No Bake Granola Bars
Mix the peanut butter and the agave syrup in a bowl until well combined. You can also heat them in a saucepan to make the step number 3 easier, but it’s not necessary (we didn’t do it).
- Cook40 min
- Total40 min
- Serves4
- LevelEasy
Ingredients
- 1/4 cup (60 g) peanut butter
- 1/4 cup (80 g) Agave syrup
- 1 cup (200 g) Medjool dates, pitted
- 1 cup (150 g) unsalted raw almonds
- 1 cup (100 g) oats, gf if needed
- 1/2 cup (50 g) dehydrated mango, chopped
- 3 tbsp unsalted raw sunflower seeds
- 1 tsp cinnamon powder (optional)
Method
- Mix the peanut butter and the agave syrup in a bowl until well combined. You can also heat them in a saucepan to make the step number 3 easier, but it’s not necessary (we didn’t do it).
- Place dates in a food processor or a blender and blend until a stick dough forms.
- Place the rest of the ingredients in a large mixing bowl and add the dates and the peanut butter and agave syrup mixture. Mix with a spoon or with your hands until well combined.
- Transfer to a baking dish or a small pan lined with some parchment paper and press down firmly until uniformly flattened. You can use your hands or something flat (we used a drinking glass).
- Cover with the parchment paper and let it stand in the freezer for 20 minutes or until it’s firm.
- Remove from the freezer and chop into 8 bars.
- Store them in a sealed container in the fridge for about one week.
