to try it!

    • http://Www.gfreechickadee.com Vanessa

      If you add a little more coconut oil they stay together well even without dates. However id suggest keeping them in the fridge until ready to eat them right away. If you leave them out they get a bit empty w/o dates. But I can’t have a lot of sugar either; honestly I think they are still good with 80% dark choc and a bit of stevia.

  • Julie

    I made these… yum! Except, you forgot to mention when the cacao chips go in.. lol.

    Doesn’t matter, were still delicious anyway!

  • Alli

    Why don’t you use soaked nuts in this recipe?

    • Against All Grain

      Most of the time my nuts are soaked and dehydrated (but still raw technically) before using them in recipes like this where there is no cooking involved. It can be done either way but it is a matter or preference. things like my granola or trail mix call for soaking the nuts and dehydrating them as part of the instructions because it is imperative for the recipe to turn out.

  • Tisha

    A friend of mine sent me your chocolate chip recipe. So I decided to take a browse. Impressive stuff. I am so excited to try this stuff. I just wish I had more time…Thank you for taking the time to blog your recipes. I am so thankful. I used to love to experiment with recipes but 5 kids later my time for experimenting is limited. I need the real deal with little or no guess work. This whole grain free diet is new to me but I am so excited. Thank you, thank you thank you! Is there a print option for your recipes?

  • http://Www.gfreechickadee.blogspot.com Vanessa

    These are really yummy; I subbed the dates for a little bit of maple syrup and stevia, although next time I may not add any sweetener since I think the dark chocolate adds just the right amount for me.

    Every recipe I make of yours always turns out so good! It’s nice to eat good food when you have to be on an alternative diet. Thank you for your awesome recipes!

    Vanessa