Chocolate Raisin Granola Bars

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Makes 1 8x8 or 9x9 pan size

1 cup raisins - softened in boiling water

1/4 cup pure virgin coconut oil at room temperature (or you can substitute 1/4 cup butter at room temperature)

1/3 cup cacao powder

1/2 teaspoon pure vanilla extract

1 cup raw sunflower seeds

2 cups quick oat flakes

1/2 cup almond flour

1 Tablespoon chia seeds

1/2 cup unsweetened fine coconut

1/2 cup dried cranberries

1/4 teaspoon Himalayan sea salt

* Note: For those that want it sweeter, you could always add 1/2 cup of sugar or honey to the recipe.


1. Line an 8x8 baking dish with parchment paper. Preheat the oven to 350 degrees F.

2. Boil about a cup of water. Place the raisins into a 2 cup measuring cup and pour the boiled water over the raisins, using just enough water to cover the raisins. Let them sit about 10 minutes until they are softened.

3. Place the raisins and water into a food processor, add the coconut oil, cacao powder and vanilla and whiz until combined into a creamy pulp

4. Place the remaining dry ingredients into another bowl and stir with a rubber spatula to combine.

5. Pour in the raisin mixture and stir in with a rubber spatula until the mixture is well combined.

6. Transfer to the prepared baking dish. Press down with the spatula and your fingertips until the granola bar mixture is flattened down firmly and evenly in the pan.

7. Place into the preheated oven and bake for 20 minutes. Remove from the oven and let cool to room temperature. Remove from the pan and slice the bars into pieces.

You can keep the bars in a container with a lid. They will stay fresh refrigerated for about a week or you can freeze the bars and they will freeze well up to 3 months.