Those “Candy” Bars

These are our latest favorite granola bars. The recipe is from Baby Boy Bakery. Her oldest child, her son, passed away and if you are going through any type of loss, her blog is so comforting and beautiful. It’s full of crafts, recipes, and inspiration. She has been a wonderful example to us in how to openly talk about ALL your children, both here and those who’ve passed away and I love that she casually talks abt her son all the time and is sure to never leave him out ❤️

Original recipe here.

Notes:

• I subbed avocado oil for coconut due to food sensitivities, but if you can tolerate coconut, I’d use that because they’d likely set better, but avocado oil worked great- just more messy and requires them to be eaten with a fork if stored in the fridge
• Subbed almond butter for peanut butter due to food sensitivity (it should only contain almonds and salt (sometimes oil))
• Subbed raw pepitas for almonds due to availability
• Subbed ground flax seed for chia due to food sensitivity
• Subbed 1/3-2/3 cup chocolate chips (this recipe) for cranberries (to taste) due to availability. I also think they’d be so good with 1/3 c cherries or cranberries added in (I haven’t tried this yet)
• You can stir the mixture on the stove which will make the choc chips mostly melt (which is delicious) or you could beat the ingredients with a mixer and have choc chip chunks (which I haven’t tried but would be delicious)!

THOSE “CANDY” BARS

Prep time: 10 minutes
Cook time: 1 hour
Servings: 12-14 bars
INGREDIENTS

• 1/2 cup coconut oil (or avocado oil if food allergy)
• 1/2 cup honey
• 1 cup smooth natural almond butter
• 1 cup unsalted raw pepitas
• 1 1/2 tablespoons ground flax seed
• 1 tablespoon cacao powder (*Not cocoa powder) You can google the difference, but what it comes down to is the way the beans are processed. Cacao is considered a “superfood” because it is minimally processed therefore keeping its benefits intact. IT offers a subtle chocolate flavor but more so it gives the bars some added nutrients.
• 2 teaspoons vanilla extract
• 1/3-2/3 cup chocolate chips (this recipe) to taste
• 1/3 cup unsweetened dried cranberries (optional)
• 2 hearty pinches of sea salt
  You’ll also need a standard baking dish 9in x 13in and some parchment paper to line it with.
  Feel free to use any nut butter you’d like so long as it is smooth; almond, cashew etc. You can also substitute the pepitas for sliced almonds, unsweetened coconut flakes, unsalted pecans or any other crunchy ingredient so long as it is unsweetened and unsalted. Lastly, you can substitute the raw honey for maple syrup or agave. Just know that your bars will have a different consistency than what is shown.

STEPS

1. First line a 9in x 13in baking dish with parchment paper. Also, clear a spot in your freezer large enough for the baking dish. Once the bars are finished and in the baking dish, they will need to firm up in the freezer.
2. In a small sauce pan over medium low heat, stir together the oil, honey and nut butter. Stir these until smooth. You could also do this with a heater if you don’t want the choc chips to melt
3. Add the cacao powder and vanilla. Stir until smooth and the cacao powder is fully incorporated.
4. Now turn off the heat. Add in your flax and pepitas. Stir until everything is evenly coated.
5. Next, stir in your oats one cup at a time. Again, be sure to stir until everything is evenly coated.
6. Last, stir in chocolate chips start with 1/3 cup and work your way up to taste and optional cranberries .
7. Pour your mixture into the dish lined with parchment paper. Smooth the mixture out until it is in an even layer.
8. Add your two hearty pinches of sea salt over the top of the bars. Be sure to evenly disperse the salt so you can taste it with every bit. The bars are more on the sweet side with the honey, vanilla and nut butter. The bit of salt on top really makes a difference and cuts through the sweetness a bit. Its honestly my favorite part when enjoying the bars.
9. Now, store your bars in the fridge or freezer until fully firm. I sometimes let the bars firm up in the freezer if we want to enjoy them quicker.
10. Once the bars are firm, cut them into small rectangles. Store the bars in an air tight container in the refrigerator. Since the base of these bars is oil they don’t do well in the heat or travel that well. They are best cold. We love having them on hand for a quick breakfast, afternoon snack or to satisfy a late night sweet tooth craving. If they are stored in the fridge, they are best eaten with a fork as they are very messy- but don’t less this dissuade you- they are amazing and the best marriage of textures and flavors