No-Bake Almond Joy Granola Bars

Instructions

1. Line an 8- or 9-inch square pan with two pieces of parchment paper (one going each way) so it's easy to lift out.
2. In a large bowl, stir together the oats, rice crisp cereal, sliced almonds, shredded coconut, and chia seeds.
3. In a medium pot over low heat, melt the coconut oil. Remove from heat and stir in the almond butter, coconut nectar, and vanilla until smooth.
4. Pour the wet mixture over the dry and stir well until thoroughly combined. Add a pinch of salt to taste and stir again.
5. Spoon mixture into the pan and spread out loosely. Sprinkle on the chocolate chips in an even layer. Wet your hands lightly and press the mixture down until even. Use a pastry roller to pack it in firmly.
6. Transfer to the freezer for about 10 minutes until firm. Slice into bars, wrap individually, and store in the fridge or freezer.

Notes

• The 10-minute total time is active prep only; allow an additional ~10 minutes of freezer time before slicing.
• Bars fall apart easily at room temperature — keep them cold and eat within a few minutes of taking out of the fridge/freezer.
• Use certified gluten-free oats if needed.

Substitutions

• Brown rice syrup works in place of coconut nectar syrup.
• Any roasted nut butter (cashew, sunflower seed) can replace almond butter.

Make-ahead

Wrap bars individually and store in the refrigerator for up to 1 week, or freeze for up to 1 month.