Two bites I love are my mom’s no-bake cookies (similar to this but sometimes she adds coconut) and my No-Bake Oatmeal Date Granola Bars. I thought, why not combine the two into a healthier snack? I reduced the coconut a bit from my original bar recipe so the chocolate had a chance to shine and added some chocolate chips for good measure. The result? A snack I never want to stop eating.
Makes 12 to 16 bars
- 2 cups (148 grams) old fashioned rolled oats
- ½ cup (45 grams) desiccated or unsweetened finely shredded coconut
- ¼ cup (25 grams) cocoa powder
- Pinch of salt
- 1/2 cup (120 grams) smooth peanut butter
- 2 1/2 cups (438 grams) pitted Medjool dates
- 4 to 5 tablespoons coconut oil, melted
- ½ cup (120 grams) dairy-free mini chocolate chips
- Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides and set aside.
- In a food processor, pulse the oats, coconut, cocoa and salt a few times until combined.
- Add the peanut butter and dates and process until everything is broken down into a crumbly mixture.
- Add 2 or 3 tablespoons of the coconut oil and pulse to combine. Add the additional 1 tablespoon at a time until a sticky dough forms. It should be able to hold together when pressed between your fingers.
- Add the chocolate chips, pulse a few times to combine but not break up the chocolate too much.
- Press the mixture firmly into the prepared pan with your fingers. Place the pan in the refrigerator for about 1 hour until set. Cut the dough into rectangles or squares.
- Store the bars in an airtight container in the refrigerator for up to 2 weeks.