I love having snacks on hand and this is one that is easy and delicious. All you need is a double boiler and a bowl. If your coconut oil is already melted, you could easily put it in the blender with the tahini, almond butter, and date syrup and then add in the other ingredients in a mixing bowl. Since we get quite a few people who want to know how I make my raw chocolate chips, we are sharing that recipe with you too. Often when I make raw chocolate, I will take some of the chocolate and pour a thin layer in a 5x7 glass pan and set in the freezer to use for chocolate chips also. Either way, having raw chocolate chips on hand is super easy!

No Bake Chocolate Chip Peanut Butter Bars

(Makes 7x5 glass pan)


1/4 cup coconut oil

1/4 cup tahini

1/4 cup raw almond butter

1/3 cup date syrup

1 cup oats

1/4 cup dried cranberries

1/4 cup raisins

1/3 cup non dairy chocolate chips (we make our own raw; see recipe below)

1t vanilla

1/2t cinnamon

pinch of sea salt


In a double boiler, melt coconut oil, tahini, and almond butter until well mixed.

Transfer to a mixing bowl and add in rest of ingredients. Mix well and transfer to your pan and smooth down with a spoon. Place in freezer for 20-30 minutes; transfer to refrigerator. Store these in the refrigerator.

Raw Chocolate Chips

(Makes 7x5 pan)


1/4 cup coconut oil, melted

1 1/2T cacao powder

1T carob powder

1/4t vanilla stevia

pinch of sea salt


Add all ingredients and blend until smooth. Transfer to 5x7 pan and store in freezer. You can break these up into chunks when ready to use or cut in pieces with a sharp knife. Store in freezer.

Date Syrup: (Makes about 1-1 1/2 cups)


1 cup pitted dates (we use Medjool)

3/4-1 cup water (I use 3/4 cup)

1/4t stevia powder


Blend all ingredients in high speed blender. Will keep in the refrigerator for a week or so.