These paleo granola bars are the perfect, healthy, chocolate filled snack for kids AND adults! Easy to make, package and store!
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Paleo Granola Bars
Granola bars are a staple on my house and when I switched my eating patterns I removed the boxed granola bars from my life completely. Then I was faced with how to make a healthy granola bar that my kids would enjoy (even me). Specifically, a gluten free, paleo granola bar!
I wish I could remember where I found the original recipe for this. It was SO long ago. I know that I’ve changed it over the years, but I’d love to give credit to the original inspiration. It’s been so many years that I can’t even remember! Whoever you are – you are awesome!
I know the original version had flax but I took that out because it isn’t necessary. And I added dairy free chocolate chips to make it a tad sweeter. Now, if you aren’t paleo, then you can use whatever chocolate chips that you want!
Food Processor – This is non-negotiable! You need to have some sort of food processor. I happen to LOVE my Ninja. I use it every day for making smoothies and it works like a charm for this recipe too!
Mixing bowls – You need a good mixing bowl or two of course!
Lastly, you need YOUR HANDS!
How to Make Paleo Granola Bars
I’m going to walk you through some steps because even though this is SUPER easy to make, sometimes seeing pictures is needed.
First, we start with our ingredients: dates, cashews, almonds (or almond slivers), unsweetened shredded coconut, Lily’s (or any dairy free) dark chocolate chips and pure vanilla extract.
You blend up the nuts and coconut and mix it all up in a bowl with the vanilla and chocolate chips.
Next is the interesting part. You blend up the pitted dates. Your blender will sound like it is about to jump off the counter and it will probably look like it is never going to blend.
AND THEN…. something miraculous happens. It clumps up into one big lump. Stop blending as soon as this occurs.
Then you get the pleasure of “hand blending” the blended dates with the other mixtures. Use your hands, don’t be shy. Just keep squishing and squishing until it is ALL clumped together like so:
Now you simply press it into the loaf pan. I also put either a plastic baggie over my hand or parchment paper to keep it from sticking to my hands.
Keep pressing and maneuvering it until it looks like a bar.
Finally, just wrap the extra parchment paper up and over the top to keep it fresh!
Let it set in the fridge for at least an hour before attempting to cut into bars.
Either you can cut into bars or leave it be and the kiddos can tear off a clump (which is what mine do). I used to take the time to slice it right but it goes so fast that I don’t even bother anymore.
Notice I sliced it into 6 large bars. The serving size is actually half of this bar. Now you can certainly eat the whole thing (and I’m sure the kiddos will) but for the sake of simplicity with everyone having different calorie goes, I kept the serving size to be just over 100 calories.
How to Store Paleo Granola Bars
Honestly, I just leave them wrapped in the parchment paper in the loaf pan and put it in the fridge. They disappear pretty fast so it is a non issue in our house. You can also store them in any glass or Tupperware container. But do keep them in the fridge as they can get soft on the counter in the heat.
Other Gluten Free Recipes You Might Like
Maple Pecan Gluten Free Muffins
Paleo Granola Bars
These paleo granola bars are the perfect, healthy, chocolatey snack for kids AND adults!
- 1/2 cup almonds (or almond slivers)
- 1/2 cup cashews
- 1/2 cup unsweetened shredded coconut
- 1/3 cup Lily's dark chocolate chips
- 1 teaspoon vanilla
- 11 large dates, pitted
- In a food processor, add almonds, cashews and coconut. Pulse into small chunks (or as fine as you want)
- In a medium bowl, combine nut mixture, chocolate chips and vanilla. Mix well.
- Add dates to your food processor. No need to clean it! It might take a while, just keep blending on high. Once it all starts to stick together and forms a clump (see picture above) then it is done.
- Add dates to mixture and work together with your hands. Just keep squishing it between your fingers and folder it over until all the nuts are mixed in tight.
- Line a loaf pan with parchment paper and add mixture. Press down until it is in bar form. Fold the parchment paper over on itself (see picture above) to keep fresh.
- Refrigerate for an hour to let set before eating.
- Store in fridge!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Let's Do Organic Shredded, Unsweetened Coconut, 8-Ounce Packages (Pack of 3)
- IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
- Nutri Ninja Personal and Countertop Blender with 1200-Watt Auto-iQ Base, 72-Ounce Pitcher, and 18, 24, and 32-Ounce Cups with Spout Lids (BL642)
- Pyrex Glass Mixing Bowl Set (3-Piece)
- Lily's Chocolate All Natural Premium Baking Chips, Dark Chocolate, 4 Count
Amount Per Serving Calories 90Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 50mgCarbohydrates 9gNet Carbohydrates 8gFiber 1gSugar 6gProtein 2g
Nutrition Calculation is done by a third party tool and should only be used as an estimate. Always double check your nutritional information.