Make your own homemade clif bars with just a few simple ingredients! They’re gluten and refined-sugar free making them a healthy snack!
I am so excited about today’s post! I’ve never actually participated in a virtual baby shower before, but we’re one of my good blogger friends, Taylor from Greens n’ Chocolate who is due very soon! I first met Taylor on social media, but we actually both live in the Minneapolis metro area, so we’ve gotten together quite a few times and are even part of the same blogger group that meets (in real life) monthly!
I wanted to make Taylor something extra special, so of course I opted in for some homemade bars. She and I both love sweets thangs AND like to be active, so it’s only natural that I decided to make clif bars (kill 2 birds with one stone).MY OTHER VIDEOS
These bars are everything you could ever image and more! They feature…
- all-natural peanut butter
- whole peanuts
- rolled oats
- medjool dates
- dark chocolate chips
- flax seed meal
You’ll definitely need the brown rice syrup in this recipe, as that’s what holds all of the ingredients together! I wouldn’t recommend subbing for honey because it doesn’t have the same stickiness and brown rice syrup. For your reference, here’s the product —> I use.
If things are still feeling a little to dry, add a few more tablespoons of brown rice syrup. That should do it!
Oh! And don’t be afraid to play around with your ingredients. Don’t like peanut butter (sigh, I know you people exist), use almond or cashew butter! Same with honey…don’t like it- sub it for some maple syrup and you should be good to go!
DIY Chocolate Chip Peanut Crunch Clif Bars
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 9 bars
- First, preheat oven to 350ºF. Then, line a baking sheet with parchment paper. Set aside.
- Mix together rolled oats and peanuts. Then, spread evenly onto the baking sheet. Bake at 350ºF for 12-15 minutes (I did about 14) or until golden brown. Set aside.
- Next place medjool dates, peanut butter, and honey in a food process, and process until dates are smooth.
- Remove mixture from food processor and into a large bowl. Add in toasted oats/peanuts and mix until you’ve created a crumbly mixture. I used my hands, it’s the most effective. Add in chocolate chips and brown rice syrup and mix again using hands until you’ve formed a cookie dough-like consistency. If the mixture is still too crumbly, add more brown rice syrup.
- Line a square, 8×8 pan with parchment paper and transfer dough. Use your hands to press mixture into pan so that it is even all the way through.
- Place pan in refrigerator for an hour. Slice into 9 square bars. Eat!
Nutrition Information: 373 calories | 21g fat | 44g carbs | 8g fiber | 23g sugar | 10g protein
- Serving Size: 1 bar
- Calories: 321
- Sugar: 23
- Fat: 16
- Carbohydrates: 40
- Fiber: 5
- Protein: 8
If you haven’t checked out Taylor’s blog– you absolutely need to! First of all, it’s completely and utterly adorable and second of all, she is a genius in the kitchen. This Harissa Chorizo Sweet Potato Hash is calling my name!
Check out more nomz from the virtual baby shower!
- 10-Minute Quick Jam from Mrs. Olson’s Kitchen
- Cheesy Polenta Bites with Blueberry Corn Relish from Girl vs. Dough
- Lemon Cupcakes with Fresh Blueberry Icing from Making Thyme for Health
- Caramelized Onions and Cheddar Gougeres from The Cooking Actress
- Strawberry, Cucumber, and Mozzarella Phyllo Cups from Cookie Monster Cooking
- Mini Pavlovas with Blueberries and Kiwi from Garnish with Lemon
- Blueberry Lemon Donut Muffins from A Kitchen Addiction
- Blackberry Ginger Smash with Thyme from A Lemon Bowl