- dairy-free | Dessert | gluten-free | Healthy Snacks | vegan
No-Bake Dark Chocolate Peanut Butter Granola Bars

I’m going to admit something to you all. I’m a total snacker! I can’t make it through lunch and dinner without some sort of snack. I mean I think/know I could make it, but I choose not to, as I love snacks. My kids are total snackers as well, and when they get home from school, the first words our of their mouths are, “hi mom, what can I have for a snack?” Most of the time I try to rummage up a of healthy, non-processed after-school snack for them, like a smoothie, popover, gluten-free healthy cookie bites, quesadilla topped with fresh guacamole, avocado-tahini dip or my kid’s favorite homemade popcorn, but some days you just have to have a snack that you can take with you on-the-go, and that’s where these no-bake dark chocolate peanut butter granola bars come in handy.
One of our favorite on-the-go snacks are granola bars. Granola bars are portable and tasty! We’re currently in love with these bars from Kind. I love the Kind bars because they’re a healthier bar. They’re chock-full of real ingredients like nuts, whole-grains, berries and dark chocolate. There is nothing processed in their bars, which makes me feel good about serving them up to my kids. Zoe’s favorite Kind bar (and mine as well) is their peanut butter dark chocolate bar, but she’s not entirely in love with nuts, so I decided to play around and create a “nut-free” granola bar version for her. I played around with a few different versions and came up with this bar, and let me tell you, it was a HUGE success, not only with Zoe, but with friends that I pawned them off on! These bars are not the traditional crunchy bars, they’re on the chewy side!
I will warn you that these bars extremely addictive. I find myself breaking off a piece and then going back for seconds and thirds. When that happens I just have to take the container and put it out of reach, or else I will literally eat the entire container. Sometimes I’m not so good at self control.
These bars are made with 6 simple healthy ingredients, and contain no refined sugars, bonus! Oats are wonderful because they’re full of protein and fiber. Dark chocolate is full of antioxidants and let’s admit, it tastes great! Medjool dates are loaded with protein, dietary fiber and contain more potassium than other known mineral to man, bonus! I use natural organic peanut butter which is full of healthy fats, and I also use local honey which helps a bit with seasonal allergies. Plain and simple, these bars are healthy, super tasty, extremely addictive and easy to make. So get out your aprons and let’s make us some granola bars…
no-bake dark chocolate peanut butter granola bars:
makes 8-10 bars
- 1 1/2 cups old fashioned oats, also called rolled oats – You can also make these gluten-free by using gluten-free oats.
- 1 cup (approx 7-8 large) pitted medjool dates – You don’t need to buy pitted dates, just get the regular medjool dates and de-pit them
- 1/2 cup unsweetened shredded coconut – I love this brand from Let’s do Organic
- 1 3.5-ounce bar 70% good quality dark chocolate, chopped into chocolate chunk sized pieces – I love the 70% chocolate from Green and Black
- 1/4 cup honey or maple syrup to make these bars vegan
- 1/4 cup creamy salted natural peanut butter, you could also use almond butter, but note that almond butter doesn’t have the same smoothness as peanut butter – I adore the no stir peanut butter from MaraNatha
- optional – 2 tablespoons chia seed – these add some Omega 3 fatty acids, protein and fiber
Line an 8-inch square baking dish with parchment paper, or you can use a similar sized pan or tupperware container.
Chop up your chocolate bar into small pieces. Remember these are going to be in the granola bars, so think chocolate chip or chocolate chunk sized pieces.
Measure out the rest of your ingredients. By the way, I always use a dry cup measuring cups, not liquid when measuring out ingredients like honey and peanut butter.
De-pit the medjool dates. All you do to de-pit the dates is literally open up a date with your hands or a knife and take out the pit. Easy peasy!
In a food processor or mini prep (I’ve used both) fitted with a metal blade, process the pitted medjool dates. They will break down and end up forming into small clumps as seen below.
Transfer the processed dates to a medium sized bowl.
In a small sauce pan, warm the the 1/4 cup honey and 1/4 cup peanut butter over low heat, stirring until warm, but not boiling.
You just want to melt down and merge the peanut butter and honey together, as they are going to be the binding ingredient for the bars.
Add to the bowl with the processed dates, the 1 1/2 cup old-fashioned oats, 1/2 cup unsweetened shredded coconut, chopped chocolate and the chia seeds if using.
Add the melted peanut butter and honey mixture to the oat mixture.
Now it’s time to mix everything together until it’s completely incorporated. You will need to get your hands in there and mix the mixture, as the dates are difficult to mix in with a spoon. Your hands will get messy, but it’s worth it. It’s sort of like massaging kale, but stickier 🙂
Transfer the mixture to the parchment lined 8×8 dish, and press the granola mixture down with your hands and a spatula until it’s as flat and even as possible. Think about making the bars even all the way around.
Cover the bars/baking dish with plastic wrap and freeze the bars until firm, about 1/2 hour.
One the bars are cool, remove the parchment with the bars from the pan.
Take a knife and slice the bars into 8-10 bar sized pieces.
Store the bars in an airtight container for up to 5 days. You can store them at room temp, in the refrigerator or freezer, it’s really personal preference. I like to store mine at room temp.
These bars are the perfect snack! Zoe loves taking a bar with her to dance class! I caught a quick photo of her as she was rushing off to dance class! Thanks for modeling Zoe!
Looking for more healthy snack ideas?
Try my gluten-free healthy cookie bites. These cookie bites are made with 100% whole ingredients. They’re dairy-free, butter and oil-free, grain-free and gluten-free, but have an amazing buttery taste and texture. They’re also totally kid approved and tested! Give them a try. They only take 10 minutes to whip up and 12 minutes to bake.
Guilt-free dark chocolate chip cookie bites! These are one of Zoe’s favorite cookies and she begs me to make them weekly!
I also love these quinoa snack bars. They’re filled with the goodness of quinoa, quinoa flour, chia seeds, goji berries, local raw honey and so much more. They may not be pretty, but they’re tasty! You can even make these gulten-free by using gluten-free oats.
Granola anything is always a hit in my house. Why not make granola bark? Coconut granola bark. We go crazy for this bark. I break it up, store it in a large jar on the counter and it just goes..
Like peanut butter and chocolate? Then try one of these below recipes!
Peanut butter chocolate chip granola.
Peanut butter and chocolate rice crispy bars.

No-Bake Dark Chocolate Peanut Butter Granola Bars
8-10
bars10
minutes30
minutes40
minutesIngredients
1½ cups old fashioned oats, also called rolled oats - You can also make these gluten-free by using gluten-free oats.
1 cup (approx 7-8 large) pitted medjool dates - You don't need to buy pitted dates, just get the regular medjool dates and de-pit them
½ cup unsweetened shredded coconut - I love the brand from Let's do Organic
1 3.5-ounce bar 70% good quality dark chocolate, chopped into chocolate chunk sized pieces - I love the 70% chocolate from Green and Black
¼ cup honey or maple syrup to make these bars vegan
¼ cup creamy salted natural peanut butter, you could also use almond butter, but note that almond butter doesn't have the same smoothness as peanut butter - I adore the no stir peanut butter from MaraNatha
optional - 2 tablespoons chia seed -these add some Omega 3 fatty acids, protein and fiber
Directions
Line an 8-inch square baking dish with parchment paper, or you can use a similar sized pan or tupperware container.
Chop up your chocolate bar into small pieces. Remember these are going to be in the granola bars, so think chocolate chip or chocolate chunk sized pieces.
Measure out the rest of your ingredients.
By the way, I always use a dry cup measuring cups, not liquid when measuring out ingredients like honey and peanut butter.
De-pit the medjool dates. All you do to de-pit the dates is literally open up a date with your hands or a knife and take out the pit. Easy peasy!
In a food processor or mini prep (I've used both) fitted with a metal blade, process the pitted medjool dates. They will break down and end up forming into small clumps as seen below.
Transfer the processed dates to a medium sized bowl.
In a small sauce pan, warm the the ¼ cup honey and ¼ cup peanut butter over low heat, stirring until warm, but not boiling
You just want to melt down and merge the peanut butter and honey together, as they are going to be the binding ingredient for the bars.
Add to the bowl with the processed dates, the 1½ cup old fashioned oats, ½ cup unsweetened shredded coconut, chopped chocolate and the chia seeds if using. Give all of the ingredients a good stir.
Add the melted peanut butter and honey mixture to the oat mixture.
Now it's time to mix everything together until it's completely incorporated. You will need to get your hands in there and mix the mixture, as the dates are difficult to mix in with a spoon. Your hands will get messy, but it's worth it. It's sort of like massaging kale, but stickier 🙂
Transfer the mixture to the parchment lined 8x8 dish, and press the granola mixture down with your hands and a spatula until it's as flat and even as possible. Think about making the bars even all the way around.
Cover the bars/baking dish with plastic wrap and freeze the bars until firm, about ½ hour.
Once the bars are cool, remove the parchment with the bars from the pan.
Take a knife and slice the bars into 8-10 bar (rectangle) sized pieces.
Store the bars in an airtight container for up to 5 days. You can store them at room temp, in the refrigerator or freezer, it's really personal preference. I prefer to store mine at room temp.
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- Dessert | Dairy Free | Gluten Free | Kid Approved | Marin Mama Faves | Recipe | Refined Sugar Free | Snack | Vegan | Vegetarian
The dark chocolate & peanut butter Kind bars are my favorite too! these look really good!
Hey girl! I know, those Kind bars are so good! By the way, I’m going to make up a fresh batch of these bars for Zoe on Wednesday, so I will bring you one to try at lunch! 🙂
The chocolate no bake granola bars look great. Are they chewy or hard? Hope all is well for you and the kids.
Good question! They are chewy!
Hi,
Can I make the bars without the coconut?
Thanks,
Allison
Hi Allison! Sure! You can substitute whatever you want for the 1/2 cup coconut. Maybe try some chopped up roasted almonds. I’m actually going to try making these bars with almonds and dried cherries or blueberries next. Let me know what you end up trying! xoxo, Jacquelyn
I am totally making these! Can you tell me what brand unsweetened coconut you use? I couldn’t make it out from your photo. I only one I have been able to find is really, really fine…not at all like the regular sweetened shredded kind.
Thanks!
Hi Jyllzie! The brand I use is Let’s do Organic Unsweetened shredded coconut. You can buy this brand at most grocery stores. Here’s the link to website. http://www.edwardandsons.com/ldo_info.itml
If you make the bars let me know what you think! I hope you LOVE them as much as we do! xoxo, Jacquelyn
These look so good! Going on my must make list right now..
Yaay! I hope you make them and love them girl!
Can You use honey instead of the dates? If yes how much honey?
You really don’t taste the dates to be honest! Believe me, my kids do not like dates, but they love these bars and can’t taste the dates in them. The dates also lend a sweetness to the bars. I don’t think honey would work as it’s more liquid and the dates are adhesive and chunky. You could any other dried fruit such as raisins, prunes, apricots, figs, mangos, papaya, cherries? I hope that helps! xoxo, jacquelyn
My bars were a bit crumbly.. I used almond butter (instead of peanut) – do you think that’s the reason? (It was still good, but more like moist granola)..
Hi Alice! It could be a number of things. Did you keep them in the freezer long enough? Did you use enough dates, or too much of another item in the bars? Dates also help bind the bars.
One time I made these up with an older jar of peanut butter (it was drier) and some thicker honey, and the bars we’re super tasty, but not as solidified as they were the other times I made them. It could be the almond butter, or the brand your using? I think if the nut butter has a drier consistency, then it won’t get as creamy when it melts down with the honey, and therefore the bars may not bind together as well.
You could also try using a container of honey that you can pour from a spout. I’ve moved over to that since it is easier to pour into the 1/4 cup. I’ve made these bars at least 10 times, and only had them not bind together that one time. I’m going to try using almond butter next and I will let you know if it makes any sort of difference. Sorry your bars did not bind together, but I’m glad they were tasty! xoxo, Jacquelyn
Hi Jackie, Ok, so I just made them again with regular peanut butter (Ok, the kind from TJs that has flax and chia seeds), but anyway, they came out beautifully… cut into perfect squares.. So I think it could have been the almond butter the first time that made them crumble.. Anyway, just wanted to let you know they are beautiful this time around! Thanks! ~alice
Hi Alice! Awesome! I’m so happy that the bars turned our better using the peanut butter. Almond butter is not as smooth as peanut butter, so I think that’s why they didn’t hold up as well. Yippee 🙂 Thanks for trying the recipe again and for letting me know how they turned out! I’m happy they worked out the second time 🙂 xoxo, Jacquelyn
Hi pretty mama! I came over here to print this recipe, I’m going to make these for my father-in-law and son to send off with them! Jake is home for spring break and leaving this weekend. It’s been nice having him home. I haven’t been blogging much, maybe once a month but hopefully I will get back to doing it more – haven’t been in DIY or cooking mode much lately! I miss you and hope you are doing well! xoxo, Sharon
Also meant to say, Zoe keeps getting more beautiful, what a sweetheart! Great granola bar modeling! 🙂 xoxo
These bars are so yummy!! I added some ground flaxseed and chopped pumpkin seeds and I am loving them. Thank you for this recipe and sharing on this wonderful blog!
You’re so welcome! I’m so happy to hear that you made these bars and loved them! I have to watch myself around these, as I can get a bit crazy and eat a few bars in one sitting. Love your addition of the healthy Omega 6 and 3, great job. Thanks so much for following up and letting me know how the bars turned out for you! Since you love these, you should try the guilt-free and gluten-free cookie bites. Both are amazing as well! Have a wonderful weekend! xoxo, Jacquelyn
do you know how many calories in a serving and how much fiber?
Hi Rebecca! I’m sorry, but I don’t have the nutritional info on these bars. I can’t seem to find a good calculator that I like! Sorry! 🙂
Do you think it would be possible to make these without honey or maple syrup? I am trying to reduce sugar as much as possible.
Hi Chrissy! To be honest, I’ve not sure how they would hold up or taste sans the honey or maple syrup. The honey when melted with the peanut butter helps bind the bars. If you’re looking for a recipe that doesn’t use honey or maple syrup, then you can try my gluten-free cookie bites, http://marinmamacooks.com/2015/08/gluten-free-healthy-cookie-bites/ or my no bake cacao superfood energy bites. http://marinmamacooks.com/2016/02/no-bake-cacao-superfood-energy-bites/
I hope that helps! If you do make them without using maple syrup or honey, let me know what you use as a substitute. xoxo, Jacquelyn