Raw Chocolate & Date Granola Bars


A few months ago I tried making homemade Nutella and it was a total disaster. Perhaps not a total total disaster, since I was able to salvage the ingredients from the rubble and create something completely unexpected out of it.  But there was no Nutella to hark about that day.  Determined to make it right somehow, I added some dates and oats, blended and pressed into baking dish and into the fridge, hoping for the best.  An hour later I timidly removed them, inspected the consistency and called it a win.  Well…. actually it was my son who officially called it a win.  And it’s for moments like that that makes this all worthwhile! 

Chewy, moist and just a hint of crunch.

I had forgotten about making them until my little taste-tester asked for them again.  {And I’ll have you know that since then I have thankfully figured out the “Nutella” recipe and will share that recipe in another post!}


In this recipe I used almond butter instead of the hazelnuts.  But it shows how versatile they can be, so you can use whatever suits your nut-fancy.   Almond, cashew, hazelnut, peanut, or try sunflower butter for a nut-free version.  I feel really good about giving these to my kids for a snack.  They are sweetened only by the dates, which provide fiber, important minerals such as copper and magnesium, as well vitamins like A, K, and the B’s….just to name a few.  The chia seeds and almond butter will provide a healthy dose of protein to keep them going til’ dinner.  Let’s be clear, these are not just for kids!  Stephane and I ate our fair share as well!  Hits the sweet spot.  


I wish I had these on hand back in the day when I was breastfeeding and always hungry.  They also make a great pre or post workout treat!     

Raw Chocolate & Date Granola Bars
Yields 9
Chewy, moist granola bars with just a hint of crunch!
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Prep Time
35 min
Total Time
1 hr 35 min
Prep Time
35 min
Total Time
1 hr 35 min
  1. 8 medjool dates
  2. 1/4 cup quick cooking oats
  3. 3 Tbs almond butter
  4. 2 Tbs coconut flakes unsweetened
  5. 2 Tbs melted coconut oil
  6. 1 Tbs raw cacoa powder
  7. 1 Tbs chia seeds
  1. In a food processor or blender, pulse the dates and coconut oil until a paste-like consistency.
  2. In a mixing bowl, mix together rest of ingredients and incorporate the dates and coconut oil.
  3. Press firmly into a mold and place in freezer for an hour to set.
  4. I used a 3x10 baking dish for the mold, but this can vary depending on desired thickness.
  5. Keep in fridge for up to 1 week.
Molly Bea

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