These nut and coconut bars are chewy, crunchy, chocolatey, and packed with fiber. Make a batch and keep in the freezer for an easy and healthy snack.
Easy nut and coconut bars
Skip the store-bought granola bars and make these crunchy nut and coconut bars. They have a fun texture and make a great snack to keep in the freezer all week. These bars are not only delicious, but also full of fiber!
why we love these bars
- These bars have a shabby and amazing texture.
- They are naturally sweetened.
- You can replace easily Your favorite nuts or grains.
- Chocolate chips make everything better, including these bars.
Selected ingredients
These nut and coconut bars are made with a variety of grains, nuts, and chocolate chips. Below are the featured ingredients. We love the combination of ingredients we use, but feel free to substitute another nut for the almonds! Or? Sub your favorite nut butter.
Simple directions
- Blow up the quinoa. Heat a large skillet over medium/high heat and add the quinoa. Pop the quinoa until the quinoa starts to turn golden brown. Remove the quinoa from the heat immediately to avoid burning it.
- mix ingredients. Place the quinoa in a large mixing bowl and add the puffed rice, almonds, coconut, chia seeds, and chocolate chips to a bowl and toss to combine. Put aside.
- heat sauce. In a bowl, heat the brown rice syrup, honey, cashew butter, vanilla extract, and salt and whisk until melted and smooth.
- Combine everything together. Pour the brown rice mixture over the quinoa mixture and toss to coat. The chocolate chips will melt and turn the sauce into a chocolate sauce.
- Freeze the bars. Transfer the ingredients to a parchment-lined 9×13-inch dish and press the bars into the pan. Freeze for at least 1 hour or until mixture is set.
- Slice and store. Lift the parchment paper out of the pan and place the bars on a cutting board. Using a sharp knife, cut the sticks into rectangles or squares. Store bars in an airtight container in the freezer for up to 3 months.
a tip for puffed quinoa
Typically, puffed quinoa looks more roasted than puffed. You’ll hear the quinoa pop and most quinoas will burst into small pieces instead of the store-bought puffed quinoa that looks more like puffed rice.
Tips for nut and coconut bars
Be sure to let the bars fully cure before attempting to cut them. You don’t want them to fall apart
Take these bars up a level and sprinkle mini chocolate chips and coarser salt on top of the bars before pushing them into the pan. It adds a great deal of extra saltiness.
You can decide how you want to cut the bars. You can cut them into rectangles, squares, or even bite-sized pieces.
just do it
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storage + freezing
After you cut these bars, immediately place them in an airtight container or bag. Store them in the freezer for up to 3 months.
ingredients
- 1 Cup white quinoa
- 3 cups puffed brown rice
- 1 Cup sliced ​​almonds
- 1 Cup unsweetened grated coconut
- 2 tablespoon Chia seeds
- ½ Cup Mini Chocolate Chips +more about the topping
- ½ Cup brown rice syrup
- ½ Cup honey
- â…“ Cup creamy cashew butter
- 3 teaspoon vanilla extract
- ½ teaspoon Coarse salt + more to spread
instructions
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Line a 9×13-inch pan with parchment paper and set aside.
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Heat a large skillet over medium/high heat. When the pan is hot, add the quinoa to the pan. Gently move the quinoa around in the pan until it makes a cracking sound and begins to brown. Remove the pot from the heat and place the quinoa in a large mixing bowl.
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Add the puffed rice, almonds, coconut, chia seeds, and chocolate chips to the mixing bowl with the quinoa and toss to combine.
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Next, heat a small saucepan over medium-high heat and add the brown rice syrup, honey, cashew butter, vanilla extract, and salt and whisk together. Simmer the mixture gently until all the ingredients are melted together and smooth. Remove from stove.
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Pour the brown rice syrup mixture over the puffed rice and other ingredients. Stir the ingredients together until combined. Some of the mini chocolate chips will melt.
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Pour the mixture into the lined 9×13-inch pan and use a spatula or your hands to press the mixture down. Spread the mixture evenly over the bottom of the pan. Sprinkle mini chocolate chips and coarse salt over the top of the bars and press into the top of the bars.
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Place the pan in the freezer for about 1 hour to set. Remove the pan from the freezer and lift the sides of the parchment paper so the bars come out of the pan.
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Place the sticks on a large cutting board and cut into rectangles or squares.
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Place the bars in an airtight bag or container and place in the fridge or freezer for later use.
Tips & Hints
- You can substitute almond butter or peanut butter for the cashew butter.
nutritional information
Calories: 220kcal Carbohydrates: 34G Protein: 5G Fat: 8thG Fiber: 2G Sugar: 19G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.