We all have mid-afternoon cravings, and when that happens we better have healthy and light options available. Here come these raisin and almond snack squares!
This recipe is inspired by the Goodnessknows squares. If you have never heard about it, the concept is simple and pretty clever: small, low calories snack bites that combine oats, dried fruits, nuts and some dark chocolate. Thing is, they are not vegan, so this is my version of these small no-bake snack squares.
They are made with only 7 natural, wholesome ingredients and customizable with what you have on hand. It works with any nuts and dried fruits!
Rolled oats are first toasted for a few minutes in a skillet to bring out their natural nuttiness. I added some pumpkin seeds as well for more color and crunch, toast these too with the oats.
The binder that makes the oats, dried fruits and nuts stick together is made with only two ingredients, brown rice syrup and almond butter, or any other nut butter.
Each square is then halfway dipped into dark chocolate, because chocolate makes everything 100x better, right?
The great thing about this recipe is that it’s highly customizable, swap raisins for cranberries or mulberries, almonds for cashews or peanuts, or even add vanilla and cinnamon.
These squares are really the perfect snack, they are healthy, transportable and each square is only 50 calories! I like to eat these as a mid-afternoon snack, with a coffee, or cut into smaller pieces to top oatmeal and smoothie bowls.
I urge you to try these, I know I’m going to make these regularly to always have some squares on hand!
As always, let me know in the comments if you try this recipe and if you liked these small snack squares!
- 1 cup roasted almonds (or cashews, peanuts)
- ½ cup rolled oats
- ¼ cup raisins
- 2 tbsp pumpkin pepitas (optional)
- ¼ cup brown rice syrup
- 2 tbsp almond butter
- 5 ounces dark chocolate (about ¾ cup chocolate chips)
- Heat a non-stick skillet over medium heat and toast the oats (and pumpkin pepitas if using) for about 5 minutes until they take a slightly golden brown color.
- Place the almonds in a clean kitchen towel and crush them a little bit by rolling a pastry roller on it.
- In a large bowl, combine the oats, crushed almonds (or other nuts), raisins, and pumpkin pepitas if using. Set aside.
- Line a 8x8 inch square pan with parchment paper. You can also use a 6x6 inch square pan if you prefer thicker squares.
- Combine the brown rice syrup and almond butter in a small sauce pan. Heat on low-medium, stirring regularly until the mixture starts to bubble. Remove from heat and pour into the bowl containing the oats, nuts and raisins. Using a spatular or a wooden spoon, mix well until all the dry ingredients are coated with the syrup.
- Transfer the mixture to the square pan and roughly spread it evenly with a spatula, it will be very sticky and crumbly. Place another sheet of parchment paper on top and press firmly using the bottom of a glass. Make sure it's packed and flat. I wanted thicker bars so I spread the mixture on only ¾ of the pan.
- Place in the refrigerator for at least 30 minutes. Once firm, remove from the pan and cut into about 30 squares. You can also cut into bars if you prefer.
- Melt the chocolate over a double boiler. Prepare a baking sheet lined with parchment paper, or place a silpat on your kitchen countertop. Dip each square halfway into the melted chocolate, then allow the excess to run off before placing on the parchment paper. Let cool completely.
- Store in a airtight container for up to a week.
For crunchier squares, replace ¼ of the rolled oats with puffed rice.