Grain-Free Coconut & Date ‘Granola’ Bars

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Granola bars were a childhood favorite of mine, and I’m sure many of you feel the same way! It was my go-to after school snack, and I always packed one when I was the one who made my lunch. When I first started the SCD diet, and learned that grains were not allowed, I was determined to make some sort of ‘granola’ bar replacement. After much experimenting, I finally found that perfect flavor and consistency combination. By making the softened dates into a paste, it acts as the glue, holding it all together while providing a sweet and chewy texture. The chopped nuts add a nice crunch, and the coconut imparts a tropical flavor that ties it all together. You may even have a hard time believing it’s grain-free! Feel free to use other nuts or dried fruits to make it your own. I do however recommend making the date paste as it helps hold the bar together. These bars are perfect for on-the-go SCD approved snacks, or even breakfast! Kids love them too!   

Grain-Free Coconut & Date ‘Granola’ Bars 

Serves 8
Prep: 15 min                       
Cooking: 20 min                                                                                                                                                                                          Total: 35 min
Beginner

Ingredients:

4 Large medjool dates, pitted and no added sugar

⅛ Cup water, boiling 

4 Large Medjool dates, pitted, chopped, and no added sugar

1 Cup almonds, raw 

1 Cup cashews, raw 

½ Cup coconut flakes, unsweetened

2 Tbsp coconut oil, melted 

⅛ Cup honey 

¼ tsp. salt 

      Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 300°F.
  3. Coat a 9×9 pan with coconut oil or line with parchment paper.
  4. In a small bowl place 4 pitted dates and pour the boiling water on top to cover. (It will be more than the ⅛ cup) Allow to sit for 10 minutes.
  5. Set up your high-speed blender with the standard blade attachment.
  6. Add in the dates and ¼ cup of the water mixture.
  7. Blend until the mixture becomes a smooth paste. Set aside.
  8. Now set up your food processor with the standard blade attachment.
  9. Add in almonds and cashews and pulse for about 8-10 seconds or until the nuts look to be roughly chopped.
  10. Add in remaining ingredients and date paste. Pulse until the ingredients come together, about 10-12 seconds.
  11. Pour out into your greased or lined pan. Using a spatula spread evenly.
  12. Bake for 15-20 minutes, or until golden and toasted. Be sure to keep a close eye on this as they can burn quickly.
  13. Remove from the oven and cool completely before cutting into eight bars.
  14. Store in an airtight container with parchment separating the bars or wrap individually in wax paper and keep in the fridge for up to a week or at room temp for 4-5 days. 

                                                            

Nutrition Facts: 
Calories- 297
Carbs- 29.9 g
Fat- 18.7 g
Protein- 6.1 g