Heart-shaped Almond Coconut Granola Bars

Okay, so I could have made some sugar-filled cookies dipped in chocolate to celebrate Valentine’s Day this year, but I didn’t! This plant-strong family needed a healthier version. I was now on a mission to come up with a recipe that would make my family happy and not miss those cookies. We love granola bars around here and making the home-made one’s are so easy to do. If you have kids, granola bars are a great kid-friendly recipe for them to help make, it’s fun and easy. Most any combination of ingredients will be delish and so much better than the store-bought ones. Believe me, once you make your own you will never buy store-bought again.

I really loved Almond Joys growing up (and of course I will not be eating those now) so I wanted to come up with a granola bar that would be reminiscent of that. OH MY GOSH, I think I did it! The whole family really loved these and I swear you will think you are eating something unhealthy (hee hee) they are so good.  They also looked so cute heart-shaped which the kids really loved. Heart-shaped and heart-healthy…loving it! These are even yummier the next day and they are a very moist, cake-like granola bar.

I adapted this recipe from Dr. Fuhrman’s Yummy Banana-Oat Bars. I did not put bananas in mine because I didn’t want a granola bar that tasted like bananas this time. Those are great, but I am a little anti-baking with bananas right now from perfecting my Banana Bread Recipe.  I sure was obsessed about that one!

Anyway....Try them out and let me know what you think!

Happy Valentine’s Day to all!

Heart-shaped Almond Coconut Granola Bars

Yields 12 Bars (I used a 3 inch metal heart cookie cutter which made 12 granola hearts)

Ingredients:

2 cups quick old fashioned oats (not instant)

¼ cup almond butter

½ cup unsweetened applesauce

½ -1 cup unsweetened almond milk (I used 1 cup and it made a very moist, chewy bar)

2 tbsp date paste

¼ tsp cinnamon

1 ½ tsp almond extract

1 ½ tsp pure vanilla extract

½ cup unsweetened shredded coconut

½ cup mixed raisins and cranberries (you can use any combination of dried fruit you would like here)

¼ cup almonds, chopped

1-2 tbsp unsweetened cocoa powder (depending how chocolatey you want them) Dr. Fuhrman's Unsweetened Cocoa Powder (link at bottom of post)

Directions:

Preheat oven to 350 Degrees F. Line a large baking tray with parchment paper.

In a small saucepan heat on low; almond butter, applesauce, almond milk, date paste, cinnamon, cocoa powder, almond and vanilla extract. Stir gently until well combined. Remove from heat and set aside.

In a medium mixing bowl mix; almonds, oats, coconut, chopped almonds, raisins and cranberries. Fold in the almond butter mixture. Place cookie cutter on parchment lined baking sheet and spoon batter into cookie cutter filling halfway. Press down firmly with your fingers. Gently lift the cookie cutter away from the granola and press down around inside edges to help keep its shape. Reform granola hearts with your fingers if necessary and repeat (I was able to make 12 hearts).

Bake for 30 minutes or until golden brown. Let cool completely before eating. These can be stored in an airtight container at room temperature for up to two weeks.

Printable Version

Enjoy! YUM!

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