Salted Chocolate Almond No Bake Granola Bars are in honor of giggly girly time.

Salted Chocolate Almond Granola Bars. Healthy granola bar recipe sweetened with dates. Tastes just like a brownie!

I spent three incredible days at Deer Valley Resort in Park City, Utah with six lovely ladies, Becky, Lauren, Annalise, Meagan, Megan, and Liz. We wined; we skied; we snacked on salted chocolate almond no bake granola bars, and yes—we giggled.

You can read all the juicy details about our trip here, but I wanted to share these salted chocolate almond no bake granola bars in their own special post, because any recipe that tastes like a fudgy brownie and is comprised almost exclusively of wholesome fruits and nuts deserves the attention. I considered writing them a love song too, but I just kept coming back to Etta James: At last, my chewy, chocolatey, healthy brownie love has come along.

Salted Chocolate Almond No Bake Granola Bars. Heathy and tastes just like a chocolate brownie or Larabar. (vegan, gluten free)

Healthy Salted Chocoalte Almond No Bake Granola Bars made with dates and cocoa. These taste like brownies! Gluten free

Secrets to the Best Salted Chocolate Almond Granola Bars

Salted chocolate almond no bake granola bars are part snack, part dessert. I can compare them most closely to a brownie-flavored Larabar, though I much prefer the softer, chewier texture of this homemade version.

Healthy Salted Chocolate No Bake Granola Bars. Naturally sweetened with dates

  • The secret to the no bake granola bars’ natural sweetness is Mejool dates. I have a total crush on this sticky fruit, both as a snack (try one smeared with almond butter) and as an easy way to create healthier baked (or no baked) treats. I buy mine with the pits still in, because I find the dates are much more moist and last longer too. The taste upgrade is more than worth the quick task of pitting them yourself.

Salted Chocolate Almond No Bake Granola Bars. Healthy, gluten free granola bar recipe

  • In addition to the dates, these homemade granola bars are comprised of whole grain oats, nuts, almond butter, and rich cocoa. A quick oven toasting of the oats and almonds deepens the bars’ flavor, though you can skip it if you are in a hurry.
  • To make the bars, simply blend all the ingredients together in a food processor, press into a pan, and chill. I sprinkled them with fleur de sel, because I can’t let well enough alone anything salty/sweet makes me giddy.

Healthy Salted Chocolate Almond No Bake Granola Bars

These no bake granola bars are a breeze to freeze and perfectly portable too. On our girls’ trip, we munched them for an after-ski energy boost, and at home I enjoy them as a healthy option when I need a chocolate fix (daily at 3 p.m.).

Salted Chocolate Almond No Bake Granola Bars. Tastes just like a brownie LaraBar!

More Delicious Homemade Bar Recipes

Salted Chocolate Almond No Bake Granola Bars. Tastes just like a brownie! Naturally sweetened and gluten free

Recommended Tools to Make Homemade Granola Bars

Girl time (and really all time) is better with chocolate.

Salted chocolate almond granola bars

Salted Chocolate Almond No Bake Granola Bars

5 from 3 votes
Healthy no bake granola bars that taste just like a chocolate brownie! Very similar to Larabars. Naturally sweetened, gluten free, and vegan.

Prep: 10 mins
Cook: 15 mins
Total: 45 mins

Servings: 1 8x8 inch pan

Ingredients
  

  • 1 cup old fashioned rolled oats
  • 1/3 cup whole almonds
  • 1 1/2 cups pitted Mejool dates
  • 2/3 cup walnuts chopped
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup almond butter
  • 2 tablespoons Imperial Sugar Light Brown Sugar
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons ground flaxseed meal optional
  • 1/8 teaspoon coarse salt such as sea salt or fleur de sel, plus additional for sprinkling

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I am sharing this recipe in partnership with Imperial Sugar. As always, all opinions are my own. Thank you for supporting the brands and companies that make it possible for me to create quality content and to attend special blog events like our weekend in Deer Valley.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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32 Comments

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  1. What a great group of ladies. I bet every one of you had a blast!

    I love the flavors in these granola bars, Erin. And that they’re no-bake makes them that much better!

  2. Hi nice recepe!!
    Kindly let me know if theses bars can be stored at room temperature or it has to be stored in the fridge,

    1. I’m so glad you like the recipe, thank you! These bars should be stored in the refrigerator or individually wrapped and frozen (you’ll see this in the recipe step 6 too). They will be fine in the fridge for a week, or you can freeze them well-wrapped for 2 months.

  3. I use a LOT of dates when making no bake goodies. You do NOT need to add the added sugar, trust me. 

  4. OH MY GOSH!!!! These were seriously the best snack bars I’ve ever eaten. I just ate my 3rd bar for the day, and I need to seriously work on my self control!  But man, yum yum and YUM!!  I will definitely make them again.  I’m becoming the biggest fan of your blog!  I’ve made multiple recipes of yours in the last month and I’ve loved ALL OF THEM!  We just had your cauliflower lentil red curry recipe a couple days ago and my husband couldn’t get enough!  Thanks for all your hard work in creating yummy healthy recipes!5 stars

    1. Hi Kristin, unfortunately, the oats are pretty critical to this recipe. I’d recommend doing a google search for Paleo granola bars to see what you can find!

  5. Erin, I tried these and they turned out too sticky though the flavor is good. Maybe I used too much water to cover the dates. Please let me know how much water you use. When I read the recipe I didn’t see a specific amount.
    I put them in the freezer longer than you said before cutting. I cut and wrapped in parchment paper but they will be really messy to eat. To make these easier to eat I may roll them in crushed nuts or coconut.
    Please let me know the amount of water you use and any other suggestions. Thanks.

    1. Hi Bonnie! Thank you for taking the time to report back. I’m happy you were able to figure it out. I hope you enjoy the recipe if you try it again!

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