What if, this Christmas, instead of giving friends and family a bunch of sugary, butter-filled cookies, you gave them a leg up on their New Year’s resolutions and gave them these chewy chocolate granola bars instead? They’re naturally sweetened, dense, chewy, and chocolatey; dare I say…they’re actually quite brownie-like! Plus that pop of dried cranberries is just so festive, don’t you think? Ok, Ok, I know the holidays are a time for traditions and treats, but at some point, people just aren’t going to be able to handle another cookie. Give them another option with these!
I’m going to try really hard this holiday season not to have to “start over” come New Year’s Day, and having healthy alternatives like these granola bars is my game plan. Join me and we’ll all be happier and healthier this season!
These bars are full of all sorts of goodness, and of course, naturally sweetened. We’ve got almond meal for healthy fat and protein, oats full of fiber, seeds for folic acid, cocoa for magnesium and a mood-boosting dose of tryptophan from the dates. The beauty of granola bars is that you can literally throw anything in them and they usually turn out pretty good no matter what. So feel free to sub other nuts or seeds in, to use raisins instead of cranberries or cherries, or just leave them out altogether as the Hubs prefers. I also like to use half crisped rice instead of all oats in my bars and granolas because it helps cut the calorie content, not that I’m counting calories, but still. But if you don’t have any or if you prefer them that way, please feel free to use all oats and omit the crisped rice. Have fun with them and see what combinations you like best!
| Chewy Chocolate Granola Bars | Print |
- ½ cup unsweetened shredded coconut, toasted
- 1 cup dates, blended with ¼ cup plus 3 Tablespoons boiling water
- ¼ cup honey, or sub agave or maple syrup for vegan
- ½ tsp. vanilla extract
- ¼ tsp. salt
- 1.5 cups quick cooking oats
- 1.5 cups crisped rice cereal, preferable brown rice
- ¼ cup cocoa powder
- ½ cup almond meal (you can also make this by grinding whole almonds in a coffee grinder or food processor)
- ½ cup dried fruit (I used a dried berry mix with cherries, blueberries, and cranberries)
- ¼ cup raw unsalted sunflower seeds
- ¼ cup raw unsalted pumpkin seeds
- 2 Tb. Chia seeds
- Turn your broiler on high and spread the coconut on a parchment lined baking sheet. Toast for 1.5 minutes, watching carefully that it doesn't burn. It should turn a slightly golden brown.
- In a blender, food processor, or magic bullet, place the dates, boiling water, honey, salt, and vanilla and blend until smooth. Set aside.
- In a large mixing bowl, add all other ingredients and stir to combine. Add the date/honey mixture and stir until everything is equally and completely coated.
- Poor the mix onto a parchment lined 9 x 13 inch baking pan and press firmly with the back of your spatula until there is an even layer across the entire pan. Be sure to press firmly otherwise they'll fall apart when you try to cut them.
- Cover with plastic wrap, and let set in the refrigerator for at least three hours, or overnight.
- Cut into 24 squares and store in an airtight container in the fridge for up to 2 weeks. If stacking them in a container, separate them with a layer of parchment paper. Or, package them up in a cute holiday bag and bring some to your neighbour!
