Chocolate Chip Coconut No-Bake Granola Bars Recipe ;- These grain-free and paleo no-bake granola bars are likely to quickly become your favorite—they’re chewy, crunchy, sweet, and salty! They are brimming with healthy fats, raisins, small chocolate chips, nuts, coconut flakes, and raw honey for sweetness. Addicting, kid-approved, grain-free, dairy-free, and gluten-free!
Chocolate Chip Coconut No-Bake Granola Bars Recipe
These grain-free and paleo no-bake granola bars are likely to quickly become your favorite—they’re chewy, crunchy, sweet, and salty! Packed with healthy fats and sweetened with raw honey, these treats are bursting with micro chocolate chips and raisins, almonds, and coconut flakes. Addicting, kid-approved, grain-free, dairy-free, and gluten-free!
Ingredients
- 1 cup raw pecan halves or walnuts
- 1 cup raw almonds
- 1 cup raw cashews
- 1 cup unsweetened coconut flakes
- 1 tsp cinnamon
- 1 cup raisins
- 1/2 tsp salt or
- 1/4 for less salty
- 1/4 cup organic coconut oil melted (use refined for no coconut flavor)
- 1/4 cup smooth almond butter
- 1/4 cup + 2 Tbsp raw honey
- 1 tsp pure vanilla extract
- 1/2 cup mini chocolate chips dairy free, soy free
Instructions
To “chop” the nuts into a crumbly texture, place them in a food processor and pulse a few times. A few larger pieces are okay, but be careful not to overmix! Move the nuts to a sizable mixing bowl*, then mix in the raisins, coconut flakes, cinnamon, and salt.
Melt the coconut oil in a small saucepan and mix in the honey and almond butter. Reduce heat to low and stir until almond butter and honey are melted. After the mixture is well-combined and smooth, take it off the heat and stir in the vanilla.
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Using a silicone spatula, I thoroughly mixed the liquid mixture with the dry ingredients in a big bowl after pouring it in. Make sure the dry ingredients is well coated by giving it a good stir. Add the chocolate chunks and mix gently once coated.
Grease an 8 x 8″ or 9 x 9″ square pan from bottom to top, leaving plenty on the sides for effortless removal. To compress the mixture firmly into the pan, transfer it in and push down with your hands or another piece of parchment paper.
To solidify, place the top in the freezer for at least an hour, or longer if you have the time, and cover it with parchment or plastic wrap.
Take the pan out of the freezer, then use the two ends of the parchment paper to lift the bars and place them on a chopping board.
Cut with a large, sharp knife into twenty bars. To store them separately, wrap each one in parchment paper and place in the refrigerator (for up to 2 weeks) or freezer (for longer).
Because of the coconut oil, the bars will begin to melt at room temperature; therefore, they must be kept cold to remain solid. Have fun!
Nutrition
- Calories: 241kcal
- Carbohydrates: 17g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 67mg
- Potassium: 250mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 5IU
- Vitamin C: 0.5mg
- Calcium: 54mg
- Iron: 1.4mg
Notes
Butter: Salted or unsalted butter will work just fine. Add a small amount of salt to the butter and sugar combination if you’re using unsalted butter. You could also use coconut oil in place of the other oil, but you would only need to microwave it for two minutes total—not two and a half.
Other mix-ins: Feel free to use your other favourite mix-ins in place of the chocolate chips, such as chopped coconut, almonds, or craisins. To Freeze: These homemade granola bars are freezer-safe! Each one should be wrapped separately in plastic wrap before being frozen in a freezer-safe container or resealable bag.
