Grain-Free Granola Bars with Dark Chocolate (Protein-Packed)
These grain-free granola bars (which are adapted from my Grain Free Granola Clusters) are crunchy yet tender, with an irresistible sweet-and-salty flavor. The bars are sturdy enough to transport, are packed with protein and fiber, can be stored for weeks, and are coated in a rich robe of dark chocolate. In other words, they’re everything my snacking dreams are made of! A single egg white gives the bars their structure and binds them together. You can use any mix of nuts you like (I prefer to do a mix of at least three kinds)—just be sure they’re raw. The bars can be sweetened with monk fruit sweetener, date sugar, or regular sugar, according to your preference. Enjoy them for a snack, breakfast, or dessert, or whenever your hunger calls.
Servings: 16 Bars
Ingredients
- Cooking spray or oil (for pan)
- Dry ingredients
- 1 ½ cups mixed raw nuts (such as almonds, pecans, walnuts, cashews and/or blanched hazelnuts—I like to do a mix of at least three)
- ⅓ cup unsweetened shredded coconut
- 2 tablespoons flaxseed meal
- 1 tablespoon chia seeds
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt
- Wet ingredients
- 2 tablespoons coconut oil
- 2 tablespoons nut butter (such as peanut butter or almond butter)
- ⅓ cup monk fruit sweetener (such as Lakanto sweetener) date sugar or organic cane sugar
- 1 teaspoon vanilla extract
- 1 large egg white beaten with a fork until bubbly
For finishing
- ¾ cup or (1 cup, if you’re a chocolate lover) chocolate chips or chopped dark chocolate
- Flaky sea salt optional
Instructions
- Preheat the oven to 325˚F (175˚C) with a rack in the center. Coat an 8x8-inch baking pan with cooking spray (or rub it with oil), then line it crosswise with parchment paper, leaving a 2-inch overhang (this will make it easy to pull the bars out after they’re cooked).
Combine the dry ingredients
- In a food processor, combine the nuts, coconut, flaxseed meal, chiaseeds, cinnamon and salt. Pulse until the nuts are coarsely chopped, about 10 pulses.
Combine the wet ingredients
- In a small microwave safe bowl (or small saucepan), stir together the coconut oil, nut butter, monk fruit sweetener (or sugar) and vanilla extract. Microwave for 30-60 seconds (or cook over medium heat), stirring occasionally, until evenly combined—the mixture will be quite thick. Scrape the mixture over the dry ingredients in the food processor and pulse until damp, about 10 pulses.
- Turn the food processor on and immediately pour the egg white through the feed tube. Process for 5 seconds, or until everything is evenly incorporated.
Bake
- Scrape the nut mixture into the prepared pan and spread it evenly over the bottom. Using your hands or the bottom of a flat cup, press the granola firmly into a compact, even layer. Bake the bars until the top is deep golden brown, rotating the pan halfway through, about 20 minutes.
- Sprinkle the chocolate chips or chopped chocolate evenly over the top of the hot bars. Slide the pan back into the oven for 1 minute, or just until the chocolate is softened. Using an off-set spatula, spread the (now melted!) chocolate evenly over the bars. If you’re a salt fan, you can sprinkle the top with flaky sea salt.
- Transfer the pan to a rack and let it cool completely (you can pop the pan into the fridge for 1 hour to cool it faster). Once cooled, run a thin, sharp knife along the edges of the pan, then use the parchment handles to transfer the granola to a cutting board. Cut it into bars or into squares.
- Storage: The granola bars can be stored in an airtight container at room temperature for up to 3 weeks, or they can be frozen for up to 3 months.
Notes
- I tested these bars in a metal baking pan. If using glass, check the bars a few minutes early.
- These granola bars rely on an egg white to make them sturdy enough to hold. If you have an egg allergy I suggest making these vegan granola clusters instead.
- You can use monk fruit sweetener (which is sugar free), date sugar (which is a natural sweetener) or regular sugar in these bars.
- You can use any mix of raw nuts you like (I suggest using at least 3 kinds), such as almonds, walnuts, pecans, cashews, and/or blanched hazelnuts. I haven’t tried the recipe using peanuts yet, but I bet they would be delicious as well.
- Any kind of chocolate chips or chopped chocolate will work (for a sugar-free granola bar, try Lily’s brand).
- The bars are made in a food processor, which is key, as it allows the ingredients to fully incorporate and stick together.
Loved this recipe? Check out @nickisizemore for more!