No Bake Gluten-Free Chocolate-Almond Granola Bar Bites

The best granola bar ever, in a cute little ball. Chewy and crunchy, with a bounty of oats, almonds, raisins, and dark chocolate (and a hint of maple syrup). Gluten-free, vegan, no refined sugar, and one-bowl-easy. Plus, they melt in your mouth... 

This is another recipe inspired by the athletes on the track team. I like to give them something to nibble on between events - and it needs to be HEALTHY; meaning rich in complex carbohydrates, with a little protein for recovery. This fits the bill on every level. I made over 100 of them, and there wasn't a crumb left in the cooler. Those kids love the hearty oats, chewy raisins, crunchy almonds, and sweet chocolate - all in one melt-in-your-mouth bite. And I know you will too. 

And you don't need to be a track star to enjoy these incredible granola bar bites! They make a great breakfast on-the-go, lunchbox treat, midday snack, and wholesome dessert. When stored in an airtight container in the fridge, the bites will last up to 1 week. And, don't worry, this recipe only makes about 30 balls. 

No Bake Gluten-Free Chocolate-Almond Granola Bar Bites

3/4 cup coconut oil
3/4 cup pure maple syrup
1 teaspoon vanilla extract
1 cup oat flour (or almond flour)
3/4 teaspoon ground cinnamon
Pinch of salt
1 3/4 cups quick-cooking oats
1/2 cup raisins
1/2 cup chopped blanched almonds
1/2 cup semisweet chocolate chips

Combine the coconut oil and maple syrup in a large saucepan and set the pan over low heat. Cook until the coconut oil is melted and the mixture is smooth. Remove the pan from the heat and stir in the vanilla.  Whisk in the oat flour, cinnamon and salt. Fold in the oats, raisins and almonds. Let stand for 5 minutes (this is just to make sure the mixture isn't so warm it melts the chocolate chips). Fold in the chocolate chips. 
Transfer the mixture to a bowl and chill for 10 to 15 minutes, until the mixture is firm enough to shape into balls.
Shape the batter into about 30 balls, each about 1 1/2-2 inches in diameter, and transfer the balls to a parchment or foil-lined baking sheet. Chill until firm (this only takes 5 to 10 minutes). 
Store leftovers in an airtight container, in the refrigerator.
Makes about 30 to 35 balls