Store-bought bars don’t stand a chance once you get a taste of these no-bake Coconut Chocolate Chunk Granola Bars! Gluten free, dairy free, and full of dreamy dark chocolate chunks, they’re a healthy way to satisfy your sweet tooth.
It’s officially fall, and before I go getting all pumpkin on you, I couldn’t resist sharing these Coconut Chocolate Chunk Granola. They’ve been sitting in my list of yet-to-post recipes since before my summer blogging sabbatical, and they were one of the last recipes I made in my Vancouver apartment before moving to LA.
If you’ve ever made other granola bars from my recipe archives, you should know that these are a riff on my usual formula, which has a base of gluten-free rolled oats and brown rice crispy cereal. I’ve tried to mix things up in the past by using all oats and other gluten-free grains, but find that the brown rice crispy cereal helps to create the perfect balance of crunch and chewiness, and prevents the bars from getting too dense. Don’t mess with what’s working, right?
When it comes to the binder that holds all the ingredients together, I’ve used a mix of brown rice syrup, maple syrup and sunflower seed butter. I made a separate version with almond butter, and as a BIG almond butter fan, I thought it was absolutely divine. However, I know there are some of you with nut sensitivities, as well as some who prefer nut-free baking. In this case, I recommend using sunflower seed butter as a direct 1-for-1 replacement for almond butter. The 1/4 cup slivered almonds with sunflower seeds, hemp seeds, or a combo of the two. Whatever you do, I recommend being generous with the dark chocolate chunks. Be sure to try a few beforehand – you know, for quality control.
The perfect snack for busy days, these Coconut Chocolate Chunk Granola Bars are gluten-free, dairy-free, and easy to eat on the go. Make a batch, freeze them, and enjoy healthy snacking all week long!
- 1 1/2 cups gluten-free rolled oats
- 1 1/2 cups brown crispy rice cereal
- 1 cup shredded or flaked unsweetened coconut
- 1/4 cup slivered raw almonds
- 2 tsp chia seeds
- 2 tsp cinnamon
- pinch of sea salt
- ½ cup brown rice syrup
- 1 tbsp maple syrup (or honey, if not vegan)
- 1/3 cup natural organic sunflower seed butter (or nut butter of your choice – I don’t recommend peanut butter as it will overpower the other flavours)
- 1 tsp vanilla extract
- ¼ cup dairy-free dark chocolate chunks
- Line a baking dish or freezer-safe container (about 8×8”) with parchment paper, leaving some hanging over the edges of the dish. (You’ll use these as handles that pull the bars out later.)
- Combine the first 7 ingredients in a large mixing bowl. Set aside.
- Place a small pot over medium heat on the stove. Add the brown rice syrup, maple syrup, seed/nut butter and vanilla to the pot, whisking to incorporate. Once smooth and runny, pour this into the dry ingredients.
- Stir well with a spatula, coating the dry ingredients. Once incorporated, stir in the chocolate chunks.
- Transfer the mixture to the lined baking dish. Press it down as firmly and evenly as possible into a single layer, pushing it into all 4 corners of the dish.
- Freeze for at least 5 hours. Once firm, remove the block from the dish and use a sharp knife to slice into squares or bars.
- Wrap each individually and store in the fridge. These also keep well in the freezer if you prefer to make a bigger batch – just be sure to store them in a sealed container or bag.