No-Bake Almond Butter Granola Bars

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1 cup packed pitted dates
  • 1 1/2 cups rolled oats
  • 3/4 cup walnuts
  • 1/4 cup dark chocolate chips
  • 1/4 cup honey
  • 1/4 cup Justin’s Honey Almond Butter

DIRECTIONS

  1. Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir well.
  2. Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir to coat. Transfer to a shallow pan (such as 8×8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and press down into an even layer.
  3. Freezer for 15 minutes. Remove and cut into bars. Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.
INGREDIENTS
  • 1 cup packed pitted dates
  • 1 1/2 cups rolled oats
  • 3/4 cup walnuts
  • 1/4 cup dark chocolate chips
  • 1/4 cup honey
  • 1/4 cup Justin’s Honey Almond Butter
DIRECTIONS
  1. Place dates in a food processor and mix until small bits remain and they form a ball. Transfer to a large mixing bowl and add oats, nuts, and chocolate chips. Stir well.
  2. Warm honey and almond butter in a small saucepan and pour over dry ingredients. Stir to coat. Transfer to a shallow pan (such as 8×8 or loaf pan) lined with parchment or plastic wrap and top with another piece of plastic wrap and press down into an even layer.
  3. Freezer for 15 minutes. Remove and cut into bars. Store in an airtight container or bag in the fridge to keep fresh, or in the freezer for longer term storage.
Great Summer Recipes
Plant-Based Peanut Butter Blueberry Cheesecakes (close up) placed on a white background

It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!

Chocolate Covered Strawberry and Almond Butter Parfait with gold spoons and chocolate fudge chunks in a white tabletop

Hey guys, I wrote a morning poem for you:

A great way to start your day
is with a parfait
made by yours true-lay!

Okay, maybe I’ll stick to my day job. The message still stands, this Chocolate Covered Strawberry + Almond Butter Parfait is made with JUSTIN’S® Vanilla Almond Butter, sliced strawberries, and organic chocolate pudding.

 

Cinnamon Almond Butter Bread Pudding Loaf in a tray with cinnamon sticks, oven mitts, and blue dishes in a wooden background

Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!

 

No Bake White Chocolate Peanut Butter Cheesecakes on a white cloth background with Justin's white chocolate peanut butter cup

Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!