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Chocolate Chip Almond Butter Granola Bars

Chocolate Chip Almond Butter Granola Bars

You men, these are even much better than the originals Trust me, I just ate 2 simultaneously to double validate and they’re in fact BETTER.

Roger that, over.

What’s the distinction between these bars and the first batch? Well, almond butter is the base instead of peanut butter and we added one extremely important, extremely essential ingredient: CHOCOLATE CHIPS, YO.

These granola bars are SO easy to make, per usual. All you require is:



Pecans (or any nut).

Almond Butter.

Chocolate Chips.

& Honey (or maple syrup/agave).

Even much better? They’re no-bake and take practically no time at all. That’s my kinda bar. And appearance, Ma! No GMOs! (Or other random fillers, chemicals, preservatives, and suspicious dyes.) Win!

Theses little guys are seriously amazing. I made 10 2 days and we’re currently down to 4.

Texture: A little sticky, soft however not crumbly, and crispy from the nuts.

Flavor: Almond butter, pecans, and dark chocolate chips were indicated to be together– period.

So, why haven’t you made these yet? I don’t know either. I’m putting my informal fulfillment guarantee on them, however that deals with food blogs and the internet. Just trust me– you will LIKE these bars!

Prep Time 30 minutes

Overall Time 30 minutes

Portions 10( bars)

Course Breakfast, Dessert, Snack

Cuisine Gluten-Free, Vegan (optional), Vegetarian

Freezer Friendly 1 month

Does it keep? 1-2 Weeks

  • 1 cup packed dates( pitted)
  • 1/4 cup honey ( sub maple syrup or agave for vegan alternative)
  • 1/4 cup almond butter ( if saltless, 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 provide a toasted flavor. Not required but advised.

  • Location dates in a food processor and mix till small bits stay and they form a ball. Transfer to a big mixing bowl and add oats, nuts, and chocolate chips. Stir with a wooden spoon, breaking down the dates so they distribute relatively equally throughout the active ingredients. Small chunks are OKAY.

  • Warm honey and almond butter in a small pan and pour over dry components. Stir rapidly to equally 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 cling wrap and utilize 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 composed) with an uniformly flat top. This will take a little work however the warmth of your hands will work well to shape them.

  • Still covered, pop them into the freezer to set for 15 minutes. Get rid of and cut into 10 bars (as original recipe is composed// adjust if altering batch size). Store in an airtight container or bag in the refrigerator to keep fresh, or in the freezer for longer term storage.

Nutrition info is a rough estimate.

Serving: 1 bars Calories: 246 kcal Carbohydrates: 34 g Protein: 4 g Fat: 11 g Saturated Fat: 2 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Salt: 0 mg Potassium: 0 mg Fiber: 4 g Sugar: 21 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 0 mg Iron: 0 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

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