Kosher for Pesach Granola Bars

  • Cooking and Prep: 30 m
  • Serves: 14
  • Contains:

One of the hardest things to come by on Pesach is a portable healthy snack. Whether you are going to school, work or taking family day trips, everyone is on the move during chol hamoed.  Having something delicious and healthy prepared to pack with you will save you from a day of eating matzo and potato stix.


These Kosher for Pesach Granola Bars are perfect!  The combination of the dates, almond butter and maple syrup binds the nuts and seeds together beautifully without being overly sweet or overly sticky.  This snack quickly became a staple in my home, Pesach or not!


Want more genius ideas for Passover? Check out Passover Prep HQ for recipes and tips on shopping, cleaning, and more.

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Granola Bars

  1. To a mini prep or blender add the almonds.  Pulse for a few seconds until chopped (I like them to be the size of lentils with a few larger chunks for texture). Pour the almonds into a large mixing bowl and repeat this process with the pecans and then cashews.

  2. You should now have a large mixing bowl with chopped almonds, chopped pecans and chopped cashews.  Add the pumpkin seeds and stir.

  3. To your mini prep or blender add dates, water, almond butter, maple syrup and salt and blend until a smooth paste forms (about 30 seconds). Pour the paste over the nut and seed mixture and stir to combine.

  4. Line a baking sheet or an eight- x eight-inch baking dish with Gefen Parchment Paper. Spray with a little oil if it is not a good-quality parchment paper (I use a half sheet pan and just press the mixture into the shape and thickness that I like).

  5. Using a glove sprayed with a little oil, take the granola mixture from the bowl and press it into your baking dish or baking sheet. Keep pressing the mixture down until it is about 1/4 inch thick (if you are using a baking sheet you should be able to press it down to be 6 x 13)

  6. In a small microwave safe bowl, melt the chocolate chips (check them every 30 seconds and stir so you don't burn them). Spread the melted chocolate into a thin layer over the top of the granola bars.

  7. Place granola bars in the freezer to set up.  Cut into 14 bars.  


Store in the fridge or freezer (I like them better from the freezer) in an airtight container.


This recipe originally appeared on

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