Double Chocolate Granola Bars (Vegan No-Bake)
These Double Chocolate Granola Bars are rich, chocolatey and indulgent, made with wholesome plant-based and gluten-free ingredients. They are naturally sweetened and make a great meal prep snack.
If you love all things chocolate, oats and snacks then these are the most perfect snack for you. They are rich and indulgent yet made with 100% good-for-you ingredients and require no baking. They are squidgy, sticky and loaded with three types of chocolate (so well, they are triple chocolate bars) and make a great snack to prepare at the weekend for the week or to eat with a cup of tea or coffee as dessert. You can play around with the nuts, add-ins and the toppings, so these bars are versatile and easy to make.
Why will I love these bars?
These granola bars are a new favourite:
- Rich, chocolatey and indulgent
- Healthy, wholesome and high in fibre
- Great for a snack or dessert
- Squidgy, crunchy and melt-in-the-mouth
- Naturally plant-based, gluten-free and dairy-free
- Require no baking
- Easily nut-free
- Ideal for meal prep
- Versatile and kid-friendly
- Naturally sweetened
- Ready in 10 or 20 minutes
If you already love the sound of these chocolate snacks then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients are listed by weight in the recipe card and you can see my favourites in the “shop the recipe” section below.
- Medjool dates: these are great for adding the squidgy texture. I prefer medjool dates as they are much softer, but if you can only find dried ones, that is fine. You can also try swapping these for other dried fruits, if you prefer.
- Peanut butter: or you can use cashew or almond butter and to make them nut-free, use sunflower seed butter or tahini. Runny, smooth nut or seed butter is best.
- Maple syrup: for stickiness and to help bind the bars.
- Coconut oil: this allows the bars to set solid enough to hold together but still squidgy.
- Cocoa powder: for the rich chocolatey goodness.
- Cinnamon and salt: for flavour.
- Oats: the base for all good flapjack. Make sure the oats are certified gluten-free, if needed.
- Mixed nuts: you can use any mix of nuts like walnuts, pecans, hazelnuts, almonds, cashews or Brazil nuts. To make the bars nut-free, use sunflower and pumpkin seeds.
- Chocolate chips and coated nibs: these bars use the oat mylk chocolate chips from Food Thoughts and their chocolate coated nibs which are my favourite thing ever. I also use the chips for melting for the chocolate coating, too.
Are these gluten-free and nut-free?
These are naturally gluten-free, as long as your oats are certified gluten-free. To make them nut-free, swap the nuts for seeds, swap the peanut butter for sunflower seed butter or tahini and check that your chocolate is nut-free.
How do I make them?
These are so easy to make in a few steps:
- Soak the dates: this makes them much softer and easier to blend.
- Blend together the dates peanut butter, syrup, coconut oil and cocoa powder: until really soft and sticky.
- Stir in the oats, nuts and chocolates: to form a sticky batter.
- Press the mixture into a lined tin: and chill for 2 hours, or until set.
- Slice the bars into 10: using a sharp knife.
- Melt the chocolate and coconut oil: and drizzle over the bars.
- Top with some crunchy chocolate coated nibs: and allow to set in the fridge again.
How long will they last?
These will keep for at least one week in the fridge in a sealed container or for 1 month in the freezer. Allow to thaw before eating.
What else can I make?
For more no-bake snack inspiration, try my:
- Vegan Protein Snickers
- Banana Nut Chocolate Flapjack
- Mini Egg Chocolate Marble Protein Bars
- Banoffee Granola Bark
- Chocolate Banana Bread Peanut Butter Brownies
Double Chocolate Granola Bars (Vegan No-Bake)
These Double Chocolate Granola Bars are rich, chocolatey and indulgent, made with wholesome plant-based and gluten-free ingredients. They are naturally sweetened and make a great meal prep snack.
Ingredients
For the Granola Bars:
- 80g medjool dates, pitted weight
- 80g peanut, cashew or almond butter
- 60ml maple syrup
- 1 tbsp (15ml) coconut oil, melted
- 15g cocoa powder
- ¼ tsp cinnamon
- A pinch of salt
- 125g oats
- 50g mixed nuts (e.g. Brazil nuts, hazelnuts and walnuts)
- 30g oat mylk chocolate chips
- 40g chocolate coated nibs
For the Chocolate Topping:
- 60g oat mylk chocolate chips
- 1 tsp coconut oil
- 2 tbsp chocolate coated nibs
- Flaky salt, extra cinnamon
Instructions
- Line a 6-inch square tin with baking parchment. Soak the dates in boiling water for 10 minutes and then drain.
- Into a small blender, add the dates, nut butter, maple syrup, coconut oil, cocoa powder, cinnamon and salt and blend until smooth.
- Pour the mix into a large bowl and stir in the oats, nuts, chocolate chips and chocolate coated nibs. Stir until evenly coated and sticky.
- Press the mixture into the tin and chill in the fridge for 1-2 hours, or until set.
- For the chocolate coating: melt together the chocolate chips and the coconut oil.
- Carefully remove the bars from the tin and slice into 10 bars (they will be slightly squidgy). Hold each bar on a fork and spoon over the chocolate and allow any excess to drip off. Place onto a line tray and repeat to coat all the bars. Sprinkle over the chocolate coated nibs, some flaky salt and extra cinnamon, if you like.
- Return to the fridge for 10 minutes, or until the chocolate has set.
- Enjoy straight away or keep in the fridge for 1 week or in the freezer for 1 month. Allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Double Chocolate Granola Bars so please let me know in the comments below. If you do make them, I’d love to see them so please tag me in your oats, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With granola bar love x
p.s. this recipe was first made with Food Thoughts, who I love, but this blog post is not sponsored and all opinions are my own.
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