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© 2017 Vancouver Dietitians

Creamy, Crunchy Nut Butter Bars

Looking for some snack inspiration? Or something easy to grab for breakfast on-the-go? These nut butter bars are sure to please with how creamy and crunchy they are, at the same time! They are quick to whip up on a Sunday to use for the rest of the week and, best part is, they are NO-BAKE - perfect for these hot summer days! This recipe is also gluten free and vegan, plus it can be fully customized to your liking by choosing your favourite nut butter or switching up the mixings with other dried fruit, nuts, chia seeds, and/or flax seeds. Use as a portable snack or pair with a piece of fruit, such as a banana or apple, for an easy breakfast for your busy weekdays!

 

Ingredients:

  • 1 cup natural peanut butter (or nut butter of choice)

  • 3 tbsp melted coconut oil

  • 3 tbsp maple syrup

  • 1 tsp vanilla extract

  • ¼ cup mini dark chocolate chips

  • ¼ cup chopped dried cranberries

  • ½ cup chopped almonds

  • ¼ cup hemp hearts

  • ¼ cup shredded coconut

  • Pinch of sea sealt

 

Recipe:

  1. In a large bowl whisk together nut butter, coconut oil, maple syrup, and vanilla extract

  2. Fold in chocolate chips, dried cranberries, almonds,  hemp hearts, shredded coconut and a pinch of sea salt. Combine until well mixed

  3. Pour the batter into a lined baking pan and place in freezer for at least 2 hours

  4. Remove from freezer and cut into bars. Store in the fridge or freezer

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