Mint Chocolate Chip Energy Squares
No-bake oat squares with cool mint flavor and bits of dark chocolate throughout.
Dietary
Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher
Allergens
Tree nuts
These no-bake energy squares blend rolled oats, dates, and almond butter with a splash of peppermint extract and mini chocolate chips for a refreshing twist on a classic snack bar. They firm up in the refrigerator rather than the oven, making them a quick make-ahead option for lunchboxes or post-workout fuel. The combination of chewy texture and cool, minty flavor sets them apart from standard granola bars.
Ingredients
- 2 cups rolled oats
- 1 1/2 cups pitted dates, packed
- 1/2 cup almond butter
- 1/3 cup honey
- 1 teaspoon peppermint extract
- 1/4 teaspoon fine sea salt
- 3/4 cup mini chocolate chips
- 2 tablespoons coconut oil, melted
Method
-
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
-
Pulse the rolled oats in a food processor until coarsely ground, about 20 pulses, then transfer to a large bowl.
-
Add the pitted dates to the food processor and pulse until broken into a sticky, finely chopped paste, about 1 minute, scraping down the sides as needed.
-
Add the almond butter, honey, melted coconut oil, peppermint extract, and sea salt to the food processor with the dates and process until a smooth, thick paste forms.
-
Scrape the date mixture into the bowl with the ground oats and mix with a sturdy spoon or your hands until fully combined into a thick, uniform dough.
-
Fold in the mini chocolate chips until evenly distributed throughout the dough.
-
Press the mixture firmly and evenly into the prepared pan, using a spatula or the back of a measuring cup to smooth and compact the surface.
-
Refrigerate until firm enough to slice cleanly.
-
Lift the slab out using the parchment overhang, transfer to a cutting board, and slice into 16 squares.
-
Store the squares in an airtight container in the refrigerator for up to two weeks.
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Mint Chocolate Chip Energy Squares
These no-bake energy squares blend rolled oats, dates, and almond butter with a splash of peppermint extract and mini chocolate chips for a refreshing twist on a classic snack bar. They firm up in the refrigerator rather than the oven, making them a quick make-ahead option for lunchboxes or post-workout fuel. The combination of chewy texture and cool, minty flavor sets them apart from standard granola bars.
1 hr 20 min 16 squares 178 cal
Ingredients
- 2 cups rolled oats
- 1 1/2 cups pitted dates, packed
- 1/2 cup almond butter
- 1/3 cup honey
- 1 teaspoon peppermint extract
- 1/4 teaspoon fine sea salt
- 3/4 cup mini chocolate chips
- 2 tablespoons coconut oil, melted
Method
- 1
Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- 2
Pulse the rolled oats in a food processor until coarsely ground, about 20 pulses, then transfer to a large bowl.
- 3
Add the pitted dates to the food processor and pulse until broken into a sticky, finely chopped paste, about 1 minute, scraping down the sides as needed.
- 4
Add the almond butter, honey, melted coconut oil, peppermint extract, and sea salt to the food processor with the dates and process until a smooth, thick paste forms.
- 5
Scrape the date mixture into the bowl with the ground oats and mix with a sturdy spoon or your hands until fully combined into a thick, uniform dough.
- 6
Fold in the mini chocolate chips until evenly distributed throughout the dough.
- 7
Press the mixture firmly and evenly into the prepared pan, using a spatula or the back of a measuring cup to smooth and compact the surface.
- 8
Refrigerate until firm enough to slice cleanly.
- 9
Lift the slab out using the parchment overhang, transfer to a cutting board, and slice into 16 squares.
- 10
Store the squares in an airtight container in the refrigerator for up to two weeks.
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