No Bake Chocolate Granola Bites
All you need to make these vegan gluten-free No Bake Chocolate Granola Bites is just 30 minutes, and 6 main ingredients!! Almond or sunflower flour, flaxseeds, instant oats, maple syrup, almond butter, chocolate chips and salt!
Servings: 12 granola bites
Ingredients
- 3 tablespoons (24g) ground flaxseed
- 1/2 cup (56g) blanched almond flour (see NOTES below for nut-free)
- 1 cup (100g) QUICK/INSTANT cooking oats (NOT regular, see Notes)
- 1/4 teaspoon fine sea salt
- 1/3 cup (75g) semi-sweet dairy-free chocolate chips
- 1/4 cup + 2 tablespoons (120g) pure maple syrup
- 3 tablespoons (48g) roasted almond butter or sunbutter for nut-free
NOTE
- I always recommend to use a scale for accuracy when with my recipes, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and reduces room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
- I use this scale.
Instructions
- Add the flaxseed, almond, flour, oats, and salt to a bowl and whisk well. Stir in the chocolate chips. Set aside.
- Add the syrup and almond butter to a medium pot and whisk until smooth. Add to the stove over medium heat and bring to a simmer. Once simmering, whisk constantly for three minutes and remove from the heat.
- Pour the syrup mixture over the dry ingredients and stir to combine all the ingredients. The hot liquids will melt the chocolate and turn the mixture into a delicious, fudgy, chocolatey batter.
- Add 12 nonstick liners to a muffin pan. At about 2 tablespoons worth of the batter to each muffin liner. Dip your fingertips in water and press down the batter, making each top even and flat. The batter will be too sticky to use your dry fingers. Repeat this to all 12 bites.
- Place the pan in the freezer for just 30 minutes. You can enjoy them now and store any leftovers in the fridge, as they will soften too much at room temperature
- TO BAKE: If you would like to bake these, they are VERY delicious this way, too. And then they don't need to be stored in the fridge. To bake, add the bites in the muffin pan to the oven and bake at 350°F (177°C) for 20 minutes. Cool 10 minutes to firm up before eating.
Notes
NUT-FREE
- Sub the almond flour with sunflower flour. You make this by grinding up raw sunflower kernels and then measure out the 1/2 cup (56g). Sub the almond butter with sunbutter.
- The reason I use instant oats it’s because they have been pre-cooked and they are smaller and more moist, so they dissolve better into the bites. This is important because these are no bake. Using regular rolled oats into no-bake recipes don’t taste very good because they are very dry and fibrous and larger so they don’t soak up as much moisture.