Granola Bars with Chocolate Chips and Almond Butter

What is the difference between the bars that you made and the ones you made before? We used almond butter instead of peanut butter as the base and added one key ingredient.

As usual, these granola bars are so easy to make. You only need:

Dates.Oats.

Pecans or any other nut.

Almond Butter

Chocolate Chips.

Honey (or maple/agave syrup)

Even better? These bars are no-bake, and they take almost no time. This is my kind of bar. Look, ma! No GMOs, please! You can also use random chemicals, fillers, preservatives, and dyes. Win!

These little guys are amazing. We’re down to 4 now. I made 10 in two days. In other words, I alone ate two every day for three consecutive days. WHOOPS. It was too good to resist.

Texture: A little sticky, not crumbly, but soft, with a crunchy texture from the nuts.

Flavor Almond Butter, Pecans, and Dark Chocolate Chips were meant to go together.

Why haven’t I made them yet? I’m not sure, either. I am putting them under my unofficial guarantee of satisfaction. However, this works on food blogs and the internet. You will love these bars; trust me!

Ingredients

• 1 cup packed dates (pitted)
• Honey (substitute maple syrup or agave syrup for vegan options)
• 1/4 cup Almond Butter (if unsalted, add a healthy pinch of sea salt).
• 1/4 cup raw nuts, such as almonds or pecans
• Rolling oats, 1 1/2 cups (GF for those who are gluten-free)
• 14 cup semisweet chocolate chips or dark chocolate (dairy-free to keep it vegan).

Instructions

• OPTIONAL: To give the oats a toasted taste, toast them in an oven at 350 degrees F (176 Celsius) for 15 minutes. Not required but recommended.
• Put dates into a food processor and blend until they are small bits, then form a ball. Add oats and chocolate chips to the large bowl. With a wooden spatula, break down the dates to ensure they are evenly distributed throughout the ingredients. It’s OK to use small chunks.
• Honey and almond butter can be heated in a small pan and poured over the dry ingredients. Stir quickly to coat evenly. It’s OK if the chocolate chips melt a bit.
• Use your hands to shape the mixture into an even square. (Remember, you will cut them into 10-12 bars, and they should be about 1/2 inch thick. The original recipe states that you need to make them half an inch thick. It will require some work, but your warm hands will help you shape them.
• Cover them and place in the freezer for 15 minutes. Cut into 10 bars. (As per the original recipe // adjust for a different batch size). Please keep it in an airtight bag or container in the refrigerator to keep it fresh or in the freezer to store it for longer.