Whether you need an afternoon pick-me-up snack or a healthy treat to send to school with the kids, this grain-free, gluten-free granola bar recipe is sure to please both your taste buds and energy needs. With six grams of protein and a good source of potassium and calcium, you can have peace of mind knowing your treat is fueling your body in the right way.
- 1 1/2 cups pecan halves or walnuts
- 1 1/2 cups almonds
- 1 cup unsweetened coconut flakes
- 1/2 tsp salt
- 2 tablespoons organic coconut oil melted (use refined for neutral flavor)
- 2/3 cup nut butter like almond cashew, walnut, or sunflower butter (for paleo)
- 1/4 cup + 2 Tbsp pure maple syrup or raw honey (for paleo)
- 1 tsp pure vanilla extract
- 2/3 cup mini chocolate chips dairy-free
- Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture – a few larger pieces are a good thing – don’t overmix!
- Transfer the nuts to a large mixing bowl and stir in coconut flakes and salt to evenly combine.
- Place the melted coconut oil in a medium bowl and whisk in the nut butter and honey or maple syrup. Once the mixture is smooth and well combined, stir in the vanilla.
- Pour the wet mixture into the large bowl with the dry ingredients and stir to fully combine – I used a silicone spatula for this step. Thoroughly mix to make sure all the dry mixture is coated. Once coated, gently stir in the chocolate chips.
- Line an 8 x 8” or 9 x 9” square pan with parchment paper along the bottom and sides, with extra up the sides for easy removal. Transfer the mixture in and press down, using your hands, or another piece of parchment paper to get it packed tightly into the pan.
- Cover the top with parchment or plastic wrap, then set in the freezer for at least 1 hour to firm, or longer if you have time.
- Remove pan from freezer and grab two ends of the parchment paper to remove the bars, set on a cutting board.
- Using a long very sharp knife, cut into 15-20 bars. You can wrap them in parchment individually storing in the fridge (for up to two weeks) or freezer for longer.
- Bars will start to melt around room temp due to the coconut oil, so they’ll need to be kept chilled to stay firm. Enjoy!
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Dr. Jay Goodbinder ND DC DABCI is a doctor in Kansas City, MO who serves patients in the surrounding Kansas City areas, cities across the United States, and in several countries around the world.