Snack healthy with these Grain-Free Granola Bars. They are filled with superfoods that will give you an automatic energy boost to keep you going. Vegan, and gluten and grain-free!
One of the lessons I have learned over the years of cleansing is that when eating a whole food, plant-based diet, you can get hungry often. It’s a hunger that comes from nowhere and hits you like a hurricane, possessing all your thoughts until you are completely useless until you eat again.
You must know what I’m talking about, right?
It took me years to learn (as is the case with most of life’s lessons) that for that reason when cleansing I should be stocked up on healthy, hearty, wholesome snacks.
Beyond being grain-free they are made with no added sugar and filled with some of my favorite superfoods (why hello goji berries and cacao nibs!). Plus, fortunately for all of us, they are super easy to make!
Benefits of Grain-Free Granola Bars
Because these granola bars are filled with superfoods, they provide all kinds of benefits to your body. Some of these benefits include:
- Mood and energy enhancements
- Tons of antioxidants
- Detoxification properties
- Immune support
- Anti-Inflammatory benefits
- Anti-Aging properties
A true superfood lifesaver!
Recommended Ingredients & Equipment
These “granola” bars are a variation of my Raw Trail Mix Bars similar in that the base is made from walnuts and unsweetened coconut (rather than oats), sweetened with dates, then held together with a little bit of nut butter. These ingredients are blended together to create a sweet and nutty dough-like base for the Grain-Free Granola Bars.
Ingredients & Substitutions
- Medjool Dates – You’ll need to use Medjool dates. They are bigger and juicier than traditional dates which help bind the nuts and coconut together. Without Medjool dates, you’ll risk getting a crumbly bar.
- Shredded Coconut – Make sure to use unsweetened desiccated coconut.
- Almond Butter – Any nut or seed butter is fine.
- Superfood Mix-ins – I use a combination of almonds, cacao nibs, pumpkin seeds, goji berries, and hemp seeds. You could also add raisins, sunflower seeds, chia seeds, and pistachios. Just note, it’s important to keep the mix-in/walnut base ratio similar to the recipe to avoid the bar from being crumbly.
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Grain-Free Granola Bars
Step One- Make the Granola Base
Combine the walnuts, dates, coconut, and almond butter in a food processor and blend until the ingredients are well combined. They will still have a bit of a crumb but should stick together when pressed between your fingers.
Step Two – Add your Mix-Ins
Once you have your base, it’s time to add your mix-ins. You can really add anything. Some other foods that I have added in the past are raisins, sunflower seeds, chia seeds, and pistachios.
Pro Tip: It’s important to keep the mix-in/walnut base ratio as the recipe. If you add extra mix-ins to the base you’ll again risk getting a crumbly bar.
Most commonly I like to use a mixture of cacao nibs, goji berries, and pumpkin seeds along with a few other things. I like the flavor combination of bitter cacao nibs with the tartness of the goji berries and earthiness of the pumpkin seeds.
Step Three – Press and Set
Once the granola bars are well combined, press them into a parchment-lined baking sheet. Place another piece of parchment paper over the top of the granola bars and roll the granola bars evenly into the pan. Place them in the refrigerator for at last 4 hours before slicing up and serving.
Serving and Storing
Serving immediately or store in an airtight container in the refrigerator for up to 5 days or the freezer for 2 months.
More Vegan Granola Recipes
- Chewy Peanut Butter Granola Bars
- Gluten-Free Breakfast Cookies
- Peanut Butter Protein Bites
- 4-Ingredient Chocolate Peanut Butter Cookies
Cuisine: Vegan, Gluten-Free
Servings: 12 bars
Calories: 290 kcal
Author: Sarah McMinn
In a food processor combine walnuts, dates, 1/2 cup shredded coconut, and almond butter. Blend until well combined and moist. The dough should hold together when pressed between your fingers.
Transfer walnut/date mixture into a large bowl and add remaining ingredients including the extra 1/4 cup of coconut. Stir together until well combined.
Line an 11x7 baking dish with parchment paper. Transfer the bars into the pan then top with another piece of parchment paper. Evenly spread or roll the granola bars throughout the pan.
Refrigerate for at least 4 hours.
Remove the bars from refrigerator, cut into 12 equal pieces and transfer to an airtight container. Granola bars can stay in the refrigerator for up to 5 days or the freezer for 2 months.
Serving and Storing - Serving immediately or store in an airtight container in the refrigerator for up to 5 days or the freezer for 2 months.