Make your own homemade clif bars with just a few simple ingredients! They’re gluten and refined-sugar free making them a healthy snack!
I am so excited about today’s post! I’ve never actually participated in a virtual baby shower before, but we’re one of my good blogger friends, Taylor from Greens n’ Chocolate who is due very soon! I first met Taylor on social media, but we actually both live in the Minneapolis metro area, so we’ve gotten together quite a few times and are even part of the same blogger group that meets (in real life) monthly!
I wanted to make Taylor something extra special, so of course I opted in for some homemade bars. She and I both love sweets thangs AND like to be active, so it’s only natural that I decided to make clif bars (kill 2 birds with one stone).
These bars are everything you could ever image and more! They feature…
You’ll definitely need the brown rice syrup in this recipe, as that’s what holds all of the ingredients together! I wouldn’t recommend subbing for honey because it doesn’t have the same stickiness and brown rice syrup. For your reference, here’s the product —> I use.
If things are still feeling a little to dry, add a few more tablespoons of brown rice syrup. That should do it!
Oh! And don’t be afraid to play around with your ingredients. Don’t like peanut butter (sigh, I know you people exist), use almond or cashew butter! Same with honey…don’t like it- sub it for some maple syrup and you should be good to go!
DIY Chocolate Chip Peanut Crunch Clif Bars
- First, preheat oven to 350ºF. Then, line a baking sheet with parchment paper. Set aside.
- Mix together rolled oats and peanuts. Then, spread evenly onto the baking sheet. Bake at 350ºF for 12-15 minutes (I did about 14) or until golden brown. Set aside.
- Next place medjool dates, peanut butter, and honey in a food process, and process until dates are smooth.
- Remove mixture from food processor and into a large bowl. Add in toasted oats/peanuts and mix until you’ve created a crumbly mixture. I used my hands, it’s the most effective. Add in chocolate chips and brown rice syrup and mix again using hands until you’ve formed a cookie dough-like consistency. If the mixture is still too crumbly, add more brown rice syrup.
- Line a square, 8×8 pan with parchment paper and transfer dough. Use your hands to press mixture into pan so that it is even all the way through.
- Place pan in refrigerator for an hour. Slice into 9 square bars. Eat!
Serving size: 1 bar Calories: 321 Fat: 16 Carbohydrates: 40 Sugar: 23 Fiber: 5 Protein: 8
If you haven’t checked out Taylor’s blog– you absolutely need to! First of all, it’s completely and utterly adorable and second of all, she is a genius in the kitchen. This Harissa Chorizo Sweet Potato Hash is calling my name!
Check out more nomz from the virtual baby shower!
- 10-Minute Quick Jam from Mrs. Olson’s Kitchen
- Cheesy Polenta Bites with Blueberry Corn Relish from Girl vs. Dough
- Lemon Cupcakes with Fresh Blueberry Icing from Making Thyme for Health
- Caramelized Onions and Cheddar Gougeres from The Cooking Actress
- Strawberry, Cucumber, and Mozzarella Phyllo Cups from Cookie Monster Cooking
- Mini Pavlovas with Blueberries and Kiwi from Garnish with Lemon
- Blueberry Lemon Donut Muffins from A Kitchen Addiction
- Blackberry Ginger Smash with Thyme from A Lemon Bowl