I have been on quest lately, making easy and chewy energy bars that I could make on the weekend and enjoy throughout the week.
The problem was that my “chewy” granola bars were rock hard after 3-4 days, that’s not acceptable in my book! I want chewy bars that stay chewy!
I found out the secret is to make a very soft and sticky batter (think cookie dough) and then let it air dry for a few hours before wrapping the bars. The exteriors of the bars lose their stickiness, they firm up just a bit while staying super soft inside. The longer I kept the bars was 10 days and they were still soft.
Brown rice syrup acts as the binder here, I first tried using maple syrup but unfortunately the bars don’t hold well together. It should work with coconut syrup but I never tried, so if you do let me know how it turns out!
To keep the bars even softer I added gooey medjool dates and rice crisps for a nice crrunchh. Make sure to use the crunchiest rice crisps you can find, usually brown rice crisps are a bit more crispy than the others.
Regarding the add-ins, it’s up to you! I highly recommend chocolate chips but if you want to add crushed nuts, pumpkin seeds or dried fruits, feel free to do so! Play with spices too, what about chai spiced bars?!
Let me know in the comments if you try this recipe and tag #fullofplants on Instagram if you take a photo!
Chewiest Chocolate Chip Energy Bars (No-Bake)
Super chewy energy bars that require only 9 ingredients. The perfect bars to bring with you on your next trip or just enjoy as a snack! Cut into small chunks these are great as a oatmeal topping!
- Yield: 8 Bars 1x
- 2/3 cup brown rice syrup
- 3 tbsp almond butter (or cashew, sunflower, peanut butter)
- 1/2 tsp vanilla extract
- 1 and 1/2 cup rolled oats
- 1/4 cup brown rice flour
- 2 large medjool dates
- 1/4 tsp cinnamon
- 1/3 cup dark chocolate chips
- 2 cups brown rice crisps
- 1/4 cup add-ins like crushed nuts, seeds, etc (optional)
- Place the rolled oats, brown rice flour, medjool dates and cinnamon in the bowl of a food processor. Process until you get a flour texture, about 30 seconds.
- In the meantime, combine the brown rice syrup, almond butter and vanilla extract in a saucepan. Heat over low heat for 2-3 minutes until well combined.
- Transfer the brown rice syrup mixture to the bowl of the food processor and process for another 10-15 seconds. The mixture will be very soft and sticky. Transfer to a large bowl and stir in the chocolate chips and rice crisp (and add-ins if using). Mix using a wooden spoon until well incorporated.
- Now comes the tricky part, using your hands form 7-8 bars and place them on a baking sheet lined with parchment paper. Since the mixture is sticky I recommend you use slightly wet hands, or plastic film to shape the bars.
- Let them air dry for at least 3 hours, or overnight. Then you can wrap each bars in plastic film and keep at room temperature for up to 15 days (maybe more!).
To add more protein to the bars, replace the rice flour with plant-based protein powder.
- Serving Size: 1 Bar
- Calories: 257
- Sugar: 18.6g
- Fat: 5.7g
- Carbohydrates: 47.4g
- Fiber: 2.7g
- Protein: 4.8g