Delicious Sugar-free, Gluten-free Vegan Granola Bars

High in protein and slow-release energy

I’ll be the first to admit these need a catchier name but really, when they tick so many boxes, it’s a shame not to advertise the fact.

Most importantly they are utterly delicious and I haven’t met anyone (yet) who doesn’t like them, including my teens who are by nature suspicious of anything they deem even vaguely “healthy”. But healthy – and delicious – these granola bars are. They’re also super easy to make, require no baking, take about 15 minutes to put together and keep for ages (unless they get eaten!). Perfect for an easy, go-to snack when you crave a little sweet boost of something or even as breakfast if you’re in a rush. There really is nothing bad to be said about them.

So here, just for you my friends, is the recipe.


  • 220g medjool dates, pitted
  • 80g maple syrup
  • 65g smooth peanut butter (I use almond as we have a peanut butter allergy in the house)
  • 115g roasted, salted almonds
  • 135g oats (gluten-free if that’s how you roll)
  • A sprinkle of sea salt crystals
  • Any extra additions you fancy. I use dried cranberries, sultanas and raisins plus some toasted pumpkin seeds, but the recipe also suggests chocolate chips, other nuts, banana chips… feel free to experiment!


  1. Place the dry ingredients into a bowl
  2. Process the dates in a food processor – this forms a doughy ball initially and then turns into a paste
  3. In a pan warm and melt the date paste along with the maple syrup and the nut butter
  4. Pour the melted date/syrup/nut butter into the dry ingredients and stir until thoroughly mixed
  5. Transfer to an 8×8 inch (or thereabouts) baking dish lined with parchment
  6. Press down until uniformly flattened; sprinkle with the sea salt
  7. Cool until set and then cut into squares or bars

It really is as easy as that. And if you want to try them first, they’ll definitely be making an appearance at my next retreat. And possibly several more after that.



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