This is no dieters granola bar. Nope, these Chocolate-Almond Granola Bars are purely decadent. They will satisfy your sweet tooth and make any chocoholic happy. Trust me, I would know. But because they are still technically a “granola bar”, I find them perfectly acceptable to have for breakfast. They do have oats in them after all. So that means they are made to be consumed in the early hours of the day. Right?
These granola bars are just packed with almonds and chocolate. They have triple the almond flavor: sliced almonds, almond butter and almond extract. AND triple the chocolate flavor: cocoa nibs, cocoa powder and dark chocolate. I think it’s safe to say these are my new favorite granola bars. Great for on-the-go snacking and perfect for sharing…if you can stand to part with them.
Recipe adapted from Love and Olive Oil
- 2 cups old-fashion oats (certified gluten-free, if necessary)
- 1 cup unsweetened shredded coconut
- 1 cup sliced almonds
- 1/4 tsp. salt
- 3 tablespoons cocoa nibs
- 1/2 cup honey
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons coconut oil
- 2 tablespoons almond butter
- 1/2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 4 ounces dark chocolate, chopped
- Pre-heat your oven to 350 degrees. Line an 8 X 8-inch baking pan with parchment paper, leaving some overhanging on the sides (you will use this later to help you lift out the granola bars). Set aside.
- In a large bowl toss together the oats, coconut, almonds and salt. Spread the mixture out onto a large rimmed baking sheet and bake in your pre-heated oven for 10 minutes, stirring once halfway through. Remove from the oven and transfer the toasted oat mixture back to the same large bowl. Add the cocoa nibs and set aside. Keep your oven set to 350 degrees.
- Meanwhile, in a small saucepan over medium heat combine the honey and the next five ingredients (through the almond extract). Stir frequently until everything is well incorporated and the mixture is smooth. Remove from the heat. Pour this mixture over the toasted oat mixture and stir until everything is well coated. Transfer the granola mixture to your prepared baking pan and using your hands or a spatula, firmly and evenly press the granola mixture down into the pan.
- Transfer the baking pan to your oven and bake for 12 minutes. Then remove the baking pan from the oven and scatter the chopped chocolate evenly over the top of the granola. Transfer the baking pan back to your oven for 1-2 minutes, or just until the chocolate is melted. Once the chocolate is mostly melted and soft, remove the baking pan from the oven and use a spatula or spoon to spread the melted chocolate out into an even layer over the top of the granola.
- Allow the granola to cool to room temperature in the baking pan for about 30 minutes. Then transfer to your refrigerator to chill for about 2 hours. This will help the granola set-up. Once chilled, lift the granola out of the baking pan using the overhanging parchment paper sides. Cut into squares or bars.
- Granola bars can be stored at room temperature in an airtight container between pieces of parchment paper or wax paper for approximately 1 week.
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I wonder what would happen if you used more almond butter in place of the coconut oil?
I cannot have coconut anything so replacing the oil would be needed and almond butter seems about the same consistancy…
Hi Cindy, I haven’t made these without the coconut oil so I can’t say for sure what would happen. But my instincts tell me it wouldn’t work with out. Coconut oil solidifies at room temperature, so it provides structure to the granola bars. While almond butter always stays in a more liquid-like consistency.