Today we’re making chocolate chip granola bars that are vegan and no-bake.
If you’ve been searching for easy, delicious no-bake vegan granola bars, this recipe is for you.
Chocolate Chip Granola Bars, At a Glance
These no-bake granola bars are chewy, chocolatey and very satisfying.
Quick overview:
✅ Skill Level: Beginner
✅ Skills: Mixing, Pressing into a Pan
✅ Type: No-Bake granola bars
✅ Number of Ingredients: Bars: 12, Optional topping: 3
✅ Prep Time: 15 minutes
✅ Chill Time: about 2–4 hours
✅ Yield: 10–12 bars
About Pacari Chocolate
For these bars I used Pacari chocolate. Pacari creates organic, vegan chocolate products, including raw chocolate and cacao ingredients such as powder, nibs and chips. Their products highlight single-origin Ecuadorian cacao and often feature thoughtful, unique flavors.
Pacari focuses on local sourcing in Ecuador and works to support sustainable practices and the communities that grow cacao.
The texture of high-quality cacao nibs combined with smooth chocolate creates a satisfying contrast in these bars.
Making Chocolate Chip Granola Bars
These bars are straightforward. The basic steps:
- Mix the binding ingredients (syrups, nut butter, oil, vanilla, salt).
- Stir in the cacao powder, nibs, chocolate chips and dried fruit.
- Toss the mixture with oats and nuts until evenly coated.
- Press firmly into a lined pan and chill.
- Optional: top with extra chips, fruit and flaky salt before chilling.
That’s it—no oven required.
Getting Acquainted with Raw Vegan Granola Bars
You don’t have to make these bars strictly raw, but they work well as a mostly raw, no-bake treat. The final texture is chewy and slightly sticky—deliberately so—making them portable and satisfying as a snack or quick breakfast.
I tested proportions of “glue” ingredients (maple or date syrup, nut butter) to dry ingredients (oats, nuts) to get the right chew and firmness. A small amount of coconut oil helps the bars hold together and stay firmer when chilled.
These bars are especially great in warm months since they require no baking.
Questions?
If you have questions about the recipe, leave a comment or email the author at the provided address. The recipe is flexible—swap nuts or dried fruit to suit your taste, and adjust sweetness by varying the syrups.
Chocolate Chip Granola Bar Recipe (No Bake, Vegan)
Ingredients
For the bars
- 2 ½ cups rolled oats (toasted or not)
- ½ cup lightly salted or raw almonds
- ⅓ cup maple syrup
- ⅓ cup date syrup
- ⅔ cup almond butter (no added ingredients)
- 2 Tablespoons liquid coconut oil (optional, helps firmness)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup cacao powder or cocoa powder
- ¼ cup cacao nibs
- ¼ cup dark chocolate chips
- ¼ cup dried cranberries (or other dried fruit)
To finish (optional)
- 1 Tablespoon dark chocolate chips
- 1 Tablespoon dried cranberries
- Pinches of flaky sea salt
Instructions
- Line an 8″x8″ or 9″x9″ pan with non-stick foil or parchment, leaving an overhang on two opposite sides. Set aside.
- Place the oats and almonds in a medium bowl and set aside.
- In a separate bowl, whisk together maple syrup, date syrup, almond butter, coconut oil (if using), vanilla and salt until smooth and combined.
- Stir the cacao powder, cacao nibs, chocolate chips and dried cranberries into the syrup mixture until evenly distributed.
- Pour the chocolate-cacao mixture over the oats and almonds and fold thoroughly until everything is well coated and the mixture is sticky and holds together.
- Press the mixture firmly and evenly into the prepared pan using the back of a spatula or your hands (damped or lined with parchment) to compact it.
- If finishing: sprinkle the extra chocolate chips, cranberries and flaky salt across the top and press gently to adhere.
- Cover the surface with plastic wrap and refrigerate until thoroughly chilled and set, about 2 hours (longer if your kitchen is warm).
- Lift the set block from the pan using the parchment overhang and slice into bars of your preferred size.
- Store in the refrigerator for up to 1–2 weeks, or wrap and freeze for up to 3 months. Thaw in the fridge or at room temperature before serving.
Notes
- Raw-style granola bars will be chewy and slightly sticky; that texture is normal and delicious.
- For best texture, keep the bars chilled. The coconut oil helps them stay firmer when cold.
- Swap in different nuts or dried fruit as desired. Adjust sweetness by altering the amount of maple or date syrup.
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Thank you for reading. Enjoy the chocolate chip granola bars and take care.