In preparation of our train trip to Santa Fe last weekend, I made these no-bake granola bars with maple-sweetened dark chocolate anticipating that the snack car offering would be slim (or not gluten-free).
True to form, high summer temps have finally arrived in Kansas City (which I secretly love) and the thought of making these granola bars without an oven was a welcome one.
Still in pursuit of grab-and-go snack and breakfast items I can utilize during the workweek, these no-bake granola bars with maple-sweetened dark chocolate definitely fit the bill. The maple-sweetened dark chocolate I dipped the bars in came from Jennifer Katzinger’s cookbook, Honey & Oats, and will likely be my go-to for dairy-free dark chocolate from now on.
You can easily sub in different types of nuts, or leave off the chocolate completely. Versatile and low-stress. Happy weekend, y’all!
No-Bake Granola Bars with Maple-Sweetened Dark Chocolate {GF + V}
Ingredients
- For the bars
- 1 cup raw almonds
- 1/2 cup raw pecans chopped
- 1/4 cup raw walnuts chopped
- 1/4 cup raw pepitas
- 2 tablespoons chia seeds
- 1/4 cup creamy salted almond butter
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- pinch of salt
- For the maple-sweetened dark chocolate a melted dark chocolate bar can be substituted
- 8- ounce unsweetened chocolate bar chopped
- 2 teaspoons pure vanilla extract
- 1/2 cup maple syrup
- 1/4 teaspoons salt
Instructions
- Line an 8x8 baking dish with parchment paper.
- To toast nuts, preheat oven to 350 degrees. Place the almonds, pecans, walnuts, and pepitas on a cookie sheet and toast in oven for 5-8 minutes, careful not to burn.
- Set toasted nuts aside and allow to cool. In a small saucepan, combine almond butter and maple syrup on low heat. Once thoroughly combined, add vanilla extract and pinch of salt. Place nuts in a large bowl, add chia seeds and almond butter mixture. Stir until nut mixture is evenly coated.
- Transfer mixture to the lined baking dish, and using a piece of parchment paper or plastic wrap, press mixture into baking dish until packed.
- Place baking dish in fridge for at least 30 minutes before removing from dish and cutting into bars.
- Once the bars are chilled and firm, melt the chocolate in a double boiler or metal bowl placed over a saucepan that has a few inches of simmering water (careful to not allow water to touch bowl). Use a rubber spatula to stir and scrape sides of bowl. When the chocolate has melted, whisk in vanilla extract, maple syrup, and salt. Once combined, remove from heat.
- Dip one side of each granola bar into chocolate and place on a piece of parchment paper to harden.
- Keep bars in an airtight container in the fridge or freezer.
Recipe Notes
Adapted from Minimalist Baker and maple-sweetened chocolate recipe from Jennifer Katzinger's Honey & Oats.
Wrap bars individually in plastic wrap for an easy way to grab-and-go.
Kathryne says
I’ll admit that I’m not a fan of pre-packaged granola bars but THESE. These looks totally awesome. Especially with those chocolate-dipped bottoms. Let’s hang out this weekend!
Tessa says
Thank you! YES, let’s!
Alissa says
hot dang these are hawt!
Tessa says
Haha, well, thank you!! :)
zeev says
” NOBAKE GRANOLA BARS WITH MAPLE_SWEETENED DARK CHOCOLATE”
your top line says ” made with 100% cacao” yet the recipe calls for melted bar. Please tell me how do use cacao.
I have made it with chocolate and it is outstanding, but today i am restricted (cannot find none dairy chocolate)
Zeev
Tessa says
Thanks, Zeev! I like to use Ghirardelli Chocolate Baking Bars for making the maple-sweetened dark chocolate. It is made from 100% cacao unsweetened chocolate and dairy-free. You could also buy Enjoy Life brand dark chocolate bars or chocolate chips for this. All of their products are dairy-free. You can find Enjoy Life brand products on Amazon. I hope this helps!
Sarah | Drool-Worthy says
Beautiful! Can’t wait to keep following your stuff! :)
Tessa says
Thanks so much, Sarah!
Angie@Angie's Recipes says
Gosh..these granola bars look so darn good! I wouldn’t be able to stop eating them until they were all gone!
Tessa says
Thanks, Angie! They can be a little addictive. :)
Marissa | Pinch and Swirl says
These are gorgeous and so simple! Thank you!
Tessa says
Thanks so much, Marissa! Hope you enjoy!
hochzeit says
After checking out a few of the blog articles on your web page,
I really appreciate your way of writing a blog. I saved as a favorite
it to my bookmark webpage list and will be checking back soon. Please check out my website too and tell me
what you think.
Anna says
these look so perfect to eat on the go!!
https://aspoonfulofnature.wordpress.com/
Tessa says
Thank you, Anna! One of my favorites!
Tricia says
THESE ARE SO DELICIOUS! I just made these and I absolutely love them :) Thanks for the great recipe!
Tessa says
Ah, thank you, Tricia! I am so glad you loved them. It is one of my favorites as well! :)
Rebecca says
I’m sorry but I hate maple anything can I substitute with agave or brown rice syrup?
Tessa says
I think brown rice syrup would work pretty well as a sub!