Eight years ago, our family made a conscious decision to eat only unprocessed foods. This was quite a drastic lifestyle change for two adults who grew up eating just about everything from a box or a drive-thru window. Our lifestyle change meant that we gave up many of the foods we loved: snack bars, granola bars, and candy bars. Bars were practically a food group for us!
A few months into our lifestyle change, a friend recommended that I start making homemade granola bars. For a girl that barely knew how to cook a chicken, making something like granola bars sounded like a daunting task. With guidance from my friend, I soon began to feel comfortable making all sorts of wholesome granola bars and treats in my own kitchen.
As it turns out, homemade granola bars are far from a daunting task. They only require a few basic pantry ingredients, most of which are wholesome and nourishing. And, thanks to convenience of the KitchenAid® 14-Cup Food Processor with Commercial-Style Dicing Kit, homemade granola bars only require a few minutes of hands-on preparation time.
To make these bars, you’ll need your Food Processor, a few pantry ingredients, a large bowl, a skillet, parchment paper, and the Square Cake Pan from your KitchenAid® Professional-Grade Nonstick 5-piece Bakeware Set.
To start, place the whole almonds in your Food Processor, and pulse until the almonds are coarsely chopped. By hand this would take at least a few minutes to chop, but with the Food Processor, this task takes less than 30 seconds.
Once the almonds are chopped, place the almonds in a bowl with the rolled oats, flaxseeds, cinnamon, ginger, and salt.
Clean out the bowl of your Food Processor, then add in the dates. Pulse the dates until they form a sticky dough ball. Once again, this only takes about 30 seconds in the Food Processor, saving you time in the kitchen.
Now it’s time to make the granola bar “glue.” Combine the honey, almond butter, and sticky date dough from your Food Processor in a skillet, stirring over medium-high heat until the ingredients are combined and sticky.
Pour the granola bar “glue” over the oat mixture, and mix the ingredients until thoroughly combined. Finally, spread the granola mixture over a parchment-lined KitchenAid® Square Cake Pan. It helps to use the back of a glass or measuring cup to compact the granola.
In a separate bowl, warm the chocolate and coconut oil ingredients in the microwave for 1 minute. Stir until velvety smooth, and layer the chocolate mixture over the granola. All that’s left to do is place the Square Cake Pan in your freezer, and that’s it! 30 minutes later, the granola bars are ready to be enjoyed.
Homemade granola bars, particularly this no-bake recipe, are the perfect treat to make in advance and keep in the freezer for when you want something to snack on. It’s a snack you can feel good about enjoying!
Be sure to share your take on this No-Bake Chocolate Almond Granola Bars recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
No-Bake Chocolate Almond Granola Bars
Makes 10-12 servings
For the granola layer
1 1/2 cups raw almonds
1 1/2 cups old-fashioned rolled oats (use gluten-free certified oats for gluten-free granola bars)
2 tablespoons flaxseeds
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
1 cup Medjool dates, pits removed (about 12-13 dates)
1/3 cup honey
1/3 cup natural almond butter
1 1/2 teaspoons pure vanilla extract
For the chocolate layer
1/2 cup semi-sweet or dark chocolate chips
2 teaspoons virgin coconut oil
Flor de sal to garnish (optional)
Place the whole almonds into your KitchenAid® 14-Cup Food Processor with Commercial-Style Dicing Kit and pulse until the almonds are coarsely chopped. This should only take about 30 seconds.
In a large bowl, combine the rolled oats, flaxseeds, cinnamon, ginger, salt, and the chopped almonds.
Clean out the bowl of your Food Processor and add the dates. Pulse the dates, with the seeds removed, until they form a sticky dough ball, about 20-30 seconds.
Combine the honey, almond butter, and sticky date dough in a skillet, stirring over medium-high heat, until the ingredients are combined and sticky. Turn off the heat, and stir in the vanilla extract. Allow to cool for a few minutes.
Pour this wet mixture over the oat mixture, and mix the ingredients until thoroughly combined. You may need to use your hands for this process, so make sure the date mixture is cool enough to touch with your hands.
Line the Square Cake Pan from your KitchenAid® Professional-Grade Nonstick 5-piece Bakeware Set with parchment paper, making sure the paper spills over the sides of the Square Cake Pan for easier removal of the granola bars once solid. Pour the granola mixture into the Square Cake Pan and press the granola tightly down. It helps to use the back of a glass or measuring cup to compact the granola.
In a small bowl, warm the chocolate chips and coconut oil in the microwave for 1 minute. Once warm, stir the chocolate and coconut oil together until velvety and smooth. Pour the melted chocolate over the granola and spread with a spoon to create a thin top layer.
Freeze the granola bars for at least 30 minutes, until the chocolate is solid. Remove the granola from the freezer and lift the parchment (and granola) out of the Square Cake Pan. Flip the granola over, so the chocolate is on the bottom, and cut the granola into about 9-12 bars, depending on the size of your cut.
Sprinkle the chocolate layer of the granola bars with a few pinches of flor de sal before serving (optional).
Store the granola bars in an air-tight container in the fridge for about 2 weeks, or in the freezer for about 6 months.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*