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Coconut Chocolate Chunk Granola Bars Recipe
The perfect snack for busy days, these Coconut Chocolate Chunk Granola Bars are gluten-free, dairy-free, and easy to eat on the go. Make a batch, freeze them, and enjoy healthy snacking all week long!
INGREDIENTS1½ cups rolled oats 1½ cups crispy brown rice cereal 1 cup unsweetened shredded coconut ¼ cup slivered raw almonds 2 tsp. Navitas Organics Chia Seeds 2 tsp. ground cinnamon Pinch sea salt ½ cup brown rice syrup 1 Tbsp. maple syrup ⅓ cup almond butter 1 tsp. vanilla extract ¼ cup dairy-free chocolate chunks |
DIRECTIONSLine an 8x8-inch baking dish with parchment paper. Combine the first 7 ingredients in a large mixing bowl. Set aside. Place a small pot over medium heat on the stove. Add the brown rice syrup, maple syrup, nut butter and vanilla to the pot, whisking to incorporate. Once smooth and runny, pour this into the dry ingredients. Stir well with a spatula, coating the dry ingredients. Once incorporated, stir in the chocolate chunks. Transfer the mixture to the lined baking dish. Press it down as firmly and evenly as possible into a single layer, pushing it into all 4 corners of the dish. Freeze for at least 5 hours. Once firm, remove the block from the dish and use a sharp knife to slice into squares or bars. Submitted by Angela Simpson | My Fresh Perspective |
The perfect snack for busy days, these Coconut Chocolate Chunk Granola Bars are gluten-free, dairy-free, and easy to eat on the go. Make a batch, freeze them, and enjoy healthy snacking all week long!
Ingredients
1 ½ cups rolled oats
1 ½ cups crispy brown rice cereal
- 1 cup unsweetened shredded coconut
- ¼ cup slivered raw almonds
-
2 tsp. Navitas Organics Chia Seeds
- 2 tsp. ground cinnamon
- Pinch sea salt
- ½ cup brown rice syrup
- 1 Tbsp. maple syrup
- ⅓ cup almond butter
- 1 tsp. vanilla extract
- ¼ cup dairy-free chocolate chunks
Directions
- Line an 8x8-inch baking dish with parchment paper.
- Combine the first 7 ingredients in a large mixing bowl. Set aside.
- Place a small pot over medium heat on the stove. Add the brown rice syrup, maple syrup, nut butter and vanilla to the pot, whisking to incorporate. Once smooth and runny, pour this into the dry ingredients.
- Stir well with a spatula, coating the dry ingredients. Once incorporated, stir in the chocolate chunks.
- Transfer the mixture to the lined baking dish. Press it down as firmly and evenly as possible into a single layer, pushing it into all 4 corners of the dish. Freeze for at least 5 hours. Once firm, remove the block from the dish and use a sharp knife to slice into squares or bars.