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Monday, May 21, 2018
  1. Instant Pot Mushroom Masala
  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
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  12. Lentil Bolognese with Spaghetti
  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
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  30. Super Cleansing Slaw with Rosemary Dressing
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  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
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  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
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  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
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  102. Flourless Bite-Sized Breakfast Muffins
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  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
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  111. 16 Fun Vegan Appetizers!
  112. Rocky Road Popcorn Clusters
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  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  116. Update + Coconut and Berries in 2016
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  118. A Vegan Dinner Party with La Belle Assiette
  119. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  120. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  121. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  122. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  123. Review: Healthy Nibbles Box
  124. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  125. Mini Vegan Pizza Potato Skins
  126. Tempeh Pizza Three Ways
  127. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  128. Black Rosé Punch
  129. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  130. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  131. Vegan 4th of July!
  132. BBQ Pulled Jackfruit
  133. Creamy Dreamy Avocado Zucchini Pasta
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Double Chocolate Granola Bars. These bars only contain 7 simple ingredients! There is also ZERO cooking required to make them! You can literally whip them up in minutes!

Double Chocolate Granola Bars

These healthy bars are the perfect way to satisfy your chocolate craving. They are vegan and gluten free too. You can even make them nut free if you use sunflower butter instead of cashew butter. Any nut butter works.

double chocolate granola bars

Want to make this recipe? Watch the video below. For more videos, you can subscribe to my You Tube Channel.

Looking for more snack bar recipes?

Double Chocolate Granola Bars

Double Chocolate Granola Bars

print shopping list Prep Time 5 minutes Yields 8-10 bars adjust servings

All you need is 7 simple ingredients to whip up these Double Chocolate Granola Bars. Vegan, gluten free and no cooking is required!

Ingredients

Instructions

In a food processor, add the oats and cacao powder. Blend into a fine consistency.

Then add in the remaining ingredients, minus the chocolate chips. If the batter seems a bit dry, you can add a little water until the mixture comes together.

Once the batter is mixed, transfer to a lined baking dish. Press the batter down firmly. Sprinkle with chocolate chips. Press the chips into the bars.

Place in the fridge to chill for about 30 minutes.

Once chilled, cut into bars and store in an airtight container.

by Melissa King

Recipe Notes

These bars should last a couple weeks in the fridge. You can also freeze them up to 6 months. Enjoy!

Double Chocolate Granola Bars

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