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Chocolate Dipped Cashew Granola Bars

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
Prep Time 30 minutes
Servings 16
Author Tiffany


  • 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


  • 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.