No-Bake Hemp Seed Coconut Granola Bars
on Mar 11, 2014, Updated Jul 24, 2024
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These no-bake hemp seed coconut granola bars are easy to make with just 4 simple ingredients and taste amazing!
They’re paleo-friendly, gluten-free, grain-free, vegan and naturally sweetened with maple syrup.
Enjoy these for an energy boost before a workout, as a mid-morning snack or for a sweet treat anytime of day. For a similar bar made with dates, try these 5-Ingredient No-Bake Paleo Energy Bars.
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.
Ingredients
- 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.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
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. 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: 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 4: 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.
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.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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No-Bake Paleo Granola Bars
Ingredients
- 1 1/2 cup unsweetened shredded coconut, toasted (95 g)
- 1 cup cashew butter or almond butter, 240 g
- 1 cup hemp seeds, 160 g
- 1/3 cup maple syrup or raw honey, 75 g
- 1 tsp cinnamon
Instructions
- 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.
These are aaaaaaamazing-so easy -so tasty and healthy fats to boot!😋 I added 1/4 c craisins, sprinkle of sea salt and honey in place of maple syrup-& definitely toast the coconut 🙌🏼thank you !
Made these this afternoon! So super good! I wanted to eat the mixture all up before refrigerating!! What I like about this recipe already is how versatile it is. I’m allergic to coconut so I used part sunflower seeds, golden flax seeds and puffed rice cereal…puffed rice cereal! I also used sunflower butter, and I added some dried apple juice sweetened cranberries. I look forward to making this again with a different seed combination like pumpkin seeds. The best ingredient of this recipe is the hemp seeds. Thank you for posting this recipe, a motivating factor for my trying a protein-boosting bar with those little hemp seed wonders! 🙂
Sounds amazing, Sheryl! So glad you enjoyed them.
Can I use sunflower butter instead of nut butter?
Yes. Enjoy!