Raw Chocolate Granola Bars

Raw Chocolate Granola Bars

These irresistibly chocolaty and nutty granola bars are gluten-free, dairy-free and refined sugar-free

Granola bars can be a great snacking option if you’re trying to maintain a balanced diet. However, despite the marketing claims, many store-bought granola bars are loaded with refined sugars, containing as much sugar as a candy bar. Not to mention, they’ll set you back around £1-£2.50 a bar, which will start to add up if you eat as many as me!

Not only is making a batch of homemade granola bars a budget-friendly way to load up on healthy snacks for the week, but it also allows you to govern exactly what goes into them. I used raw honey to sweeten these granola bars, a healthy alternative to other more processed sweeteners available. Raw honey has a host of health benefits, from antioxidant properties to aiding digestion. Therefore, you have a sweet treat, but you are also getting a health kick whilst you are at it.

These raw chocolate granola bars are utterly scrumptious and loaded with fibre, healthy fats, complex carbohydrates and protein — guaranteed to keep you full for hours.


Oats. Rolled (old-fashioned) oats give these granola bars a chewy bite whilst also giving you a slow release of energy throughout the day.

Cacao Powder. Cacao powder is hailed for its antioxidant properties and mood-boosting powers, bringing a chocolate kick to these nutty bars.

Nuts. I used chopped up almonds but feel free to use whatever you have handy.

Coconut Oil. I always use unrefined, extra virgin coconut oil as it is a lot healthier and nutritionally dense than the other refined oils available.

Nut Butter.  I used smooth almond butter, but any nut butter will do. Nut butter really helps stick the oats and nuts together while also providing a nutty flavour and a host of health benefits. Did you know that 2 tablespoons of almond butter have around 9g of protein and 18g of healthy fat? What’s more, it is a great source of magnesium, copper, vitamin B2 and phosphorous. A nutritious powerhouse if you ask me! Just make sure you’re getting natural nut butter, with no added salt, preservatives or palm oil.

Natural sweetener. Always pick natural sweeteners like raw honey or maple syrup for baking, as they’re a lot better for your health than their refined counterpart. For these granola bars, I used raw honey.

Vanilla Extract.  I love adding vanilla extract to my baked goods, with its delicate and fruity flavour enhancing any sweet treat.

Salt.A sprinkle of salt goes a long way in enhancing the other flavours.

How to make these raw granola bars

These bars are super simple to make. You’re going to require a mixing bowl, saucepan and deep baking tray.

Start by adding the chopped nuts, cacao, oats and salt into a bowl and mix thoroughly. In a saucepan, slowly heat the honey, nut butter, coconut oil and vanilla extract until a smooth consistency. Slowly pour the wet ingredients into the dry, mixing thoroughly. Transfer the mixture into a deep tray, pushing down firmly with the back of the spoon to condense the granola bars. Let it set in the fridge or freezer for around 2 hours (preferably overnight) and then slice into little bars.

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Raw Chocolate Granola Bars

  • Author: Flora Marks
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Diet: Gluten Free


  • 1 3/4 Cups Oats
  • 1 Cup Almonds (roughly chopped)
  • 1/2 Cup Cocoa/Cacao Powder
  • 1/2Tsp Salt
  • 2Tbsp Coconut Oil
  • 3/4 Cup Nut butter
  • 1/2 Cup Honet
  • 1Tsp Vanilla Extract


  • Line a deep baking tray with non-stick paper
  • Mix the oats, almonds, cocoa powder and salt in a bowl
  • In a saucepan, heat up the coconut oil, nut butter, honey and vanilla extract, mixing thoroughly until the coconut oil has melted and an even mixture has formed 
  • Slowly add the wet ingredients to the dry, stirring thoroughly 
  • Transfer the mixture to the baking tray and push down until evenly spread and dense texture has been formed
  • Place the granola bars in the freezer or fridge for at least 2 hours (preferably overnight) before slicing. 


1 Cup = 250ml (metric measure)

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