This past weekend wasn’t just Thanksgiving but it was also my birthday! Now for some people I’m sure the thought of the double festivities would mean double the fun and all special attention. But actually it has now become pretty daunting for me.
Now what I mean by this is that sometimes things happen. The fact that it is both Thanksgiving and and your birthday makes you more fragile to certain unfortunate things that may occur like in relationships, family, your job and such.
The lesson I really got from my past experiences was that on my birthday I should be completely selfish. It should be a day about me and what I want to do. And more importantly to not depend on other people to bring you happiness on that day, because you can find all the happiness in yourself.
I don’t know if what I just wrote sounds completely narcissistic (and you know what it’s okay sometimes) but this year I really made sure that on my birthday I did and ate the things that I wanted.
I had a lovely custard berry cake and ate one of my favorite meals, this spaghetti with pesto and I even included some of the leftover rosemary and thyme in the mountain of herbs I usually put in this. But when it all came down to it, I really wanted to eat these chewy almond butter chocolate chip granola bars (seriously sooooo chewy).
I have been making granola bars constantly ever since I realized how incredibly easy they are to make. They are so much more delicious than eating store-bought. I mean really if you are still buying your granola bars, for the love of oats STOP now. You will feel so accomplished and so smart even though it is like annoyingly basic.
When I did make granola bars they just didn’t ever seem chewy enough! Every time I just wanted them to be EVEN chewier. If you’ve ever felt the same way as me then you will love these granola bars.
Seriously these are so wonderfully chewy they melt in your mouth. I used more honey and almond butter than usual and because I’m not so good with sugar I made sure there is really no need to have it in your granola bars in order for them to be deliciously sweet.
And really whenever I am using chocolate in a recipe I always use dark chocolate (and you should too). That rich and decadent taste that dark chocolate has always makes you feel slightly more special and fancy than ordinary milk chocolate. And YOU should always feel special.
I used Enjoy Life dark chocolate chips that are dairy free which always helps the stomach when you are indulging yourself in a sweet treat. I absolutely love that dark color and contrast the chocolate chips have with the granola.
Mmmm I just I loveee dark chocolate. Seriously any man has my heart if they just give me dark chocolate. Screw the flowers and diamond watch. Just drench yourself in it and become a tall, handsome and dark chocolate man for my birthday and we will be solid.
With rice puffs I have always been so perplexed. Despite the fact they are just rice (seriously!) they still aren’t considered gluten-free. Apparently it all has to do with cross-contamination which is just silly. I’m not sure how much gluten crosses over but if you really have a strong intolerance to gluten then it’s obviously smart to omit it completely and replace the puffs with more oats or some almonds if you still want that crunch.
You will be so tempted to eat like two or even three of these right when they are done. There have been times I was pulling my hair counting down the minutes while they were cooling in the fridge (you regrettably have to in order to be able to cut them and get that nice even finish). I hope you like these super chewy almond butter chocolate chip granola bars as much as I do! You will, oh trust me you will.
Super Chewy Almond Butter Chocolate Chip Granola Bars
4 tbsp coconut oil
1/4 cup coconut palm sugar
1/4 cup honey
2 tablespoons almond butter
½ tsp vanilla
2 cups oats (I used gluten-free)
1 cup rice puffs
½ cup dairy-free dark chocolate chips
Line a 8×8” pan with parchment paper and set aside.
In a sauce pan over medium high heat, combine coconut oil, coconut sugar, honey and almond butter. Stir constantly until mixture has thickened. Make sure all the almond butter has melted in and their aren’t any more lumps. Turn off heat and mix in vanilla extract. Fold in the oats and rice puffs.
Pour mixture into prepared pan, and with a rubber spatula flatten slightly to fill in all the edges. Set aside to cool for 5 minutes at room temperature so the chocolate chips don’t melt. Sprinkle over chocolate chips and gently press in with your rubber spatula.
Refrigerate for 30-45 minutes. Remove from pan and with large knife cut into nine equal squares and serve. Try not to eat too many at once.