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!
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.
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
- Preheat your oven to 355 degrees and prepare a small baking sheet by lining it with parchment paper.
- 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.)
- 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.
- Once the mixture starts coming together, add the coconut oil and pulse until fully incorporated.
- 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.
- 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.