These no-bake vegan hemp and chia seed energy bars feature wholesome ingredients like walnuts, dates and pumpkin seeds and make a great alternative to store-bought bars.

Stack of 4 energy bars with chocolate chips.

Features

  • dietary: vegan, gluten-free (use gf certified oats)
  • quick and easy: no baking required, just blend everything up, press into a pan, slice and enjoy!

Ingredient Notes

Labelled ingredients for making energy bars.
  • oats – rolled or quick oats both work
  • pepitas – also know as raw pumpkin seeds, can be substituted with sunflower seeds
  • walnuts – use plain, raw walnut with no added oil or salt, can be substituted with almonds or pecans
  • hemp seeds – look for hemp hearts, or shelled hemp seeds
  • chia seeds – black or white chia seeds are suitable
  • dates – any variety works as long as they’re soft and moist
  • raisins – any kind works!
  • chocolate chips – optional but everything is better with chocolate, don’t you think?

Complete list of ingredients and amounts is located in the recipe card below.


Step by Step Method

Step 1. Add the oats, pepitas and walnuts to a food processor and process into a grainy flour.

If there are a few larger chunks or full seeds remaining that’s ok but it should be mostly broken down.

Blended up oats, walnuts and pumpkin seeds in a food processor.

Step 2. Add the chia seeds, hemp seeds, cinnamon and nutmeg and process briefly to combine.

Grainy blended flour in a food processor.

Step 3. Add the dates and raisins and process into a thick, sticky dough. It should start to form one big ball as it blends and you should easily be able to press the dough together between your fingers.

My dough isn’t sticking together! It’s important to use soft, moist dates to ensure sticky dough that will hold together. If you process the dough and it seems too crumbly to press into bars, add 1 tsp of warm water and process again. That should do it but if not, repeat 1-2 times.

Blended nut and seed energy bar dough in a food procesoor.

Step 4. Line a 7-8 inch square baking pan with parchment paper so it hangs out over the sides of the pan then dump the dough in.

Use your hands to firmly press the dough down into the pan, taking a few minutes to really work it in, especially in the corners.

Quick Tip: Once you’ve pressed the dough down into the pan, wet your hands and rub them over the top of the bars to create nice, smooth surface.

Pop the entire pan into the freezer for an hour to firm.

Two hands pressing dough into a lined baking pan.
Hand holding the side of a parchment paper-lined baking pan of energy bars.

Once set, lift the entire bar out of the pan using the parchment paper, slice into bars and enjoy!

12 sliced energy bars on parchment paper on a cutting board.

Notes and Tips

  • If you don’t have chia seeds, increase amount of hemp seeds to 1/2 cup.
  • If you don’t have pepitas, increase walnuts to 3/4 cup.
  • Amounts of pepitas, walnuts, hemp seeds and chia seeds are somewhat flexible. You’ll need 1 1/4 cups total between the 4 but I’d recommend keeping the walnuts to at least 1/2 cup not exceeding 1/4 cup for the chia seeds.
  • Chocolate chips are optional but I really like them for an added treat!

Storing

  • Fridge: Store in an airtight container for up to 2 weeks.
  • Freezer (Recommended): Store in an airtight container for up to 3 months. They don’t freezer solid so can be enjoyed straight from the freezer.
  • Room Temperature: Okay at room temp for a day or two if taking to-go. They’ll just start to get soft and squishy, so keep cool if possible!
Close up side view of energy bars made with nuts, seeds and chocolate chips.

Related Recipes

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Front view of a stack of 4 energy bars on a folded piece of parchment paper.

No-Bake Hemp Chia Energy Bars

  • Author: Ashley Melillo
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 12 1x
  • Category: Snack
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

These healthy no-bake energy bars are loaded with healthy ingredients like hemp seeds, chia seeds, pumpkin seeds, walnuts and oats. Try them for a quick breakfast, snack or dessert! These bars are gluten-free, vegan and have no added oil or sugar.


Scale

Ingredients

  • 1 cup (100 g) rolled oats
  • 1/4 cup (30 g) pepitas
  • ½ cup (70 g) raw walnuts
  • ¼ cup (42 g) hemp seeds
  • ¼ cup (44 g) chia seeds
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups (about 400 grams pitted) packed, soft pitted medjool dates
  • ½ cup (75 g) raisins
  • 1/3 cup dairy-free chocolate chips, optional

Instructions

  1. Add the oats, pepitas and walnuts to a food processor and process into a gainy flour, if there are a few larger chunks or full seeds remaining that’s ok.
  2. Add the chia seeds, hemp seeds, cinnamon and nutmeg and process for about 30 seconds.
  3. Add the dates and raisins and process until it forms one big ball of thick and sticky dough.
  4. If adding, chocolate chips, add those now and pulse a few times to mix throughout.
  5. Line a 7-8 inch square baking pan with parchment paper. Transfer the mixture to the pan, and use your hands to press down into the pan. If the mixture is sticking to your hands, wet them slightly to repel the stickiness of the dates.
  6. Transfer the pan to the freezer to set for 1 hour.
  7. Once set, remove the large bar from the pan by lifting up the parchment paper. Slice into squares and store in the fridge or freezer.

Notes

It’s important to use soft and moist dates in this recipe. If your dates are dry or you’re unsure if they’re soft enough, soak them in hot water for 15 minutes then drain well before using in the recipe. If your raisins are quite dry, you can soak them with the dates as well.

If you don’t have chia seeds, increase amount of hemp seeds to 1/2 cup. If you don’t have pepitas, increase walnuts to 3/4 cup. Amounts of pepitas, walnuts, hemp seeds and chia seeds are somewhat flexible. You’ll need 1 1/4 cups total between the 4 but I’d recommend keeping the walnuts to at least 1/2 cup not exceeding 1/4 cup for the chia seeds.

Store in an airtight container in the fridge for up to 2 weeks or freezer for up to 3 months. Okay at room temp for a day or two if taking to-go. They’ll just start to get soft and squishy, so keep cool if possible!

Nutrition

  • Serving Size: 1 bar
  • Calories: 194
  • Fat: 7 g
  • Carbohydrates: 31 g
  • Fiber: 4 g
  • Protein: 5 g

Keywords: hemp seed bars, chia seed energy bars, no-bake chia bars

Originally published on December 14, 2014 as a guest post by Ashley Melillo. Updated on October 1, 2020 with new photos and text.