CBD Recipes
CBD Granola Bars

What makes these no-bake granola bars so immensely good? The secret lies in adding Lazarus Naturals French Vanilla Mocha Flavored High Potency Full Spectrum CBD Tincture, which brings the flavor as well as the feel-good attributes of these wholesome snacks to life. You can use your favorite dried fruit in this recipe (dried cherries plus goji berries make an excellent combination), just be sure to chop up any larger fruits like apricots or figs to about “raisin-size.” 

Note: 1 bar contains approximately 30mg CBD.

Makes 10 bars / 10 servings

  • 1½ cups rolled oats
  • ½ cup unsweetened coconut flakes
  • ¼ cup hemp seeds
  • ¼ cup flaxseeds, partially ground*
  • ½ cup your favorite dried fruit (chopped finely if large fruits like apricots or figs)
  • 2 tablespoons cacao nibs
  • ¼ cup coconut sugar or 1:1 monkfruit sugar substitute 
  • 2 tablespoons coconut oil 
  • ¼ cup roasted almond butter
  • ¼ teaspoon sea salt
  • ¼ cup maple syrup
  • 3 ml French Vanilla Mocha Flavored High Potency Full Spectrum CBD Tincture

Spray an 8x8 pan with cooking spray, then line with a parchment sling for easy removal.

In a medium bowl, mix together the oats, coconut flakes, hemp seeds, flaxseeds, dried fruit, cacao nibs, and sugar. 

Set up a cooking station next to the stove with the oat mixture as well as the coconut oil, almond butter, salt, and syrup all measured out and ready to go—the bars will cook quite quickly.

Warm the coconut oil in a large skillet over medium-high heat. Stir in the almond butter and salt to combine. Add the oat mixture, stirring constantly to distribute and heat up the ingredients—about 1-2 minutes. Pour in the maple syrup, stirring constantly, and cook until all the excess liquid has evaporated, about one minute longer. Turn off the heat and, still stirring, let the mixture cool slightly in the pan for about a minute two longer. Finally, stir in the Lazarus NaturalsFrench Vanilla Mocha Flavored High Potency Full Spectrum CBD Tincture and mix very well to distribute the tincture.

Transfer the bar mixture to the prepared pan, spreading it out evenly. Place another piece of parchment on top of the mixture and use it to firmly compact and flatten everything into an even layer (the back of a spatula can also be helpful to create a more uniform appearance). Discard the top piece of parchment, and refrigerate for a minimum of one hour to solidify.

Using the parchment sling, remove the solidified mixture from the pan, and cut into 10 bars. 

Bars can be stored refrigerated or at room temperature, but will remain more compact and firm if refrigerated. Stored in a sealed container, they will keep for up to 1 week at room temperature, and up to 1 month in the refrigerator.

*Partially grind flaxseeds using a mortar and pestle or a spice grinder just enough to break open their exterior. This allows better nutrient absorption, while leaving plenty of texture.

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