Description
These Pistachio Cranberry Chia Bars are a delicious and nutritious snack, perfect for on-the-go energy. Made with almond flour, chia seeds, dried cranberries, and roasted pistachios, these bars combine natural sweetness with protein and fiber, offering a wholesome treat that is easy to prepare and bake. The combination of crunchy pistachios and tart cranberries adds a pleasing texture and flavor contrast.
Ingredients
Scale
Wet Ingredients
- 0.33 cup melted coconut oil
- 0.5 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.5 cups almond flour
- 1 tablespoon chia seeds
- 1 pinch salt
Add-Ins
- 0.66 cup chopped dried cranberries (reserve 1 tablespoon for topping)
- 0.5 cup roasted pistachios (reserve 1 tablespoon for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the bars.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, honey, eggs, and vanilla extract until fully combined and smooth.
- Add Dry Ingredients: Stir in the almond flour, chia seeds, and a pinch of salt gradually until a consistent batter forms with no lumps.
- Incorporate Add-Ins: Gently fold in the chopped dried cranberries and roasted pistachios, saving a tablespoon of each to sprinkle on top later for added texture and appearance.
- Prepare for Baking: Spread the batter evenly in the prepared baking dish. Sprinkle the reserved cranberries and pistachios evenly over the top for garnish and an extra crunch.
- Bake: Place the baking dish in the preheated oven and bake for 22 to 25 minutes, or until the edges are golden brown and the center has set firmly.
- Cool and Slice: Remove from the oven and allow the bars to cool in the pan for 10 minutes. Use the parchment paper to lift the bars out, place on a cooling rack, and let them cool completely before slicing into 12 bars.
Notes
- If you prefer a less sweet bar, reduce the honey by 1/4 cup.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be frozen for up to 3 months; thaw overnight in the fridge before serving.
- You can substitute pistachios with other nuts such as walnuts or almonds if preferred.
- For a vegan version, replace honey with maple syrup and eggs with flax eggs.
