Remember these healthy no-bake granola bites? Yeah, they’re delicious. And easy. And a pretty healthy little snack. The only thing that could make them more desirable is if they were loaded with chocolate.
So here you go.
No-Bake Dark Chocolate Granola Bites. Still delicious. Still easy. And still full of healthier ingredients than, say, a double chocolate cookie (not that there is anything wrong with those, by the way).
My sister Em sent me this recipe she spent weeks perfecting (I love it when she does that) and I have to say…we can’t get enough of these little granola bites. These babies are loaded with oats, coconut, almonds, cocoa nibs (if that’s your thing) and a creamy mixture of honey, extra-virgin coconut oil, peanut butter, cocoa and a few chocolate chips.
Now that I’ve basically laid out for you the ingredient list, you should gather up all the necessities and make these. I tripled the batch last time (I’m telling you, they’re good) and they’ve lasted in the refrigerator, still tasting fabulous, for a couple weeks. They make a great afternoon pick-me-up snack for those of you who may be like me and need a little bit of something right around 2:48 p.m. to get you through the rest of the day with peace and love and happiness. I’ve also been popping one into my kids lunches now and then which always ends in hugs and thank you’s and you’re-the-best-mom-evers.
These are so simple, my kids are now taking over the making of, the scooping of, and the rolling of…and as a thank you, I’m graciously assisting them with the devouring of. Such a tremendous tasty little treat!
If using whole almonds, be sure they are chopped into fairly small pieces. I've made the mistake of leaving the almonds a tad bit too chunky and it makes the granola mixture more difficult to form into balls that stick together. I haven't used regular old-fashioned oats. If you do so, consider pulsing them in a blender or food processor very lightly so they break down just a bit. If you aren't familiar with cacao nibs, they are basically raw pieces of chocolate that haven't been ground and sweetened yet (they are slightly bitter like cocoa powder). They add a yummy depth of flavor and a crunchy texture to these granola bites but you can definitely leave them out if that is your preference.
- 2 cups quick oats
- 1/8 teaspoon salt
- 1/2 cup shredded coconut, sweetened or unsweetened
- 1 cup sliced or chopped almonds
- 3 tablespoons cacao nibs (optional)
- 1/2 cup honey
- 1/4 cup extra-virgin coconut oil
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup natural unsweetened or Dutch-process cocoa powder
- 1/2 cup semisweet or bittersweet chocolate chips
- In a large mixing bowl, stir together the oats and salt.
- In a 10 or 12-inch skillet over medium heat, add the coconut, almonds and cacao nibs, if using. Toast the ingredients, stirring often to prevent burning, for 5-6 minutes until the aroma is nutty and the coconut and nuts are turning slightly golden. Toss the mixture with the oats.
- In a medium saucepan, combine the honey, coconut oil, peanut butter, vanilla, cocoa powder and chocolate chips. Heat the mixture over medium heat, stirring constantly, until the mixture is melted and smooth.
- Pour the chocolate mixture over the dry ingredients and stir until well combined.
- Using a cookie scoop or two spoons, scoop the mixture into tablespoon-sized mounds onto a parchment-lined baking sheet. Let the little mounds sit for 10 minutes or so until they have cooled and are less sticky.
- Roll the mounds into balls using firm pressure with the palms of your hands.
- Refrigerate the granola bites for 1-2 hours to set up. They can be refrigerated in an airtight container for up to 2 weeks (or freeze for several months). They taste great out of the refrigerator but are even better if left to sit at room temperature for just a few minutes before eating.
Recipe Source: slightly adapted from my sister Em