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Vegan White Chocolate Macadamia Nut Bars

What’s your favorite Clif bar flavor? Mine are chocolate chip and white chocolate macadamia. Yeah, I know, nothing really exciting. I stick to the classics. I’m looking forward to tasting the carrot cake and pumpkin flavor, though.

These no-bake energy bars taste just like white chocolate macadamia clif bars, if not better. The texture is chewy but firm enough to keep them at room temperature, meaning you can bring the bars with you when you go mountain climbing.

My first tries were far from being perfect. It was too chewy, did not hold together, had bad taste, etc. However, after wasting 2 boxes of rice crisps, I finally cracked the recipe! It requires less than 10 ingredients and comes together in 20 minutes!

Vegan White Chocolate Macadamia Nut Bars

The bars are made with the basic energy bar ingredients: oats, rice crisps, brown rice syrup, and nut butter. I also added some oat flour and a few dates to help bind everything together. I also highly recommend you add some white chocolate chips because…well, chocolate makes everything better.

Vegan White Chocolate Macadamia Nut Bars

The secret to getting the distinctive flavor of the macadamia clif bars lies in the flavorings. I recommend you add some caramel extract, I am pretty sure it is the one used in the Clif macadamia bars. I used the Watkins caramel extract. A little goes a long way since just a few drops are enough to add a nice flavor. Considering the low amount used, I don’t consider this stuff “unhealthy.”

You put everything in your food processor (in the right order), make a dough, and then form a log. After about one hour in the fridge, you can cut the bars and drizzle with melted white chocolate.

Vegan White Chocolate Macadamia Nut Bars

The white chocolate drizzle is made with cocoa butter, powdered sugar, almond butter, and vanilla extract. I tried using coconut sugar, but it doesn’t dissolve as well as powdered sugar. The almond butter is here to help bind everything and add creaminess to the chocolate. If you don’t have cocoa butter and want to save time, feel free to use vegan white chocolate and melt it over a double boiler.

Vegan White Chocolate Macadamia Nut Bars

Once your bars are generously drizzled with white chocolate, put them back into your refrigerator until the chocolate is set.

Vegan White Chocolate Macadamia Nut Bars

The bars will be a little bit soft at first, but after about 1-2 days, they will firm up.

Let me know if you try this recipe in the comments!

Vegan White Chocolate Macadamia Nut Bars
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Vegan White Chocolate Macadamia Nut Bars

4.50 from 4 votes
Author: Thomas Pagot
Chewy no-bake granola bars made with oats, dates, almond butter and macadamia nuts! Plus it's glazed with a vanilla white chocolate glaze!
Servings 7 Bars
Calories 232 kcal



White chocolate drizzle



  • Add the rolled oats, oat flour and dates to a food processor.
  • Process for about 10-15 seconds until the dates and rolled oats are finely chopped.
  • Heat the brown rice syrup, coconut sugar and almond butter in a small saucepan until the sugar is dissolved and small bubbles start to appear.
  • Pour over the oat and dates mixture and process for another 10-15 seconds until well combined. You will get a sticky and soft dough.
  • Add the macadamia nuts, brown rice crisps and vanilla/caramel extracts to the bowl of the food processor. Process for a few seconds until combined (you don’t want to process for too long to keep a crispy texture). You might have to scrape down the sides of the bowl once or twice. If you want to add chocolate chips: transfer the mixture to a large bowl, add the white chocolate chips and mix with your hands until just incorporated.
  • Transfer the mixture to a baking pan line with parchment paper. Using clean hands, form a log and flatten until desired thickness. Press the mixture very firmly.
  • Put in the refrigerator for at least 1 hour. Cut into 6-7 bars.

White chocolate drizzle

  • Add all ingredients except vanilla extract to a small saucepan.
  • Heat on low, stirring frequently until the cocoa butter is melted.
  • Remove from heat and stir in the vanilla extract and mix again until everything is well combined.
  • Let sit for about 10-15 minutes until the white chocolate is a little bit thicker. Be careful, it can firm up really fast if your kitchen is cold.
  • Using a spoon, drizzle the bars. Put in the refrigerator until the chocolate is hard (about 30 minutes).
  • Wrap the bars with plastic wrap and keep in the refrigerator or at room temperature.
  • The bars will keep for at least 2 weeks at room temperature.


Oat flour can be replaced with any other flour, or plant-based protein powder if you want to increase the protein content of the bars.
The caramel extract is totally optional, but if you want get the same taste as the real clif bars, I recommend you add it.
Nutritional information is an estimate and includes the white chocolate drizzle. I calculated it based on how much white chocolate I had left after drizzling the bars (about 2/3 of the white chocolate recipe).
If you find the bars a little bit too soft at room temperature, don’t worry, they will firm up a little bit more after a few days and get a texture similar to the real clif bars.
You can also use cocoa rice crisps for a chocolate flavored bars.


Serving: 1 Bar | Calories: 232 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 10 g | Fiber: 2 g | Sugar: 9 g
Course : Snack, Sweets
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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I’m always on the hunt for healthy and delicious nut bars and I can’t wait to try these! Pinning for later 🙂

[…] Vegan White Chocolate Macadamia Energy Bars from […]

[…] These are by far my favorite energy bars recipe on this blog! You probably know by now that I love bars, as you can see with my chocolate almond protein bars or these white chocolate macadamia bars. […]

4 stars
I made these and they taste just like the clif bars! My usual recipe does not but are just as delicous – they also have like 1/10 of the sugar… I may try these again but without the 1 /4 c sugar because the brown rice syrup is super high in sugar already 🙁

These sound amazing. My son is hooked on clif bars and I’d love to find a homemade option that works for him. Have you stored these in the freezer? I’m worried we won’t go through them fast enough and I’d like to make them ahead and store if possible. Thanks for the recipe!

You mentioned substituting the oat flour with protein powder. Do the bars bind as well? These are the only cliff bars my son will eat and I really like the idea of less sugar and no soy, but looking for more protein. He has quirks about presentation and texture so I’m hoping it all works out the with protein powder.

4 stars
Just made these, slightly different though. Here’s what I did.

1 cup rolled oats
1/4 white whole wheat flour
4 dates (~100g)
4T Honey
1T Molasses
1/4 cup brown sugar
2 tbsp almond butter
1 and 1/2 cups puffed wheat
4T Water
1/3 cup macadamia nuts
28g white chocolate chips
1 tsp vanilla extract
1/2t salt
1/4t cinnamon

Same method you used, but with the different ingredients, I had to add a bit of water after the puffed wheat to get the proper texture. Going to keep tweaking this a bit and see what I can come up with. Going to need them for the upcoming century ride I have!

Thanks for the original!

5 stars
I made this! I popped my own brown basmati rice by cooking it, then drying it out in the oven on 200 for about 2 hours, then frying it in coconut oil! (It only puffs slightly without commercial pressure poppers.)
I also used raisins instead of dates, because I didn’t have any. I stuck to the rest of the recipe pretty closely, Thomas…I even added caramel flavor! Yum! You were right! The rice I popped gives it such a wonderful, crunchy texture, and a warm, nutty flavor. I love them! So satisfying. I made them for my son; I don’t even LIKE these in the Clif version. But these are more flavorful and less dry. I WILL say, mix by hand (verrry sticky and difficult) or use your kitchen aid with dough hook attachment, if you have a cheap food processor…I nearly killed mine!

Hi Thomas! Thanks for sharing this recipe. I’m really excited to try this out. Do you think I could substitute the rolled oats with instant oats instead?


What can I use substitute for the dates? I follow the low FODMAP diet and dates are high FODMAP

5 stars
I made this and the only modification I made was to leave out the 1/4 cup coconut sugar. It came out absolutely great! My family agreed that these were better than the actual bar. Thank you for such a terrific recipe!