Coconut, Nut Butter & Honey "Granola" Bars

grain-free nut butter granola bars

Spending time in the car always sounds like such a drag to me--it's hot, you can't move, and long drives are exhausting. That's why our road trips always require three things: good snacks, plenty of water, and a podcast! 

I started this recipe intending for it to be eaten out at the crag (if you're not a rock climber, the "crag" is a place you go to climb), but the long drive to our climbing destination got the best of us: by the time we arrived at our campsite only one bar remained. This was a good sign: my grain-free granola bar experiments had finally paid off!  

grain-free nut butter granola bars

The desert sun is hot so I wanted to make a granola bar I could take camping, climbing, hiking, or pretty much anywhere else it's warm. One that was made using only whole ingredients, and one that wouldn't melt. I'm so happy to not just share this recipe with you, but to make it again and again! 

grain-free nut butter granola bars
grain-free nut butter granola bars

P.S., I also brought these to a party at one point while recipe testing, and they totally passed as dessert. So you can enjoy them without actually venturing out of your home, if you would like ;)

grain-free nut butter granola bars

Coconut, Nut Butter & Honey “Granola” Bars

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Coconut subs in for regular oats in this grain-free bar recipe.

Serves: 8   |    Total Time:



Ingredients:

  • 1-1/2 cups dried shredded coconut (also called desiccated coconut)
  • 1/3 cup nut butter (sun butter or almond butter are great! If you eat peanut butter that's delcious too.)
  • 2 tablespoons coconut oil, melted
  • 1/4 cup honey
  • 1 egg
  • 1 tablespoon cassava flour
  • Dash salt
  • 1/3 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350°F, and fit a medium sized bread pan with parchment paper. Set aside.
  2. In a medium mixing bowl, toss the coconut, cassava flour and salt. Then, fold in the nut butter, melted coconut oil, honey, and egg until well combined. Press mixture in even layer in the pan fitted with parchment, and bake for 20-25 minutes—until the bars begin to brown and are slightly puffed. Remove from oven and set aside to cool.
  3. Once bars are cool to the touch, lift the parchment from the pan. Use a chef’s knife to cut into 8 slices.
  4. Melt the chocolate chips in a thick-bottomed sauce pan over very low heat until smooth. Stir frequently. Once most of the chips are melted, remove from heat. Continue to stir, until residual heat has completely melted the chocolate chips.
  5. Use a spoon to drizzle the chocolate over the bars. Allow to set.
  6. Store in an air-tight container.

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