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Chocolate Chip Peanut Butter Granola Bars

These vegan chocolate chip peanut butter granola bars are the perfect healthy, naturally sweetened and a totally delicious snack or breakfast!

Chocolate Chip Peanut Butter Granola Bars #granola #breakfast #snack #chocolate #nuts #vegan #dairyfree

These protein packed bars are loaded with dates, cashews, almonds, peanut butter, coconut and dark chocolate chips. All of the good things!

Plus they’re super easy to make and good for you! They’re great as a breakfast bar, post workout snack or afternoon pick-me-up!

For me, a granola bar needs to be sweet, chocolatey and full of texture. And these have all of that! With chunks of cashews and almonds they have the perfect crunch.

Whilst I’ve gone for cashews and almonds you can switch these up with any nuts that you prefer or have on hand!

Chocolate Chip Peanut Butter Granola Bars #granola #breakfast #snack #chocolate #nuts #vegan #dairyfree

What you’ll need for healthy chocolate chip granola bars:

  • Dates
  • Maple syrup
  • Almonds
  • Cashews
  • Peanut butter
  • Coconut oil
  • Cocao powder
  • Chia seeds
  • Rolled oats
  • Dessicated coconut
  • Dark chocolate

How to make vegan chocolate chip granola bars:

These granola bars start with toasting the nuts. I find this really emhances their nutty flavour and gets rid of any bitterness.

Place on a baking tray and pop in the oven for 4-5 minutes until lightly golden. Keep an eye on them as they will burn quickly.

Whilst they are toasting place the dates, peanut butter, maple syrup and vanilla in a food processor. Pulse until it forms a mostly smooth paste, a few chunks of dates is okay.

Chocolate Chip Peanut Butter Granola Bars #granola #breakfast #snack #chocolate #nuts #vegan #dairyfree

Now add the nuts and pulse until the nuts have broken down into smallish chunks.

Transfer to a bowl and add the oats, dessicated coconut, chia seeds, coconut oil, chocolate chips and cocao powder.

Use your hands to bring the mixture together until combined. Transfer into a parchment lined square cake tin and use the back of a spoon to spread into the corners.

Leave to set in the fridge for an hour and then cut into 12 slices. Melt the dark chocolate and drizzle on top of each slice! You can leave the chocolate drizzle off but in my opinion you can never have too much!

Chocolate Chip Granola Bars #granola #breakfast #snack #chocolate #nuts #vegan #dairyfree

They’ll keep in the fridge for 3-5 days, ready for you to grab for the week ahead!

For more chocolate treats you may enjoy these:

Chocolate Chip Granola

Coconut and Chocolate Flapjacks

Double Chocolate Peanut Butter Cookies

Chocolate Chip Peanut Butter Granola Bars

As always if you make these chocolate chip peanut butter granola bars be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


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Chocolate Chip Peanut Butter Granola Bars #granola #breakfast #snack #chocolate #nuts #vegan #dairyfree

Chocolate Chip Peanut Butter Granola Bars

Yield: 12 bars
Prep Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 15 minutes

These vegan chocolate chip peanut butter granola bars make the perfect protein packed breakfast or snack! Loaded with cashews, almonds, dates, maple syrup and coconut. Perfectly sweet and good for you!

Ingredients

  • 1/2 cup / 80g cashews
  • 1/2 cup / 80g blanched almonds
  • 1 cup / 150g dates, pitted
  • 1/2 cup / 125g peanut butter
  • 1/3 cup / 80ml maple syrup
  • 1 tsp vanilla essence
  • 1/2 cup / 40g desiccated coconut
  • 1.5 tbsp chia seeds
  • 2 tbsp coconut oil, melted
  • 2 cups / 180g rolled oats
  • 2 tbsp cocao powder
  • 50g dark chocolate (chips or bar)

Topping (optional)

  • 50g dark chocolate

Instructions

  1. Place cashews and almonds on a baking tray and toast in the oven for 4-5 minutes at 180C/350F. Keep an eye on them as they will burn quickly, they should be lightly golden.
  2. Place dates, peanut butter, maple syrup and vanilla in a food processor and pulse until it forms a paste and is mostly smooth. Some small chunks of dates is okay.
  3. Add the nuts to the food processor and blend until they have broken down into small chunks.
  4. Transfer to a bowl and add all the remaining ingredients. If using a bar of dark chocolate, cut into small chunks.
  5. Use your hands to bring the mixture together until it has combined into a rough ball shape.
  6. Line a 8x8 inch cake tin with parchment paper. Add the mixture and firmly push into the corners, use a back of a tablespoon to get it nice and flat.
  7. Pop in the fridge for an hour and then cut into 12 bars. Melt the dark chocolate over a bain-marie and then drizzle on top of each bar.

Notes

Use good quality dark chocolate, I use 70%.

You can sub the nuts for whatever you prefer or have on hand.

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

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Maurice Atkinson

Sunday 18th of April 2021

Fantast receipe and just made it today, although I passed on using chocolate to drizzle on top. I usually make flapjacks with sugar in the oven but will now change to using your receipe as much healthier and I think it tastes better. Thanks for posting.

Tamsin

Monday 19th of April 2021

Hi Maurice, so glad you enjoyed them :) they are definitely a nice healthy alternative to flapjacks :) Tamsin xo

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