Ingredients

The following ingredients have 4 Servings
  • 8 dates, pitted
  • 2 cups almonds (try subbing sliced tigernuts for AIP/nut free)
  • 1 cup coconut chips 
  • 1/3 cup coconut butter, melted
  • 1/4 cup coconut oil, melted
  • 2 tbsp maple syrup.
  • 1/4 cup dried blueberries
  • 2 tbsp dairy free chocolate chips (omit for AIP)
  • 4 tbsp collagen (I use vital proteins)
  • 1 tsp cinnamon

Instruction

  • Line an 8×8″ baking pan with parchment paper and set aside.
  • If the dates are hard, soften in warm water for 10 minutes.
  • Using a food processor, process the dates for 10-15 seconds.
  • Add in the almonds and coconut chips and process for another 10 seconds. It’s fine to still have some big chunks here.
  • Spoon the mixture out into a large mixing bowl, and stir in the remainder of the ingredients. Mix well to fully combine.
  • Pour the granola bar mixture into the baking pan and flatten with your hands.
  • Place in the fridge to fully harden for at least 3 hours.
  • Remove from the fridge and allow to sit for 5 minutes before removing from the baking pan. Place on a cutting board and carefully slice with a knife into 9 bars.
  • Serve chilled and enjoy as a snack!