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+ servings
Nut and seed granola bars that have been dipped in chocolate laid in rows on white parchment paper.
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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.
Course Snack
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 471kcal
Author Tessa

Ingredients

For the bars

  • 1 cup raw almonds
  • ½ cup raw pecans chopped
  • ¼ cup raw walnuts chopped
  • ¼ cup raw pepitas
  • 2 tablespoons chia seeds
  • ¼ cup creamy salted almond butter
  • ¼ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • pinch of salt

For the maple-sweetened dark chocolate

  • 8- ounces dairy-free unsweetened chocolate chopped
  • 2 teaspoons pure vanilla extract
  • ½ cup maple syrup
  • ¼ 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.

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.

Nutrition

Calories: 471kcal | Carbohydrates: 37g | Protein: 11g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 84mg | Potassium: 560mg | Fiber: 10g | Sugar: 20g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 7mg