These Chocolate Cranberry Almond Snack Bars are anything less of amazing! They make for an awesome snack, breakfast replacement, or even dessert if you’re into something healthy as a sweet treat. Full of bold flavor, chewy, and super easy to make, these snack bars are a definite must have. Dairy-free. Vegan and Gluten-free options available.
Usually, I’m not a major snacker! In my house, my husband and little one does ALL of the snacking. Haha. Therefore, I tend to purchase a ton of snacks for them when grocery shopping, instead of for myself.
I’m not sure why, but my snacking has to be coupled with my “mood” at the time. Sometimes I might want a few oreos.
Other times, I might go for a Kind bar or pop tarts. But mostly, I just prefer to make my own sweets using healthier ingredients. Haha.
This time around however, I chose to make a Kind-inspired snack bar instead of my typical sweet treat such as cupcakes, cheesecake, cakes, cookies, etc. and I absolutely enjoyed it.
Much like energy bites, these snack bars are super easy to make and completely ‘customizable’. If you aren’t a fan of a particular ingredient, you can simply substitute away!
For the vegan option, simply substitute the honey for agave and ensure that your chocolate chips are vegan as well. I usually like using Enjoy Life Food’s chocolate morsels, since they are vegan and gluten-free.
For this recipe, I used almonds, dried cranberries, semi-sweet chocolate chips, almond butter, sea salt, oatmeal, vanilla extract, and honey.
Simply mix the honey, vanilla extract, oatmeal, sea salt, and almond butter together in a medium sized bowl, until well incorporated. Then using a spatula, fold in the almonds, cranberries, chocolate chips, until combined.
Then you you transfer the mixture unto a lined baking pan (preferably a 8 or 9-inch squared one) and press the mixture down firmly, making an even layer and ensuring that everything is TIGHTLY PACKED.
Bake in a preheated oven (300 degrees Fahrenheit) for about 20 minutes. Once baked, remove your pan from the oven and allow everything to cool for about 1 hour.
Then transfer the bars to the refrigerator to chill for another 30 minutes. Once fully cooled, cut into 1 inch squares and enjoy!
Wallah! It’s that easy!
These bars definitely make for a great “make ahead of time” snack for early morning runs, quick lunches or breaks, and everything else in between.
Plus, it’s a great way to incorporate healthy snacking for your little ones if they’re more resistant to eating certain ingredients.
Maybe you can tuck away one of their favorite ingredients inside to further entice them. Haha. Just an idea.
For this recipe, I made a nice little “printable” so that you can have it saved as your go-to! Bon Appetite!
WHAT YOU’LL LOVE ABOUT THESE BARS?
They are naturally sweetened.
Super easy to make.
Super quick and uses only a handful of ingredients.
Can be customized to your tastebuds.
Vegan and Gluten-Free options available.
Versatile and can be enjoyed ANYTIME!
Very kid-friendly (See Recipe Notes for Nut-Free Butters).
Did I mention—delicious?
MADE OUR RECIPE(S)?
If you choose to make these Chocolate Cranberry Almond Snack Bars or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Chocolate Cranberry Almond Snack Bars
These Chocolate Cranberry Almond Snack Bars are anything less of amazing! They make for an awesome snack, breakfast replacement, or even dessert if you're into something healthy as a sweet treat. Full of bold flavor, chewy, and super easy to make, these snack bars are a definite must have. Dairy-free. Vegan and Gluten-free options available.
- 1/3 cup organic rolled oats, food processed (I use Bob's Red Mill; See Notes!)
- 2 cups sliced almonds
- 1/2 cup dried cranberries, roughly chopped
- 1/3 cup semi-sweet chocolate chips (I use Enjoy Life Foods)
- 1 Tbsp Almond butter (I use Justin's)
- pinch of sea salt
- 1/4 tsp vanilla extract
- 1/3 cup honey (See Notes!)
Preheat oven to 350 degrees Fahrenheit and line a square baking sheet with parchment paper. Set aside. **NOTE: Ensuring that side of the parchment paper are left on helps to remove the bard easily later on.**
In a large bowl, add all ingredients and mix together until well combined. **NOTE: You can use your hands if that's easier!**
Transfer the mixture into the prepared baking sheet and press everything down very firmly into an even layer (about 1/2 inch or so thick). **NOTE: Ensure that the mixture is tightly packed into the baking pan and there are no empty spaces.**
Bake for 20 minutes or until edges are brown.
Remove from the oven and allow to cool completely before transferring the pan to the refrigerator to chill for 30 minutes.
Once full cooled and set, carefully remove bar from pan by lifting up parchment paper, slice into medium squares, and enjoy.
Tips | Notes:
STORAGE: Keep leftover bars a tightly sealed container or zip loc bag at room temperature for up to 5 days. Cam also be refrigerated.
SWEETENER: Instead of honey, you can simply use pure maple syrup or Agave instead.
NUT BUTTER: Instead of using peanut butter, you can also substitute with Almond Butter, Sunflower Seed Butter, Tahini, Soy-nut Butter, Pecan Butter, Hazelnut Butter, or Granola Butter.
GLUTEN-FREE: To make these bars GF, simply ensure that rolled oats are certified Gluten-Free.
Chocolate Cranberry Almond Snack Bars.