It goes back to Joe’s mom, trusting the companies that make these products and the people who choose to sell it, and not thinking twice before throwing those granolabars into her grocery cart
Granolabars and cereal bars were a pantry staple when I was a kid, but unfortunately, most store-bought granolabars are so full of added sugar and chemicals that they are nowhere near to being a healthy breakfast or snack
The other day I decided I just really wanted some granolabars and I thought it would be fun to try making them raw, so I brainstormed up a recipe and spent some time the next day playing around in my kitchen to get them right
These easy, homemade granolabars are perfect for that. I was brainstorming ways to make a traditional-style granola bar (not the date and nut Larabar type bar) without so much sweetener
Vanessa’s crispy almond butter granolabars. They can transform a granola bar (just ask my kids). No-bake cookies and bars were the first treats I learned to make on my own
Which is how these crazy simple granolabars came about. Throw them in a bag at the beginning of the day for a snack later on, and you’re likely to be left with a plastic bag full of smushed granola pieces (equally delicious, but still)
You know you’ve done something right when the family fights over who gets the last piece of something you’ve made, like these peanut butter chocolate chip granolabars
The parchment paper will make it easy for you to slice the bars later. (If you skip the food processor step, your bars will be more difficult to slice through and more likely to crumble at the edges
Fold into granola bar mixture until well combined. Pour into prepared pan and press down firmly with hands or with a measuring cup to help bars stay intact
Melt the coconut oil, add the honey and the tahini and mix them well. Add the rest of the ingredients, mix again and transfer the mixture into a small container or tray (I used my 16x10 cm / 6x4 inches container)
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