In preparation of our train trip to Santa Fe last weekend, I made these no-bake granola bars with maple-sweetened dark chocolate anticipating that the snack car offering would be slim (or not gluten-free).
True to form, high summer temps have finally arrived in Kansas City (which I secretly love) and the thought of making these granola bars without an oven was a welcome one.
Still in pursuit of grab-and-go snack and breakfast items I can utilize during the workweek, these no-bake granola bars with maple-sweetened dark chocolate definitely fit the bill. The maple-sweetened dark chocolate I dipped the bars in came from Jennifer Katzinger’s cookbook, Honey & Oats, and will likely be my go-to for dairy-free dark chocolate from now on.
You can easily sub in different types of nuts, or leave off the chocolate completely. Versatile and low-stress. Happy weekend, y’all!
No-Bake Granola Bars with Maple-Sweetened Dark Chocolate {GF + V}
- For the bars
- 1 cup raw almonds
- ½ cup raw pecans, chopped
- ¼ cup raw walnuts, chopped
- ¼ cup raw pepitas
- 2 tablespoons chia seeds
- ¼ cup creamy salted almond butter
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- pinch of salt
- For the maple-sweetened dark chocolate (a melted dark chocolate bar can be substituted)
- 8-ounce unsweetened chocolate bar, chopped
- 2 teaspoons pure vanilla extract
- ½ cup maple syrup
- ¼ teaspoons salt
- Line an 8×8 baking dish with parchment paper.
- To toast nuts, preheat oven to 350 degrees. Place the almonds, pecans, walnuts, and pepitas on a cookie sheet and toast in oven for 5-8 minutes, careful not to burn.
- Set toasted nuts aside and allow to cool. In a small saucepan, combine almond butter and maple syrup on low heat. Once thoroughly combined, add some vanilla extract and pinch of salt. Place nuts in a large bowl, add chia seeds and almond butter mixture. Stir until nut mixture is evenly coated.
- Transfer mixture to the lined baking dish, and using a piece of parchment paper or plastic wrap, press mixture into baking dish until packed.
- Place baking dish in fridge for at least 30 minutes before removing from dish and cutting into bars.
- Once the bars are chilled and firm, melt the chocolate in a double boiler or metal bowl placed over a saucepan that has a few inches of simmering water (careful to not allow water to touch bowl). Use a rubber spatula to stir and scrape sides of bowl. When the chocolate has melted, whisk in vanilla extract, maple syrup, and salt. Once combined, remove from heat.
- Dip one side of each granola bar into chocolate and place on a piece of parchment paper to harden.
- Keep bars in an airtight container in the fridge or freezer.
Adapted from Minimalist Baker and maple-sweetened chocolate recipe from Jennifer Katzinger’s Honey & Oats.
Wrap bars individually in plastic wrap for an easy way to grab-and-go.
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