You guys, these are even better than the originals. Trust me, I just ate two at once to double confirm and they’re in fact BETTER.
Roger that, over.
What’s the difference between these bars and the first batch? Well, almond butter is the base instead of peanut butter and we added one very essential, very key ingredient: CHOCOLATE CHIPS, YO.
These granola bars are SO easy to make, per usual. All you need is:
Pecans (or any nut).
& Honey (or maple syrup/agave).
Even better? They’re no-bake and take virtually no time at all. That’s my kinda bar. And look, Ma! No GMOs! (Or other random fillers, chemicals, preservatives, and suspicious dyes.) Win!
Theses little guys are seriously amazing. I made 10 two days and we’re already down to 4. As in, I alone have eaten two a day three days in a row. WHOOPS. Too good, I couldn’t help it.
Texture: Slightly sticky, soft but not crumbly, and crunchy from the nuts.
Flavor: Almond butter, pecans, and dark chocolate chips were meant to be together – period.
So, why haven’t you made these yet? I don’t know either. I’m putting my unofficial satisfaction guarantee on them, however that works with food blogs and the internet. Just trust me – you will LOVE these bars!
Chocolate Chip Almond Butter Granola Bars
- 1 cup packed dates (pitted)
- 1/4 cup honey (sub maple syrup or agave for vegan option)
- 1/4 cup almond butter (if unsalted, add a healthy pinch sea salt)
- 3/4 cup raw nuts (such as pecans and almonds)
- 1 1/2 cups rolled oats (GF for gluten-free eaters)
- 1/4 cup semisweet or dark chocolate chips (dairy-free to keep vegan)
- OPTIONAL: Toast oats in a 350-degree F (176 C) oven for 15 minutes to give a toasted flavor. Not necessary but recommended.
- Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir with a wooden spoon, breaking down the dates so they disperse fairly evenly throughout the ingredients. Small chunks are OK.
- Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir quickly to evenly coat. The chocolate chips will get a little melty – that’s fine and even desirable.
- Transfer to a shallow pan (such as 8×8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and use your hands to form the mixture into a tight square (keeping in mind you want them about 1/2 thick and you’ll cut them into 10-12 bars // amount as original recipe is written) with a uniformly flat top. This will take a little work but the warmth of your hands will work well to shape them.
- Still covered, pop them into the freezer to set for 15 minutes. Remove and cut into 10 bars (as original recipe is written // adjust if altering batch size). Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.