I asked friends on Facebook whether my next gluten-free snack bars should be chocolate or graham cracker flavored. With my pantry out of gluten-free graham crackers, the decision was made for me: chocolate it is. This recipe grew out of earlier bar experiments, including my chocolate chip bars and cranberry walnut bars, and it’s easily adaptable. You can make these bars as a no-bake chocolate or honey-graham variation, and with a few substitutions they can be raw, vegan, and refined-sugar-free.
The version below uses chocolate mini cookies for a rich cocoa taste, but you can swap in gluten-free graham crackers, undipped gluten-free chocolate cookies, or gluten-free chocolate wafers for a different texture and flavor. For a truly raw approach, replace the cookies or crackers with extra nuts, seeds, and natural cocoa powder. Adding sunflower seeds, flaxseed, shredded coconut, or a whole-grain gluten-free flour will change the texture while keeping them gluten-free. If you want a graham-like flavor, try a little sorghum flour combined with honey or a natural liquid sweetener. These bars are easy to customize: add dried fruit, a small scoop of your favorite superfood powder, or a handful of chocolate chips if you’re not avoiding added sugar.
51
Yield: 8 – 4 x 2-inch bars
Enjoy a chocolaty snack bar or a honey-graham flavor you can feel good about. No baking required and several easy variations to suit dietary preferences.
Ingredients:
- 30 (about 4 cups) Simplebites Extreme Chocolate Mini Cookies* (or gluten-free graham crackers, undipped gluten-free chocolate cookies, or gluten-free chocolate wafers)
- 1 1/2 tablespoons oil (grapeseed, coconut, or another neutral oil)
- 1/3 cup pecans
- 1/3 cup slivered almonds
- 1/2 cup walnuts
- 12 whole organic Medjool dates, halved, pitted and soaked in warm water for 5 minutes
Instructions:
- Place the cookies or crackers in the bowl of a food processor and pulse until they form coarse crumbs. Stop before the mixture becomes a paste; you want crumbs for texture.
- Add the oil, nuts, and soaked dates. Pulse until the mixture begins to stick together. Nuts can be added whole or roughly chopped depending on your preferred texture.
- Transfer the mixture to an 8 x 8 or 9 x 9 pan (or press into muffin tins for individual servings). Use the back of a spoon to press the mixture evenly and create a compact, flat surface. If any oil rises to the top, blot gently with a paper towel.
- Refrigerate for at least 2 hours to firm up.
- Cut into bars of your preferred size. Store individually wrapped or in an airtight container in the refrigerator. Bars can be kept in the freezer for longer storage; thaw briefly before eating.
Tips and Variations
For raw, vegan, and refined-sugar-free versions, replace cookies or crackers with additional raw nuts and seeds and add natural cocoa powder to taste. Use soaked dates, nut butter, or a small amount of maple syrup to bind the mixture if needed. Pamela’s Products cookies contain egg, but are dairy-free and free of corn and soy; if avoiding eggs, choose a different gluten-free cookie or use the raw substitutions mentioned above.
Add-ins: Stir in 2–3 tablespoons of sunflower seeds, chia seeds, shredded coconut, or a handful of dried fruit. For extra crunch, fold in puffed quinoa or gluten-free cereal. To make the bars more indulgent, drizzle melted dark chocolate over the top after chilling.
Serving ideas: These bars make an easy grab-and-go snack, a lunchbox treat, or a quick pre- or post-workout bite. Cut small squares to serve alongside coffee or tea, or pack a bar as part of a light picnic.
Storage and shelf life: Keep bars refrigerated for up to 1 week. For longer storage, freeze for up to 2 months; wrap individually to prevent freezer burn. Thaw in the refrigerator or at room temperature for 15–30 minutes before serving.
Texture notes: If your bars are too crumbly, add an extra date or a teaspoon of nut butter to improve binding. If too soft, chill longer or add a small amount of ground flaxseed or coconut flour to absorb excess moisture.