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No Bake Granola Bars with Dark Chocolate {GF + V} | saltedplains.com

No-Bake Granola Bars with Maple-Sweetened Dark Chocolate {GF + V}

Protein packed and nutrient rich, these no-bake granola bars are made with 100% cacao sweetened with maple syrup, and make the perfect grab-and-go snack.
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 -10
Author Tessa Fisher


  • 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


  1. Line an 8x8 baking dish with parchment paper.
  2. 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.
  3. 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.
  4. Transfer mixture to the lined baking dish, and using a piece of parchment paper or plastic wrap, press mixture into baking dish until packed.
  5. Place baking dish in fridge for at least 30 minutes before removing from dish and cutting into bars.
  6. 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.
  7. Dip one side of each granola bar into chocolate and place on a piece of parchment paper to harden.
  8. 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.