Happy Humpday friends! I think we just might make it through the week. To help, I have a special mid-week treat for you all that takes minimal effort for a spectacular outcome!
I need…nay, REQUIRE an afternoon snack in order to make it through the end of the work day. The time between lunch a dinner is far too long and around 4:00 I start to get that little twinge of “hangry” coming on. No one wants to have to deal with that. So I try to make sure I always have something substantial on hand that will get me through the final hour of my work day and, better yet, hold me over until around 8PM when I finally sit down for dinner. Now, fruit, hard boiled eggs, or a handful of almonds would all be totally viable options. But I need something a little more exciting. Something that says, “You can do this.” and give me that little push when the afternoon slump hits.
My most recent afternoon treat has been these “Grain Free Granola Bars” (which is a total oxymoron, but just go with it.) I think the recipe originally came from Danielle Walker at Against All Grain and I have been making different versions/variations sporadically for years. I keep coming back to these babies because they are a cinch to make and are SO tasty!
The ingredient list might look long, but it’s really just a bunch of different types of nuts that can be substituted, traded, swapped, etc. based on what you have in your pantry.
Ingredients:
- 1/2 cup Almonds
- 1/2 cup Walnuts
- 1/2 cup Pecans
- 1/2 cup Cashews
- 5 Pitted Dates (or a small handful)
- 1/4 cup Sunflower Seeds
- 1/4 cup Shredded Coconut
- 1/4 cup Honey
- 1/2 cup Almond Butter
- 2 Tbsp Coconut Oil
- 1 tsp Vanilla
- 1/4 cup Mini Chocolate Chips
Instructions: 
- Start by adding all the nuts and dates into the food processor (1st 5 ingredients.) Process for about 20 seconds until course.
- Next, add the sunflower seeds, shredded coconut, honey, almond butter, coconut oil, and vanilla (next 6 ingredients.) Give the food processor another whirl until all ingredients are well combined (you may have to stop a couple times and help the process with a spatula-I did!)
- Finally, add the chocolate chips and pulse until they are well incorporated.
- Line an 8×8 baking dish with parchment paper, leaving a little extra on the sides. Pour the mixture into the pan and use your fingers to press down evenly until everything is flat.
- Place the pan in the freezer for about 20 minutes. Once cooled, remove the bars from the pan using the extra parchment paper. Place on a cutting board and slice into squares (or rectangles if you’d rather have true bars!)
- Store in a freezer…until they are gone. They won’t reach any sort of expiration date, I promise!
I hope you enjoy these perfect, healthy snacks! They are so easy to make and have saved me from many cranky afternoons when hunger strikes!
- 1/2 cup Almonds
- 1/2 cup Walnuts
- 1/2 cup Pecans
- 1/2 cup Cashews
- 5-8 Pitted Dates
- 1/4 cup Sunflower Seeds
- 1/4 cup Shredded Coconut
- 1/4 cup Honey
- 1/2 cup Almond Butter
- 2 Tbsp Coconut Oil
- 1 tsp Vanilla
- 1/4 cup Mini Chocolate Chips
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Add all the nuts and dates into the food processor. Process for about 20 seconds, until course.
-
Next, add the sunflower seeds, shredded coconut, honey, almond butter, coconut oil, and vanilla. Give the food processor another whirl until all ingredients are well combined (you may have to stop a couple times and help the process with a spatula-I did!)
-
Finally, add the chocolate chips and pulse until they are well incorporated.
-
Line an 8x8 baking dish with parchment paper, leaving a little extra on the sides. Pour the mixture into the pan and use your fingers to press down evenly until everything is flat.
-
Place the pan in the freezer for about 20 minutes. Once cooled, remove the bars from the pan using the extra parchment paper. Place on a cutting board and slice into squares (or rectangles if you'd rather have true bars!)
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