Chocolate Almond Granola Bars Recipes

CHOCOLATE ALMOND GRANOLA BARS

Steps:

• Line an 8x8 baking pan with parchment paper or foil and let the edges hang over the pan so it's easy to lift the bars out.
• In a large bowl stir together the oats, almonds, and unsweetened cocoa powder.
• In a blender or food processor add the softened dates and a tablespoon of the water they were soaking in. Blend the dates until smooth.
• In a small microwavable bowl heat the almond butter and honey in the microwave for 15-30 seconds until they can easily be stirred together. Add the date puree to the almond butter mixture along with the vanilla and stir everything together until combined.
• Pour the wet ingredients in with the dry and fold together with a rubber spatula until everything comes together. If the mixture is too dry add in 1-2 teaspoons of the water the dates were soaking in. Pour the granola bar mixture into the prepared baking pan and press down into an even single layer.
• Cover the bars and refrigerate or freeze until they are firm enough to cut into 10 bars. Store the bars covered in the refrigerator for up to a week or individually wrap them in plastic wrap and store them in an airtight container in the freezer.

CHOCOLATE ALMOND GRANOLA

Steps:

• Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
• Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
• Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
• Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
• Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.

ALMOND, CHOCOLATE AND PRETZEL GRANOLA BARS

Steps:

• For the base: Preheat the oven to 350 degrees F.
• Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and coconut.
• For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
• Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the chocolate chips and pretzels. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
• Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.