Confession time: I’m a C H O C O H O L I C.
I’m starting to think it’s a byproduct of sheer exhaustion coupled with the fact that chocolate is a produced from a sacred plant, which basically makes me more spiritual when I eat it, and who doesn’t want to hop on that bandwagon?
These protein packed chocolate covered granola bars are the answer to my cacao lover prayers, and if you’re looking for a super-food rich alternative for your end-of-the-day-we-all-survived-I-deserve-this treat, look no further!
This recipe is quick to throw together and (more importantly) quick to clean up ,
My favorite thing about this type of recipe is that its so easy to customize with whatever you have on hand.
I AM NOT INA GARTEN (no matter how much I wish I was) and I do not have a pantry stocked the rarest ingredients of the Gods, so customizable is crucial in my house.
If you see anything here that you don’t have on hand, don’t panic, there are a million substitutes that wont compromise the integrity of these little beauties.
I’d say my must-have components are as follows (especially if you want that “Chewy” nostalgia of your childhood >>
Nut Butter (Great binding agent that is packed with protein and nutrients!)
Sticky Sweetener (Helps give that soft chewy texture while holding everything sweetly in place)
Quick Cook Oats (much easier to chew than their traditional counterparts!)
Lilly’s Chocolate (because it’s sugar free and can’t get you any closer in taste and texture to it’s less healthy counterparts)
The rest is completely up to you (or your pantry) to create the perfect granola bar. If you do make any changes, leave me your love notes in the comments! I love learning what works for you beautiful humans.
PROTEIN PACKED GRANOLA BARS
- 3 Cups Quick Oats
- 3/4 Cup Shredded Coconut
- 1/4 Cup Chia Seeds
- 1/4 tsp Salt
- 1/2 Cup Almond Butter
- 1/2 Cup Peanut Butter
- 1/2 Cup Raw Unfiltered Honey
- 1/2 Cup Lilly’s Sugar Free Chocolate (THIS STUFF IS MIRACULOUS!)
Combine nut butters, honey and salt in a large bowl, add chia seeds and coconut and then the oats one cup at a time until fully coated. Line a 9×13 baking dish with parchment or wax paper making sure the edges of the paper come up enough so that you can use the edges too remove your bars once they’ve set. Pour your oat mixture in and evenly distribute and press it into the pan.
In a double boiler, melt the chocolate then drizzle across the top of the oats (or if you’re like me, use a full cup of chocolate and just dump it on top).
Place the bars in the fridge until they’ve set and the chocolate has solidified (at least 30 minutes).
Remove the bars by the edges of the paper and cut into squares or bars, whichever you prefer.
These will keep in the fridge for up to a week but they also freeze beautifully (should they last that long).