Who else used to eat granola bars on the regular? You know which ones I’m talking about — the chewy granola bars full of oats and chocolate chips and sugar.
I ate those on the daily, and I thought they were healthy. In reality, though, they were just stuffed with sugar and there was nothing satiating about them.
You definitely cannot say the same thing about these granola bites, though. They’re grain-free, nut-free, low-carb, paleo-friendly, and keto-friendly. They can be made vegan, too, by swapping out the sweetener.
These granola bites are lightly sweetened with honey or your other favorite liquid sweetener; they’ll satisfy your cravings without giving you a massive blood sugar spike and crash.
I don’t know about you, but I prefer to make treats like this with just a little bit of sweetener because that minimizes the likelihood that I’ll eat 12 in one sitting. If you want a sweeter snack, though, you can always add a little extra honey (or your sweetener of choice).
Okay, let’s get into the recipe.
To make these granola bites, you’ll need to following ingredients:
For the granola bites
- 6 tablespoons sunflower seeds
- 6 tablespoons pumpkin seeds
- 2 tablespoons sunflower butter (or nut or seed butter of choice)
- 2 tablespoons coconut flour
- 2 tablespoons honey (or sugar-free liquid sweetener)
- Pinch of salt
For the chocolate coating
- 2 tablespoons coconut oil
- 1 tablespoon cocoa powder
- 1 tablespoon coconut flour
- OPTIONAL: 2 teaspoons of honey if you prefer a sweeter chocolate
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Combine the dry ingredients for the granola bites in a mixing bowl. Add the honey, sunflower butter (or other nut butter) and stir until everything is thoroughly mixed.
Pour the mixture for the granola bites on the parchment paper and press into one flat layer — about 1/2 inch thick. Bake for 8 minutes. Let cool completely.
Once the granola has cooled completely, combine the ingredients for the chocolate coating in a separate bowl and drizzle it over the top of the granola. Place the baking sheet in the refrigerator or freezer until the chocolate hardens all the way.
Once everything is cooled and hardened, break the granola into chunks. You can decide how big or small you want your chunks to be — for me, this recipe made about ten medium-sized chunks.
If you try this recipe out, please let me know! I’d love to hear what you think!