Chocolate Chip Cookie Dough Granola Bars (PALEO, GLUTEN, GRAIN FREE)

AUTHOR: Adriana Harlan -
PREP TIME:  20 mins

  • ½ cup raw cashews
  • ½ cup raw almonds
  • 10 large medjool dates
  • ½ cup coconut flakes, unsweetened
  • 1 teaspoon vanilla extract
  • 3 tablespoons flaxseed meal
  • ⅓ cup chocolate chips 60% dark or darker (or cacao nibs)
  • pinch of salt
  1. Chop the cashews and almonds separately in a food processor and place them in a large bowl. Be sure to leave some large chunks, but not too big so your bars hold together and don't crumble.
  2. Remove pit from dates and process them in the food processor until a creamy paste forms.
  3. Mix the date paste, chopped nuts, coconut flakes, vanilla, flaxseed meal, chocolate chips and salt with your hands until fully combined.
  4. Line the bottom and sides of an 8½” x 4½” medium loaf with parchment paper and press mixture evenly across the bottom of the pan.
  5. Refrigerate for an hour, then cut into bars. Store bars in the fridge in an airtight container.

Cook’s Notes
If you find your dates are hard to process or you don’t have a powerful food processor, you can soak your dates in hot water for about ½ hr and that will soften them up and make them easier to process.


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