No Bake Granola Bars with Raisins and Chocolate Chips

15 February 2024 Bookmark0
Chewy, crunchy, sweet and salty, those grain free and paleo no bake granola bars are going to emerge as your favorite with the first chew!  They’re loaded with raisins and mini chocolate chips, coconut flakes and nuts, sweetened with uncooked honey and packed with healthful fats. kid accredited, gluten-unfastened, dairy-free, grain unfastened and addicting! 

After making my grain unfastened granola with strawberries, I knew I had to move for granola bars.  What I didn’t recognize, is they’d wind up the most flipping scrumptious granola bars I’d ever eaten, grain free or now not!

No Bake Granola Bars with Raisins and Chocolate Chips
No Bake Granola Bars with Raisins and Chocolate Chips

Once I had those no bake granola bars in mind I figured I’d be doing much of the same matters that I did with my granola.  And, honestly, I did.

I were given out my meals processor and “chopped” three cups of nuts (pecans, almonds, cashews) and then began adding all the “precise stuff”.

It’s now not that I don’t like nuts, but, uncooked nuts DO need some sharpening up obviously.  I added coconut flakes, raisins, salt and a chunk of cinnamon, and then moved on to the wet ingredients.

No Bake Granola Bars with Raisins and Chocolate Chips


  • 1 cup raw pecan halves or walnuts
  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1 cup unsweetened coconut flakes
  • 1 tsp cinnamon
  • 1 cup raisins
  • 1/2 tsp salt or 1/4 for less salty
  • 1/4 cup organic coconut oil melted (use refined for no coconut flavor)
  • 1/4 cup smooth almond butter
  • 1/4 cup + 2 Tbsp raw honey
  • 1 tsp pure vanilla extract
  • 1/2 cup mini chocolate chips dairy free, soy free


  1. Place the nuts in a food processor and pulse several times to “chop” them into a crumbly texture - a few larger pieces are a good thing - don’t overmix!
  2. Transfer the nuts to a large mixing bowl* and stir in coconut flakes, cinnamon, salt, and raisins to evenly combine.
  3. Place melted coconut oil in a small sauce pan and whisk in the almond butter and honey. Set heat to low and whisk while honey and almond butter melt. Once mixture is smooth and well combined, remove from heat and stir in the vanilla.
  4. Pour the wet mixture into the large bowl with the dry ingredients and stir to fully combine - I used a silicone spatula for this step. Thoroughly mix to make sure all the dry mixture is coated. Once coated, gently stir in the chocolate chips.
  5. Line an 8 x 8” or 9 x 9” square pan with parchment paper along the bottom and sides, with extra up the sides for easy removal. Transfer mixture in and press down, using your hands, or another piece of parchment paper to get it packed tightly into the pan.
  6. Cover the top with parchment or plastic wrap, then set in the freezer for at least 1 hour to firm, or longer if you have time.
  7. Remove pan from freezer and grab two ends of the parchment paper to remove the bars, set on a cutting board.
  8. Using a long very sharp knife, cut into 20 bars.  You can wrap them in parchment individually storing in the fridge (for up to two weeks) or freezer for longer.
  9. Bars will start to melt around room temp due to the coconut oil, so they’ll need to be kept chilled to stay firm. Enjoy!


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