INCREDIBLE No-bake Nut & Seed Bars are a MUST-TRY!

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with a unique flavor.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

dark chocolate chips

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate chips

Cacao nibs provide a more intense chocolate flavor with less sugar.

nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often more affordable and nut-free.

Line a loaf pan with parchment paper and set aside.

Spread 1.5 cups of mixed nuts (1/2 cup cashews, 1/2 cup pecans, 1/2 cup almonds) evenly on a baking sheet lined with parchment paper.

Bake the nuts at 350°F for 8 to 10 minutes, keeping an eye on them.

In a sauté pan, add unsweetened coconut flakes and toast for about 3 to 4 minutes until golden, stirring frequently to prevent burning.

Once toasted, transfer the coconut to a bowl to stop the cooking process.

Roughly chop the toasted nuts and add them to the bowl with the toasted coconut.

Mix the nuts and coconut together, then add 0.5 teaspoons of ground cinnamon, 0.5 cups of hemp seeds, and 0.5 teaspoons of flaky sea salt, mixing well.

Add 0.5 cups of almond butter, 0.25 cups of maple syrup, 2 teaspoons of olive oil, and 2 teaspoons of vanilla extract to a measuring cup and mix until well combined.

Pour the nut butter mixture into the bowl with the nut and seed mixture and mix until everything is fully coated and hydrated.

Transfer the mixture to the lined loaf pan and press down firmly until compact.

Freeze the mixture for 2 hours.

Once frozen, slice into about 12 bars.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens