Description
These easy and delicious, no-bake energy bars are made with healthy seeds for nut-free snack option.
Ingredients
- 1/2 cup sesame seeds (70 g)
- 1/2 cup hemp seeds (80 g)
- 1/2 cup sunflower seeds (75 g)
- 1/2 cup unsweetened shredded coconut (50 g)
- 2 cups lightly packed, soft and pitted dates (400 g)
- 1/2 cup tahini, peanut butter or almond butter (120 g)
- 1/2 tsp sea salt (optional for a salted flavour, omit if nut/seed butter has added salt)
Instructions
- Add the seeds and coconut to a food processor and process into a flaky consistency.
- Add the dates, peanut butter and sea salt, if using and process until you have a thick, sticky dough you can easily press together between your fingers. If it seems too crumbly, add 1-2 tbsp warm water and process again.
- Line an 8-inch square baking pan with parchment paper so it sticks out over at least 2 sides of the pan (this will help you easily lift the bars out once set). Firmly press the dough firmly into the pan, taking a few minutes to really work it in there until it’s flat and firm.
- Place the pan in the fridge for 30-60 minutes to firm up. This is not totally necessary but help them firm into a more solid bar.
- Lift the bars out of the pan and cut into 14 bars, 16 squares or any other portion size you like.
Notes
For a treat, try them with 1/4 cup of dairy-free chocolate chips, chopped dark chocolate or cacao nibs pulsed in at the end.
Store the bars in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months. They don’t freeze solid and taste amazing straight from the freezer, so I would recommend storing them in a sealed container in the freezer.
The seeds and coconut can be mixed and matched up to 2 cups from sunflower seeds, pepitas, hemp seeds, coconut and sesame seeds. If you can’t do coconut, use an additional 1/2 cup of seeds. For nut-free bars, be sure to use tahini or sunflower seed butter.
Nutrition
- Serving Size: 1 bar
- Calories: 239
- Fat: 14 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 6 g