Delicious Peanut Butter Granola Bars
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Ingredients
1 tsp pure vanilla extract
¼ cup raw honey – local is best
½ cup natural unsweetened peanut butter (or almond butter)
2 TBSP coconut oil
½ cup raw almonds
½ cup raw walnuts
½ cup raw pecans
½ cup raw cashews
5 Medjool dates
¼ cup sunflower seeds
¼ cup shredded coconut, unsweetened
1 tsp (5 ml) pure vanilla extract
60 ml (85 grams) raw honey – local is best
120 grams natural unsweetened peanut butter (or almond butter)
2 TBSP (30 ml) coconut oil
55 grams raw almonds
58 grams raw walnuts
50 grams raw pecans
75 grams raw cashews
5 Medjool dates
34 grams sunflower seeds
20 grams shredded coconut, unsweetened
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Instructions
- Combine the vanilla, honey, peanut butter, and coconut oil in a saucepan over medium-low heat.
- While the mixture is heating, place all of the nuts and dates in a food processor and chop until the mixture resembles course sand.
- Add the shredded coconut and sunflower seeds and pulse a few times until the sunflower seeds are roughly chopped.
- Remove the coconut oil mixture from the stove once it has melted, then stir in the nut mixture.
- Line an 8×8-inch (20.3x20.3-cm) baking pan with parchment paper, then pour the granola bar mixture into the pan.
- Place another piece of parchment on top, and use your palms to press the mixture into the pan evenly. Make sure to pack it down as tightly as possible. This will help the bars bind and not crumble.
- Place in the freezer to set for 2 hours.
- Lift the parchment paper out of the pan and place on a cutting board.
- Use a sharp knife to cut the bars into rectangles.
Nutritional Info
Storage
You can store these in the refrigerator for 2 weeks, or the freezer for a few months. If storing in the freezer, remove the bars for about 20 minutes prior to serving.
Notes
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