"You’ll never want another store bought granola bar again! These babies are filled with healthy fats and protein, natural sugars, and all vegan + gluten-free ingredients. Easy swaps allow for them to be allergen-friendly and delicious on-the-go snacks for the whole family!"
Rocky Road Granola Bars
4
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- Recipe Card
Prep time 1hr 5mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 cup creamy cashew butter
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 3/4 cup rolled oats
- 1/2 cup mini marshmallows
- 1/3 cup slivered almond
- 1/4 cup unsweetened cacao powder
- 1/4 cup dairy-free mini chocolate chips
Method
Step 1
In a small non-stick pan, toast the slivered almonds over medium heat. Stir constantly for about 3 minutes, or until almonds start to turn golden brown and give off a toasted aroma.
Step 2
In a medium sized bowl, mix together cashew or sunflower seed butter, maple syrup, and vanilla extract.
Step 3
Add in the oats, mini marshmallows, slivered almonds, cacao powder, and chocolate chips. Mix until everything is evenly incorporated.
Step 4
Grease a 8×8” square baking dish with any type of preferred oil (I used avocado oil spray). Line it with parchment paper to make removal of the bars easier.
Step 5
Transfer the batter from the bowl into the greased and lined dish. Top with extra mini marshmallows, chocolate chips, and almonds.
Step 6
Put in the freezer for at least 1 hour.
Step 7
Remove from the freezer after an hour and use a butter knife to outline the edges of the granola bar mixture, if needed. Use the flaps of parchment paper to gently life the granola bar mixture out of the dish.
Step 8
Place on a cutting board and cut into rectangles or squares.
Step 9
Store in an airtight container and keep in the fridge.