Snickerdoodle No-Bake Granola Bars

A delicious protein style granola bar that is easy to make. They are great to have on hand for quick, convenient meals, or snacks when you want something with a little crunch or just enough sweetness. They can be made completely nut-free by substituting seed butter for the almond butter and more seeds for the cashews. Once you’ve made them, you will want to experiment with different combinations of your favorite nuts, seeds and Keto Chow flavors.

Prep Time10

Chill Time2

Total Time2 10

Course: Breakfast, Snacks

Keyword: Snickerdoodle

Keto Chow Flavor: Snickerdoodle

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 171.78kcal

Author: Chef Taffy Elrod

Ingredients

1/4 cup unsweetened, shredded coconut
1/4 cup pumpkin seeds, chopped
1/4 cup sunflower seeds, chopped
1/4 cup cashews, chopped
1/4 cup chia seeds
1/2 cup unsweetened almond butter
1/4 cup sugar-free syrup or honey substitute
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 serving Snickerdoodle Keto Chow (or 1 scoop)

Instructions

Line an 8x8 square pan with two pieces of plastic wrap long enough to hang over the edges of the pan by a few inches. Lay one piece in the pan, then lay the second piece in the opposite direction so you have plastic wrap hanging over all four edges. Oil lightly and set aside.
In a medium mixing bowl combine coconut, pumpkin seeds, sunflower seeds, cashews, and chia seeds. Set aside.
In a large microwave safe bowl, combine the almond butter, syrup, and coconut oil.
Microwave on high for one minute, then carefully stir until everything is fully mixed.
Mix in the vanilla extract and the Keto Chow, the mixture will thicken as you stir.
Pour the dry seed mixture into the warm nut butter mixture and stir until the nuts and seeds are distributed evenly and everything is mixed. If the mixture is cool enough you can knead it by hand.
Press the mixture firmly into the prepared pan, using the bottom of a glass to smooth it into an even layer if necessary.
Take the plastic wrap hanging over the edges of the pan and fold it over the mixture. You can press down on the plastic wrap to even the bars more.
Place the pan in the refrigerator to chill for at least two hours.
When the bars have set, remove them from the pan by lifting the plastic wrap. Transfer them to a cutting board and remove the plastic wrap.
Cut them across into six pieces, then cut those six pieces in half vertically, so you have 12 bars.
To store them lay them flat in an airtight container with parchment or wax paper between the layers to keep them from sticking together. Store in the fridge or the freezer.

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