These are super delicious! I love peanut butter and chocolate so these homemade, healthy granola bars are right up my alley. They do not last long at all in our house.
Picture of my ingredients. (I didn’t have natural peanut butter so I had to use regular. Gasp!)
I melt the chocolate and spread it on top, instead of doing it like the recipe says to.
For more pictures of the entire process, see link at bottom of page to website I got this recipe from.
Here is the recipe for these delicious snacks:
Dark Chocolate Peanut Butter “Granola” Bars
Ingredients (makes 10 bars):
- 1 teaspoon vanilla
- 1/4 cup raw honey
- 1/2 cup natural unsweetened peanut butter (or Almond Butter)
- 2 tablespoons coconut oil
- 1/2 cup raw almonds
- 1/2 cup raw walnuts
- 1/2 cup raw pecans
- 1/2 cup raw cashews
- 5 medjool dates
- 1/4 cup sunflower seeds
- 1/4 cup shredded coconut, unsweetened
- 1/4 cup 80% cacao dark chocolate chips (omit for SCD)
Combine the vanilla, honey, peanut 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 course 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 an 8×8 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.
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.
Recipe from againstallgrain.com