Blueberry Cashew Coconut Granola Bars
These easy granola bars make the perfect snack and are loaded with cashew butter, freeze dried blueberries, rolled oats, dates and coconut. Enjoy these healthy granola bars as a quick snack or take them with you on-the-go. Made gluten free, vegan and refined sugar free!
Servings: 10
Ingredients
Granola Bar
- 8 pitted medjool dates
- ¼ cup maple syrup
- ½ cup cashew butter
- 2 cups rolled oats gluten free
- ¼ cup sunflower seeds
- ¼ cup coconut chips unsweetened
- pinch of sea salt
- ½ cup freeze dried blueberries
Coconut Butter Drizzle
- ¼ cup coconut butter melted
Instructions
- Preheat the oven to 350 F and prepare a 8×8 inch pan with parchment paper and non-stick spray and set it aside.
- Place the dates, cashew butter and maple syrup into a food processor and blend until smooth. Transfer the mixture to a stand alone mixer and add in the oats, seeds, coconut chips and a pinch of sea salt. Use a paddle attachment, mix until everything is well combined.
- Add in the freeze dried blueberries and mix for 5-10 seconds. Transfer the mixture to the prepared pan and press it down evenly. Top with more blueberries if desired.
- Bake the bars for 15-17 minutes and the edges begin to turn a golden brown. Let the bars cool completely before removing them from the pan. Cut them in 10 evenly sized peices and drizzle with melted coconut butter. You can pop the bars into the freezer for 1 minute for the coconut butter to harden. Enjoy!
Notes
These bars taste bests if enjoyed within three days when stored in an airtight container at room temperature or one week when refrigerated.