Chocolate-ginger granola bars

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I’m calling these granola bars, but a more appropriate name might be chocolate-ginger cookies.  Despite the fact they have no butter or flour, these bars taste almost shortbread-esq, making them the perfect midday or post-meal treat.  However, I’ve also been having them for breakfast!

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I adapted this recipe from the lovely Deliciously Ella.  I downloaded her app a few months ago and my world changed.  The base is simple and healthy: almonds and pecans, dates and raisins.  They come together easily in a food processor and you can make any sort of combination you want.  I’ve done chocolate-orange and lemon-cranberry, but my favorite is this chocolate-ginger, which I’ve made weekly the past few months.

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I am a huge fan of fresh ginger but this candied ginger, which you can find in the bulk section at your local grocery store, adds a delightfully sweet and spicy element.  Raw cacao powder, which is so great for you, gives the bars a chocolate flavor.  There is no added sweetener in these bars, just whole ingredients processed together and baked for a few minutes.  Make them and get creative with your flavor combinations.  Trust me, anything goes!

Chocolate-Ginger granola bars, adapted from the Deliciously Ella app 

  • 1 cup almonds
  • 1 cup pecans
  • 6 dates, pitted
  • 1/4 cup raisins
  • 1/3 cup whole grain oats (use gluten-free to make the recipe GF)
  • 2 Tablespoons raw cacao powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each: ginger, nutmeg
  • 7 pieces candied/crystallized ginger (buy in the bulk section at the grocery store or make your own
  • 1 Tablespoon coconut oil
  1. Preheat your oven to 355 degrees and prepare a small baking sheet by lining it with parchment paper.
  2. In a food processor, pulse the almonds and pecans until a fine meal forms.  If you want chunks of nuts, remove a handful of nuts to add at the end.  (I prefer mine smooth.)
  3. Then add the dates, raisins, oats, cacao powder, cinnamon and ginger.  Run the food processor until a sticky mixture forms.  This should take a couple minutes.  You may need to stop the food processor and push down the ingredients.
  4. Once the mixture starts coming together, add the coconut oil and pulse until fully incorporated.
  5. Pour the mixture onto prepared baking pan and press into an even layer, using your hands.  Mine never fills a full pan, so use the edge of your hand to form a makeshift flat edge.
  6. Bake for 8-10 minutes.  Remove and let cool before transferring the bars to a cutting board and slicing into rectangles or squares.  They’re pretty rich (and sooo addictive!), so I prefer squares for portion control!

*Store in the refrigerator for one week or freeze for up to a month.   

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