Gluten Free / Paleo

beet pecan chocolate chip bars by kalejunkie


For the crust:
One 10 12 oz bag granola (I used one bag of gr8nola because I love the clean ingredients and the taste, and it's an 11.5 oz bag)
1/3 cup melted coconut oil

For the filling:
3 tb beetroot powder (I used Love Beets)
1/2 cup raw pecans
1 cup soaked cashews (3 hours-ish)
1/3 cup maple syrup
1/3 cup melted coconut oil
1 tsp vanilla extract
1/2 cup chocolate chips (I used Enjoy Life Foods dairy free chocolate chips)

Top of the day, friends! Beets seem to be all the craze these days, and for good reason. They are packed with a nutritional punch, and they taste delicious (depending on who you's an acquired taste, yo). Anyway, today I am sharing with you a recipe that is SO delicious, and DOES NOT TASTE like a big giant beet. In fact, you can hardly taste the beet, and what you can taste are the flavors of cinnamon, coconut, pecans, and chocolate chips!

These are Pecan Chocolate Chip Granola Bars. The original inspiration for these bars came from my sweet mama friend Dani Nemeh, and then I put my own twist and turns on them, for an original Kale Junkie creation.

They are best stored in the freezer, and taken out and enjoyed as needed.  Here you gooooooooo!


Makes 12 bars


Line a 10 x 6 or 8 x 8 baking dish with parchment paper.
In a blender, make the crust by blending the granola and melted coconut oil. The texture should still be chunky, you don't want it to be a paste. So proceed with caution.
Then, place 1/2 the mixture on the bottom of the baking dish and flatten.
Place in freezer and place the remaining 1/2 mixture into a bowl and set aside for later.
Next, make the filling! Blend all filling ingredients. Except the chocolate chips.
Blend until nice and smooth.
Remove dish from freezer and pour mixture over the granola layer, and add in the chocolate chips.
Finally, use remaining granola mixture and pour over the top and flatten.
Place in freezer for at least one hour.
Remove from freezer, cut into squares, and ENJOY!