i’ve been trying to come up with a protein bar that my whole family will eat. mainly one that won’t fall apart and that doesn’t require some sort of syrup to hold it together. i like the Kind bars, but they have more sugar than i prefer. nothing i’ve used as a binder has held these bars together, thus far. after looking at several recipes, i combined several ideas and found one that i think we will all like. and it gives good room for adding your favorite ingredients.
and the magic ingredient that holds it all together is coconut butter. once coconut butter comes to room temperature, it turns completely solid.
so here’s how you make them: the base is almond meal. you’ll make a dry (grain-free) granola, at first. on top of the almond meal, you’ll add 5 cups of your favorite ingredients. i used what i happened to have on hand: unsweetened shredded coconut, chopped almonds, chopped dates, raw sunflower seeds, raw pumpkin seeds. some other fillers that i thought of while i was mixing mine that i wanted to suggest: raisins, dark chocolate chips, chopped walnuts, chopped macadamia nuts, chopped pecans, or any other dried fruit that doesn’t have sugar added and is sulfite free.
after you’re satisfied with your granola, you’re going to want to mix a good amount of coconut butter and honey in a saucepan. once it’s fully mixed and thinning from the heat, you will pour the liquid over your granola and coat it thoroughly. layer a 9×13 dish with parchment paper and press your granola into the pan until it is pressed against all edges. bake at 350F for about 40-45 minutes, or until the top browns, and remove from oven.
it will look something like this
once out of the oven, leave the bars in the dish and allow the dish to completely cool. then put the dish (with bars still in dish) in your refrigerator for 30-40 minutes or in the freezer for 20 minutes. you will want your bars to completely set before you attempt pulling them out of the dish or cutting them. otherwise you risk your bars becoming crumbly like a traditional granola. [note: if that does happen. don’t fret. go ahead and crumble up the bars into a granola, refrigerate, and enjoy like you would any granola]
once cut, store in a covered container in your refrigerator for up to two weeks.
i hope these work well for you. i love having something already made that i can grab on-the-go or give to my children for a quick snack. i think these will prove to be one of your new favorite go-to bars!
- 1 cup almond meal
- 5 cups fillers (see summary section)
- 6-8 tbsp honey (or maple syrup)
- 6-8 tbsp coconut butter
- 9x13 baking dish
- sheet of parchment paper
- preheat oven to 350F
- mix almond meal and fillers in large glass bowl
- heat honey and coconut butter in skillet until melted together
- pour liquid over dry granola and mix thoroughly
- press mixture into lined baking dish
- once finished baking, allow dish to fully cool and then place dish (with bars still in dish) in refrigerator for 30 minutes to allow coconut butter to fully set
- cut into preferred bar-sizes