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
Pecan Pie Baked Oatmeal with Cinnamon Almond Butter in a white bowl with a slice cut out on separate dish on white background

Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.

Maple Almond Barbecue Chicken beside some corn on the cob on a cooling rack in a tray with parchment paper

Break free from bottled sauce! This Maple Almond Barbecue Sauce takes literal minutes to make and blows the bottled stuff right out of the water. And, with Maple Almond Barbecue Chicken, you can enjoy great barbecue flavor without firing up the grill. If you have an oven and thirty minutes, then tonight can be barbecue night.

Gingerbread Almond Butter Pancakes with peanut butter drizzle on a white plate with wooden background with pine tree

Have you ever taken a bite of a gingerbread cookie and thought to yourself, “How do I make this into a pancake?” If you haven’t you don’t have to, I’ve already thought of that for you. If you have, you’re welcome. These Gingerbread Almond Butter Pancakes are made with JUSTIN’S® Maple Almond Butter, and crazy delicious!

 

White Chocolate Peanut Butter Cup Cookie Cake on a white plate on a white background with green cloth

Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.

Vegan Tacos with Seared Tofu, Veggies with Spicy Coconut Almond Sauce beside a bowl of cut limes on a white marble tabletop

Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.