Chocolate Dipped Cashew Granola Bars
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Chocolate Dipped Cashew Granola Bars

Chewy no-bake cashew granola bars, dipped in chocolate! Made with coconut oil and no refined sugar!
Course Breakfast, Snack
Keyword almond, chocolate, granola
Prep Time 30 minutes
Servings 16
Author Tiffany

Ingredients

  • 1 cup peanut butter
  • 1/2 cup honey
  • 1/2 cup coconut oil
  • 2 1/2 cups rolled oats
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 1/4 cups cups cashews, roughly chopped (divided)
  • 1 cup milk chocolate or semi sweet chocolate chips
  • 1/2 teaspoon salt OR 1 teaspoon coarse grained sea salt

Instructions

  • Grease a 9x13 inch pan with cooking spray. Combine peanut butter, honey, and coconut oil in a medium sauce pan and whisk over medium heat until smooth.
  • Add oats, shredded coconut, and all but 3 tablespoons of the chopped cashews to a large bowl and stir to combine. ***If using regular table salt, site into mixture now. If using sea salt, reserve until noted*** Add sauce mixture and stir well until everything is coated. Transfer mixture to prepared pan. 
  • Lay a piece of tin foil over the granola mixture and press down fir my with your hands to press mixture evenly into the pan. ***If using sea salt, sprinkle sea salt over granola mixture now*** Chill 1 hour.
  • Cut granola into bars. In a microwave-safe bowl melt chocolate chips at medium power for about 2 minutes. Stir, then heat another 20 seconds at a time until chips are melted and smooth. Dip granola bars into chocolate and use a spoon to coat one half of the bar. 
  • Lay bars on a greased baking sheet. Sprinkle the chocolate-covered parts of the granola bars with the remaining chopped cashews. Chill 4 hours or over night. Store chilled in airtight container wrapped individually in plastic wrap OR with pieces of wax paper between each granola bar.