Double Chocolate Vegan No-Bake Granola Bars
Rich, fudgy granola bars packed with double chocolate flavor from cocoa powder and chocolate chips, bound together with dates and nut butter. These no-bake treats require no oven time, making them perfect for hot summer days or quick snack prep. The combination of oats, mixed nuts, and chocolate creates satisfying texture contrasts, while the optional chocolate coating adds an indulgent finish. Ideal for meal prep, lunch boxes, or post-workout fuel.
Ingredients
- 2 ¾ oz medjool dates, pitted weight
- 5 ½ tbsp peanut, cashew or almond butter
- 4 tbsp maple syrup
- 1 tbsp coconut oil, melted
- 2 tbsp cocoa powder
- ¼ tsp cinnamon
- 1 pinch salt
- 1 ½ cups oats
- 1 ¾ oz mixed nuts
- 1 oz oat mylk chocolate chipsdark chocolate chips1:1vegan
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- 1 ½ oz chocolate coated nibs
- 2 oz oat mylk chocolate chips, for coatingdark chocolate chips1:1vegan
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- 1 tsp coconut oil, for coating
- 2 tbsp chocolate coated nibs, for topping
- flaky salt, for topping(optional)
- extra cinnamon, for topping(optional)
Instructions
- 1
Line a 6-inch square tin with baking parchment
- 2
Soak the dates in boiling water for 10 minutes then drain
- 3
Blend dates, nut butter, maple syrup, coconut oil, cocoa powder, cinnamon and salt until smooth
- 4
Pour mixture into large bowl and stir in oats, nuts, chocolate chips and chocolate coated nibs until evenly coated and sticky
- 5
Press mixture into prepared tin and chill for 1-2 hours until set
- 6
Melt chocolate chips with coconut oil for coating
- 7
Remove bars from tin and slice into 10 pieces
- 8
Hold each bar on fork and spoon over melted chocolate, allowing excess to drip off
- 9
Place on lined tray and sprinkle with chocolate nibs, flaky salt and cinnamon
- 10
Return to fridge for 10 minutes until chocolate sets
Tips
Soak dates in hot water to soften them for easier blending and smoother texture
Press mixture firmly into tin using back of spoon or measuring cup for even bars
Work quickly when coating bars as chocolate sets fast - reheat if needed
Good to Know
Keep in fridge for 1 week or freezer for 1 month in airtight container
Can be made up to 1 week ahead and stored in refrigerator
Serve chilled directly from fridge or allow frozen bars to defrost before eating
Common Mistakes
Don't skip soaking dates to avoid lumpy texture
Press mixture firmly into tin to prevent crumbly bars
Chill fully before slicing to avoid messy cuts
Substitutions
FAQ
Can I make these nut-free?
Yes, substitute sunflower seed butter or tahini for nut butter and use seeds instead of mixed nuts.
How long do these keep at room temperature?
They'll keep for 2-3 days at cool room temperature, but refrigeration is recommended for best texture.
Can I freeze individual bars?
Yes, wrap individually and freeze for up to 1 month. Thaw for 10-15 minutes before eating.