I first discovered this recipe when I was planning my best friend’s baby shower. Her theme was “Let the Adventure Begin….” as she is an outdoors-woman and avid hiker. Along with a trail mix bar, I also wanted to include a hearty “granola” bar to tie in with the theme. This bar doesn’t contain any granola, but I took a chance that the guests would enjoy the nuts, chocolate and subtle sweetness – they loved it! I ended up emailing 4 of the guests the recipe following the shower. I try to make this recipe once a month and keep the bars in the freezer, my kids think it’s one of the best “desserts” in my arsenal 😉
Recipe adapted from: Against All Grain
- 2 teaspoons vanilla
- 1/2 cup raw honey
- 1 cup almond butter
- ¼ cup coconut oil
- 1 cup raw almonds
- 1 cup raw walnuts
- 1 cup raw pecans
- 1 cup raw cashews
- 10 pitted medjool dates
- ½ cup sunflower seeds
- ½ cup shredded coconut, unsweetened
- ½ cup chocolate chips
- Combine the vanilla, honey, almond butter, and coconut oil in a saucepan over medium-low heat.
- While the mixture is heating, place all of the nuts and dates in a food processor and chop until the mixture resembles coarse sand.
- Add the shredded coconut and sunflower seeds and pulse a few times until the sunflower seeds are roughly chopped.
- Remove the coconut oil mixture from the stove once it has melted, then stir in the nut mixture.
- Line a 9×12 baking pan with parchment paper, then pour the granola bar mixture into the pan.
- 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.
- 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 or squares.
- 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.