Paleo Granola Bars
These paleo granola bars with hemp seeds and coconut are easy to make and taste amazing.
These paleo coconut bars are gluten-free, grain-free, vegan and aside from toasting the coconut, there’s no-baking required. They’re sweetened with pure maple syrup and only contain a handful of other wholesome ingredients.
Enjoy these for an energy boost before a workout, as a mid-morning snack or for a sweet treat anytime of day.
- Just 4 simple ingredients needed.
- Toasted coconut adds an extra touch.
- Include nutritious hemp seeds for a chewy texture, nutty flavour and source of nutrients.
- Naturally sweetened with maple syrup.
- No-baking required (aside from toasting the coconut, which is optional).
- Vegan, gluten-free, oil-free and suitable for a paleo diet.
- No blending needed.
- Great for hiking, camping and snacking on-the-go.
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- Nut Butter: You can use cashew butter or almond butter or for nut-free bars, tahini or sunflower seed butter.
- Coconut: Use shredded unsweetened coconut. For extra flavour, try toasting it first!
- Maple Syrup: This can be swapped for soaked, pitted dates.
- Hemp Seeds: Hemp seeds are idea for their fine consistency. If you want to substitute sunflower seeds or pumpkin seeds or nuts, I’d recommend pulsing them in a food processor to break them down a bit before adding them to the bars.
Add-Ins: Try adding things like raisins, unsweetened cranberries or cacao nibs for a treat. You can do chocolate chips too but they would no longer be paleo with the added sugar. For extra flavour, you can add a pinch of cinnamon, sea salt and/or vanilla extract.
Step 1: Toast the coconut. This step is optional but adds a wonderful flavour to the bars.
To toast coconut, preheat your oven to 325 F. Spread shredded coconut on a baking pan and bake in the oven for 5-10 minutes until nice and brown. Make sure you keep a close eye on it so it doesn’t burn.
Step 2: Mix the ingredients. While the coconut is toasting, you can mix up the dough for the bars.
You can mix everything up in a bowl or make easier work of it and toss everything in food processor and blend into a thick, sticky dough.
Step 3: After you’ve mixed up the dough, press it into a parchment paper-lined 7 or 8-inch square baking pan. Take a few minutes to really work the dough in and press it into all the corners.
Step 3: Freeze then slice.
Place the bars in the freezer for 1 hour or refrigerate overnight. After they firm up, lift them out of the pan and cut into squares or bars.
Serving Size: I would recommend cutting these into 16 bars to keep the serving size on the smaller size however you can also cut them into 8 larger bars. If I was heading out on a long hike for example, I’d go for a large bar but for a daily snack or dessert, a smaller portion works well so you can grab 1 or 2.
Nut-Free Bars: Use sunflower seed butter or tahini instead of nut butter.
Add-Ins: Try up to 1/2 cup add-ins such as cacao nibs, raisins, chocolate chips or cranberries.
More Energy Bar Recipes
Loving these no-bake bars? You might like these too:
- No-Bake Granola Bars
- Raw Hemp Seed Brownies
- Sesame Energy Bars
- No-Bake Oatmeal Bars
- Paleo Energy Bars with Cashew and Coconut
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Enjoy these homemade paleo granola bars with toasted coconut for a nutritious and delicious snack or dessert.
- Pre-heat the oven to 325°F.
- Spread the coconut on a baking pan and bake for approximately 5-10 minutes or until thoroughly browned and toasted. Watch carefully after 5 minutes as it can burn quickly.
- While the coconut is toasting, mix the other ingredients together in a bowl or food processor until it forms a thick dough.
- Add the toasted coconut and mix well.
- Press the mixture into an 8 x 8 inch baking dish lined with parchment paper. Make sure you spend some time really pressing it down into the pan.
- Freeze the bars for 1 hour or refridgerate overnight. Lift the bars out of the pan using the parchment paper and slice into 16 squares or 8 large bars.
- Store in a container in the fridge for up to 2 weeks or freeze for up to 3 months.
Optional Add-Ins: 1/4 cup raisins and/or chopped dark chocolate or cacao nibs.
- Serving Size: 1
- Calories: 204
- Sugar: 4.5 g
- Fat: 17 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 6 g
Keywords: paleo bars, paleo protein bars