These no bake energy bars are filled with seeds, nuts and coconut - all of the things to keep you going. Oh, and did I mention that they are also delicious?
Jump to Recipe
I have been experimenting with a nut and seed bar for a little while now and I'm happy to say that I have landed on a winning recipe! This nut bar recipe is chewy, sweet, nutty and full of nutrients. These bars make for a seriously delicious snack and help to get you through that afternoon slump. Why? Because they are filled with healthy fats, fibre and protein - all of those nutrients that provide sustained energy.
Let's Make No Bake Energy Bars
The first step to making this energy bar recipe is to mix all of the dry ingredients together. Then melt together the coconut oil, brown rice malt syrup and almond butter. It creates this beautifully smooth and glossy mixture. Remove the almond butter mixture from the stove top pour into the dry ingredients and press together with a spoon. This step takes a bit of muscle! Once it is really well combined, press the mixture into a baking paper lined tin. Melt the chocolate and spread this out over the top nice and evenly. The bars then go into the fridge for about an hour to set. Just FYI, the waiting is the hardest part!
Substitutions
Here are some ingredient swaps that you can make if you don't have all the ingredients for these nut and seed bars on hand. Need these to be nut free? No worries! I will pop some swaps below for you as well.
- Swap any of the seeds for any other seeds you have on hand, just stick to the amounts in the recipe. For example, if you don't have ¼ cup of pepitas, either add an extra ¼ cup of sunflower seeds or sesame seeds or use another seed (like hemp seeds, chia seeds etc).
- Swap store bought dark chocolate for homemade dark chocolate. Make homemade dark chocolate with coconut oil or cacao butter, maple syrup and cacao powder.
- Use any dried fruit in place of dried cranberries.
- Make these bars nut free but swapping almond butter for tahini and cashews for 1 cup of buckwheat groats, puffed rice, puffed quinoa or extra seeds.
I haven't made these with a different sweetener yet but you could definitely give honey a try instead of brown rice malt syrup. I am not 100% that this will work so proceed at your own risk.
Looking for more plant based recipes? Try these...
Banana and Raspberry Swirl Smoothie
📖 Recipe
Equipment
- Saucepan
- Measuring Cups & Spoons
- Slice tin
- Baking Paper
- Whisk
- Mixing Spoon
Ingredients
- ⅓ cup brown rice malt syrup
- 2 tablespoon coconut oil extra virgin
- ¼ cup almond butter
- ½ cup desiccated coconut
- ½ cup dried cranberries
- ¼ cup pepitas
- ½ cup sunflower seeds
- ½ cup sesame seeds
- 1 cup dry roasted cashews
- 90 grams dark chocolate
- 1 tablespoon coconut oil extra virgin
- 50 grams vegan salted caramel chocolate optional
Instructions
- Line a slice tin with baking paper and set aside.
- In a large mixing bowl add the dessicated coconut, cranberries, pepitas, sunflower seeds, sesame seeds and cashews. Mix together and set aside.½ cup desiccated coconut, ½ cup dried cranberries, ½ cup sunflower seeds, ½ cup sesame seeds, 1 cup dry roasted cashews, ¼ cup pepitas
- Bring a small saucepan to a low heat. Add in coconut oil and allow to melt. Once melted add the brown rice malt syrup and almond butter and whisk over low heat for 2 minutes.⅓ cup brown rice malt syrup, 2 tablespoon coconut oil, ¼ cup almond butter
- Pour the almond mixture into the dry mix and stir/press together with a wooden spoon to combine.
- Once well combined, press the mixture into the slice tin. Spread out with the back of a spoon and then use an egg flip to press down firmly.
- Break up the dark chocoalte and add to a small saucpean on a low heat. Stir the chocolate while it is melting to prevent from overheating. Add the tablespoon of coconut oil to the melted dark chocoalte and whisk to combine.90 grams dark chocolate, 1 tablespoon coconut oil
- Pour the dark chocolate mixture over the top of the pressed down bar mixture. Use the back of a spoon to spread out and then holding onto the sides of the baking tin, tip the tin from side to side to evenly spread the chocolate over the bar.
- Place the slice into the refrigerator or freezer and allow to set for approximately one hour. The bars will set more quickly in the freezer.
- Once set, remove bar from the fridge or freezer and slice up into approximately 12 bars or 16 bite sized bars.
Optional
- Melt vegan salted caramel chocolate in a saucepan on a low heat and drizzle over the top of the slice once set.50 grams vegan salted caramel chocolate
Video
Notes
Nutrition
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