These grain free granola bars are the perfect gluten-free snack bar! Makes 9 servings
Macros: 335 cal, fat 20g, carbs 34g, protein 9g, fibre 6g
8 dates, pitted
2 cups almonds
1 cup coconut chips
1/3 cup coconut butter, melted
1/4 cup coconut oil, melted
2 tbsp maple syrup.
1/4 cup dried blueberries
2 tbsp dairy free chocolate chips
4 tbsp collagen
1 tsp cinnamon
Line an 8×8″ baking pan with parchment paper and set aside.
If the dates are hard, soften in warm water for 10 minutes.
Using a food processor, process the dates for 10-15 seconds.
Add in the almonds and coconut chips and process for another 10 seconds. It’s fine to still have some big chunks here.
Spoon the mixture out into a large mixing bowl, and stir in the remainder of the ingredients. Mix well to fully combine.
Pour the granola bar mixture into the baking pan and flatten with your hands.
Place in the fridge to fully harden for at least 3 hours.
Remove from the fridge and allow to sit for 5 minutes before removing from the baking pan. Place on a cutting board and carefully slice with a knife into 9 bars.
Serve chilled and enjoy as a snack!
Note: These bars need to be chilled to stay solidified. Keep them in the fridge or use an ice pack when traveling with them.