A healthy blend of toasted oats and walnuts, almond butter, cocoa, maple syrup, and dates underneath a salted dark chocolate topping. That’s what we’re looking at with these homemade granola bars. No protein powder or low fat cheat codes, just a band of tasty wholesome ingredients.
This is a change of pace from my typical high protein snacks and desserts. I consider these granola bars closer to “energy” bars or bites. They are a great pre-workout snack or night-time sweet treat replacement. Personally, I find myself having one with my morning cup of coffee regardless of the nutrition facts.
My recipe makes a big batch that should last up to a month covered in the refrigerator. You can customize the size of the granola bars to fit your calorie needs and snacking preferences. My recommended sixteen bars easily become thirty-two calorie-conservative granola bites.
You can also customize the ingredients pretty easily since there’s no baking required other than toasting the oats and nuts. I adapted the recipe from Joshua McFadden’s cookbook, where he originally used cashews and hazelnuts. Other nuts and nut butters, sweeteners like honey, and add-ins like malt powder or cocoa alternatives would all be fun swaps.
I’m planning to make chocolate orange and pistachio bars next. So be sure to check back for those! You can check in when you come back to let me know your thoughts about these chocolate bars in a recipe review or comment. Wink wink.
Until then, continue raising the bar. – Mason
Dark Chocolate Granola Bars
Ingredients
- 1 ½ cups (144g) Rolled Oats
- 2 cups (244g) Raw Shelled Walnuts
- 2 cups (350g) Pitted Dates
- ½ cup (128g) Almond Butter
- ½ cup (40g) Cocoa Powder
- ¼ cup (60g) Maple Syrup
- 1 teaspoon Kosher Salt
- 1 Tablespoon (16g) Olive Oil
- 3 oz (84g) 72% Dark Chocolate roughly chopped
Instructions
- Toast the oats and walnuts on a sheet pan for 15 minutes in a 350ºF oven. Cool briefly before combining with the remaining ingredients.
- Add the pitted dates to a food processor and pulse a few times before adding the cooled toasted oats/nuts and pulse a few more times. Then add the almond butter, cocoa powder, syrup, and salt. Pulse a few more times. You don't want to make a smooth puree, just an evenly mixed granola-like blend.
- Place the mixture in a parchment lined dish and press into an even layer. Refrigerate for 30 minutes. (I used a 1/8 sheet pan that measures about 6.5"x9.5" for the bars pictured here. I've also used a 1/4 sheet pan that measures closer to 9"x13". Would you rather have thin or thick granola bars?)
- After 30 minutes, melt the chocolate and olive oil together in a saucepan over low heat. Pour the melted chocolate over the pressed granola and spread it around. Carefully smack the dish on a flat surface to make sure it's evenly distributed.
- Refrigerate for at least an hour before slicing. Optional: Sprinkle flaky salt over the bars 20-30 minutes into the chocolate setting.
- The bars should keep in an airtight container inside the refrigerator for up to a month.
