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Chewy Almond Butter Granola Bars

  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x


  • 1 cup soft & gooey medjool dates (about 10-12)
  • 1/2 cup roasted almond butter (or sunflower butter for nut-free)

Dry Ingredients

  • 1 cup gluten free rolled oats
  • 1/4 cup chia seeds
  • 1/4 cup hemp hearts
  • 1/4 cup cacao nibs
  • 1/2 cup dried cranberries (can sub with gogi berries or raisins)


  1. Line a 4×8 loaf pan with plastic wrap or parchment paper.
  2. In a large bowl, combine the dry ingredients and mix until everything is well combined. Set aside.
  3. In a food processor, combine the dates and almond butter. Pulse and blend until smooth and creamy, but a few small chunks of dates is fine. Transfer mixture to large bowl and gently start folding into the dry ingredients until it’s combined. It will be very sticky!!
  4. Transfer granola mixture to the loaf pan and press it down firmly and evenly with a spoon. Cover with plastic wrap and freeze for 45 minutes until it’s set. Remove from freezer and slice into 8 bars. Store leftovers in refrigerator.
  5. Enjoy!


  • If dates are not super soft, soak them in warm water for 10 minutes to soften.
  • Can sub almond butter for sunflower seed butter to make a nut-free version.
  • Can sub dried cranberries for gogi berries or raisins.
  • Leftovers should be stored in refrigerator, up to one week.
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