These rich, chocolaty no-bake granola bars are packed with nutrients from raw cacao powder, cacao nibs and raw chocolate chips. Studded with roasted almonds and dried cranberries, they are filling, delicious and good for you.
½cupwhole roastedlightly salted almonds (you can also use raw almonds)
⅓cupGrade B organic maple syrup
⅓cupdate syrup
⅔cupalmond butter(nothing but almonds in the ingredient list)
2Tablespoonsliquid coconut oil(will keep them firmer in the fridge)
1teaspoonvanilla extract
¼teaspoonkosher salt
¼cupraw cacao powderI used Pacari
¼cupraw cacao nibsI used Pacari
¼cupraw 70% chocolate chipsI used Pacari
¼cupdried cranberries
To Finish (Optional)
1TablespoonPacari raw 70% chocolate drops
1Tablespoondried cranberries
a couple of pinches of coarse-grained flaky sea salt
Instructions
Prepare an 8"x8" or 9"x9" pan by lining the bottom and up two opposite sides with non-stick foil or parchment paper. Set aside.
Place the oats and almonds in a medium bowl. Set aside
Thoroughly stir together the maple syrup, date syrup, almond butter, coconut oil (if using), vanilla, and salt.
Evenly mix in the cacao powder,nibs, chips, and dried cranberries
Scrape the cacao mixture into the bowl with the oats and almonds.
Fold together thoroughly until all the oats and almonds are well-coated.
Press the stiff dough evenly into the prepared pan.
To Finish (Optional)
Evenly sprinkle on the chocolate drops, dried cranberries and salt. Press down gently so they adhere.
Press plastic wrap down on the surface of your granola and refrigerate until thoroughly chilled, about 2 hours.
Slice into bars of your desired size.
Store in the refrigerator for 5-7 days or freeze for longer storage.
Video
Notes
If you have never had raw granola bars before, note that they are chewy and just a little bit sticky. And delicious.For best texture, store these in the fridge. They will last for about 2 weeks, well covered.For longer storage, wrap and freeze for up to 3 months. Thaw on the counter for about 30-45 minutes or overnight in the fridge.