Nutty Vegan Granola Bars Recipe
January 10, 2019
These nutty vegan granola bars are made with just 9 healthy ingredients, and make the perfect pick-me-up. They are also gluten-free!
Let’s talk snacks. Because as great as snacking is, I’ll be the first to admit that it’s not always that healthy. So I challenge you to think twice before reaching for those crisps, and pick something healthier. Cue these nutty vegan granola bars. The perfect crunchy, chewy, chocolatey pick-me-up with only 150 calories a bar! Ready in just 25 minutes, plus cooling time. But if you really can’t wait, serve them fresh from the oven with a cup of coffee, and your friends and family will love you forever.
If you are looking for the perfect snack, look no further. These granola bars tick all the boxes: they are vegan and gluten free, healthy and tasty, and drizzled in dreamy dark chocolate. You can’t say no to a chocolate drizzle, right?
What is in these nutty vegan granola bars?
To make these nutty vegan granola bars, you will need:
- Date Sugar. This is a new product to my kitchen cupboard, and is essentially dried powdered dates. How cool is that? I found that when mixing date sugar with water, you get a caramel-like ‘date paste’, which makes the perfect base for these granola bars.
- Nut Butter. Would it even be a SLF recipe if there wasn’t nut butter involved? I used my homemade pistachio almond butter (it’s even tastier than it sounds!) but you could sub any nut/seed butter of choice.
- Sunflower Oil. A lot of granola bar recipes call for extravagant quantities of oil, which doesn’t appeal to me at all. I have added just 1 tablespoon to this recipe, which helps to bind the mixture and ensures the end product is perfectly golden brown.
- Oats. Another classic ingredient around here! I love oats as they are so versatile. When it’s not caramelised banana oatmeal for breakfast, it’s chocolate energy balls for dessert.
- Macadamia Nuts. These babies rank pretty high on the nut hierarchy. They are crunchy yet creamy, and a gorgeous off-white shade which really pops against the golden brown oats. Swoon!
- Hemp seeds. These are another new ingredient in my kitchen, and have somehow managed to find themselves in all of my meals of late. These tiny seeds are rich in protein, fiber and omega-3 fatty acids, which are all very important molecules for healthy functioning of the body. Plus, they look super pretty on smoothie bowls. Just sayin’.
- Cinnamon. This adds a subtle hint of spice, whilst bringing out all of the flavours in the granola bars. If you are a cinnamon fanatic like myself, you will just love these apple crumble muffins.
- Dark chocolate. Because chocolate makes EVERYTHING 100 times better.
- Dried Rose Petals. You loved them on this polenta cake, and you’re gonna love them even more on these granola bars. Sprinkling a handful of these on your baked goods will instantly take them from a 9 to a 10.
*I was kindly sent some nuts and seeds from Buy Wholefoods Online*
I do hope you try this recipe! It is so easy and so much healthier to make your own granola bars at home. If you do make this recipe, make sure to tag me on Instagram @shivanilf #shivanilovesfood so I can see your creations! You can also keep updated with me on Pinterest and Facebook – I hope to see you there!
More tasty vegan recipes:
Nutty Vegan Granola Bars
For the Bars:
- 50 grams Date Sugar
- 50 millilitres Water
- 1 tablespoon Pistachio Butter see notes
- 1 tablespoon Sunflower Oil
- 100 grams Oats
- 1 tablespoon Hemp Seeds
- 40 grams Macadamia Nuts
- 1/4 teaspoon Cinnamon
For the Topping (optional)
- 20 grams Dark Chocolate
- 1 teaspoon Hemp Seeds
- 1 teaspoon Dried Rose Petals
- Mix together the date sugar and water in a bowl until smooth and thick. Add the pistachio butter and sunflower oil, and stir to combine.
- Next, add the dry ingredients: oats, macadamia nuts, hemp seeds, and cinnamon. Stir well.
- Press the mixture into a loaf tin lined with grease-proof paper. Bake in a preheated oven at 180 degrees for 12-15 minutes until golden.
- Remove from the oven and leave to cool in the tin for 5-10 minutes before transferring to the fridge to cool.
- Optional: drizzle with 20g melted dark chocolate, and sprinkle with hemp seeds and rose petals.
- Once cooled, slice into bars and serve.
- I used my homemade pistachio almond butter recipe which added a deliciously rich flavour. You could sub any nut/seed butter of your choosing.
- If you are not adding the dark chocolate drizzle, I would recommend adding an extra 25g of date sugar to the granola bars to account for decreased sweetness.