Dark Chocolate Tropical Granola Bars

These dark chocolate tropical granola bars are made with wholesome ingredients and are packed full of Sunsweet dried fruit! Plus they’re a cinch to whip up… just 10 minutes of hands-on prep!

Granola bars are one of my favorite snacks to make. Why? Because you can toss in whatever ingredients you want, cut them up and take them on the go. Plus they’re totally kid-friendly, which is always a huge bonus. These tropical granola bars are my latest creation and I’m totally loving them.

I paired chopped dark chocolate with pieces of Sunsweet’s new Philippine Tropicals: Thai Coconut Chip and Philippine Pineapple. If you’re a mango fan I’d highly suggest adding bits of Philippine Green Mango & Philippine Mango to them too!

Sunsweet Philippine Tropicals come from unique microclimates with ideal growing conditions that deliver a delicious taste of the tropics. These sweet treats are a guilt-free tropical get-away for your taste buds!☀️????

Sunsweet’s new flavor, Philippine Green Mango, are picked just as they begin to ripen. Each piece of the Green Mango is packed with delicious tanginess that will leave you craving more. I really love the new Sunsweet Thai Coconut Chip! They’re crunchy with a hint of vanilla and they go great in/on just about anything (but especially in these no-bake bars).

Some of their previously launched flavors include Sunsweet Philippine Mango. They come from a less traveled island of the lush Philippines that produces mangos even the locals rave about! They’re thick, soft pieces with a sweet floral taste and just happen to be America’s #1 mango. Sunsweet Philippine Pineapple is also a previously released flavor (and another favorite). It’s juicy, delicious and like the other Tropicals, is great on its own as a snack or tossed into a homemade treat. ????????

The combo of dark chocolate and sweet fruit was absolute perfection. The almond butter, honey and sea salt paired perfectly with all of the other ingredients. We wrapped them up and stashed a few in the pantry and a few in my purse to snack on each day. They were gone by the week’s end. Each bite tasted like I was on a warm and sunny vacation instead of frozen in snowy Utah ???? I can’t wait to make another batch of these bad boys again!

Fruit and Nut Granola Bars Recipe

Wholesome and easy to make, this Fruit and Nut Granola Bars Recipe delivers a mix of toasty oats, creamy nut butter, and a subtle, refreshing tropical taste in every slice.

5 from 1 vote

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Course: Snacks

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 12 bars

Calories: 464kcal

Author: Andrea

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Ingredients

• ▢ 1 1/4 cup almond butter
• ▢ 1/3 cup honey
• ▢ 2 teaspoon vanilla extract
• ▢ 2 cup old-fashioned oats - pulsed in a food processor for about 5 seconds
• ▢ 1 cup gluten free crispy rice cereal - brown or white, just make sure it is gluten free as many are not gluten free
• ▢ 3 tbsp almonds - sliced
• ▢ 3 tablespoons cashews - chopped
• ▢ 3 tbsp pecans - chopped
• ▢ 2 tbsp golden flaxseed meal - optional
• ▢ 1/2 tsp ground cinnamon
• ▢ 1/2 tsp salt
• ▢ 1/2 cup dark chocolate - chopped
• ▢ 1/4 cup Sunsweet Philippine Pineapple - chopped
• ▢ 1/4 cup Sunsweet Thai Coconut Chips

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Instructions

• Line an 8-inch or 9-inch square baking pan with parchment paper; set aside. NOTE: Criss-crossing them allows for easy removal.
• In a medium microwave-safe mixing bowl, combine the almond butter and honey. Microwave on medium power for 1 minute, then stir and repeat. Remove from the microwave, add the vanilla, and whisk vigorously until smooth. Allow the mixture to rest for about 5 minutes.
• Meanwhile, in a large mixing bowl, combine the oats, rice cereal, nuts, flaxseed meal, cinnamon, and salt. Whisk to combine.
• Pour the cooled almond butter mixture into the dry ingredients. Using a large spatula, fold the ingredients together until no dry spots remain, then pour in all of the fruit and all but 1 tablespoon of the chocolate chips. NOTE: It's okay if the chocolate chips melt a little bit—it adds more flavor to the bars. Mix until combined, then pour into the prepared pan. Press firmly to create an even layer. Sprinkle the reserved chocolate chips on top, then cover the pan with plastic wrap and place in the refrigerator to chill for 2 hours. Remove from the pan using the edges of the parchment paper and transfer to a cutting board. Using a sharp knife, cut into 12 rectangular bars or 12 squares.

NOTES

-If your almond butter is thick, mix in a bit of coconut butter or coconut oil to loosen it up. You don’t want the mixture too thick.

-You can easily add quinoa, millet, or amaranth to these bars for extra texture and nutrition.

STORE these Gluten Free Granola Bars at room temperature for up to 5 days in an airtight container or resealable bag. For longer storage, refrigerate for up to 2 weeks—this also helps them stay firm.

To FREEZE, layer with parchment paper and place in a freezer-safe container or bag for up to 2 months. Let them sit at room temperature for 15–20 minutes before eating, or microwave for 10–15 seconds to soften slightly.

Nutrition

Serving: 12serving | Calories: 464kcal | Carbohydrates: 51g | Protein: 13g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 121mg | Potassium: 460mg | Fiber: 9g | Sugar: 15g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 5mg

This is a sponsored post written by me on behalf of Sunsweet Growers. All opinions are 100% mine.