Feeling an early start to spring? The balmy breeze, bird-chirping and 5 minutes of winter sun got me thinking about spring activities…and healthy portable snacks.
It’s been a personal quest of mine to formulate a granola bar without oats, brown rice puffs, maple syrup or coconut sugar.
While all of those yummy ingredients are natural and delicious, they don’t add much balance to the blood sugar pendulum.
I LOVE granola. Particularly drenched in nut milk, soaked in kefir or as a nice bite-size crunch munch.
So here it is. My hippie nut bar take on granola, with the whole food sweetness of dates.
Grain-Free Granola Bars
Makes about 12 servings
2 cups unsweetened shredded coconut
1 cup raw nuts, chopped (I chose almonds & walnuts)
1 cup loosely packed pitted dates, pre-soaked
1/2 cup hemp hearts
1/3 cup optional seeds: chia, flax, sesame
1/4 cup unrefined coconut oil, melted and cooled
1 tbsp cinnamon
Pinch of Himalayan crystal salt
1 tsp pure vanilla powder (optional)
- In the bowl of a food processor, add shredded coconut, raw nuts, cinnamon and salt. Pulse until the consistency is blended and still quite chunky.
- Next, fold in the hemp hearts, flax and chia, followed by the melted coconut oil and pre-soaked/rinsed dates. Process until a thick gooey texture forms.
- Lay your mixture onto a parchment lined baking pan (8 x 11) and place another sheet of parchment over top. Take a rolling pin (or your hands) to roll out the dough evenly. Score the granola bars into 12 sweet little squares (3 x 4).
- Let set in the freezer for about 30 minutes. Once set, break apart your granola and bite in! Store them in the fridge or freezer for 1-2 weeks.
Nutrition facts per serving (1 bar): approx. 16 grams carbohydrate (8 grams naturally occurring sugar, 6 grams fiber), 14 grams energizing fat, 5 grams plant protein
Happy granola tendencies 🙂 ❤