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.

Recipe Features

• 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.

Ingredient Notes

Complete list of ingredients with amounts and full instructions is located in the 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-by-Step Instructions

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.

Notes

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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