No-Bake Hemp Chia Energy Bars
These no-bake vegan hemp and chia seed energy bars feature wholesome ingredients like, make a great alternative to store-bought bars.
- 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!
- oats – rolled or quick oats both work
- – also know as raw pumpkin seeds, can be substituted with sunflower seeds
- – use plain, raw walnut with no added oil or salt, can be substituted with almonds or
- – look for hemp hearts, or shelled
- chia seeds – black or white chia seeds are suitable
- dates – any variety works as long as they’re soft and moist
- – any kind works!
- – 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,and to a 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.
Step 2. Add the chia seeds,, and nutmeg and process briefly to combine.
Step 3. Add the dates andand 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.
Step 4. Line a 7-8 inch squarewith 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.
Once set, lift the entire bar out of the pan using the, slice into bars and enjoy!
Notes and Tips
- If you don’t have chia seeds, increase amount of to 1/2 cup.
- If you don’t have , increase to 3/4 cup.
- Amounts of , , and chia seeds are somewhat flexible. You’ll need 1 1/4 cups total between the 4 but I’d recommend keeping the to at least 1/2 cup not exceeding 1/4 cup for the chia seeds.
- are optional but I really like them for an added treat!
- 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!
- No-Bake Oatmeal Bars
- No-Bake Superfood Energy Bars
- No-Bake Lemon Pie Bars
- Sunflower Sesame Homemade Energy Bars
- No-Bake Chocolate Chia Energy Bars
Did you try this recipe? I’d love to hear about it! Click here to leave a review.Print
- 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
- 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.
- Add the chia seeds, hemp seeds, cinnamon and nutmeg and process for about 30 seconds.
- Add the dates and raisins and process until it forms one big ball of thick and sticky dough.
- If adding, chocolate chips, add those now and pulse a few times to mix throughout.
- 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.
- Transfer the pan to the freezer to set for 1 hour.
- 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.
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!
- 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.