Seed and Chocolate Bar
A nutrient-dense, no-bake snack bar made with a mix of seeds and dark chocolate—perfect for a quick energy boost or healthy sweet treat.
Ingredients
- - 1/2 cup sunflower seeds
- - 1/4 cup pumpkin seeds
- - 2 tbsp chia seeds
- - 2 tbsp flaxseeds
- - 1/4 cup sesame seeds
- - 1/4 cup almond butter or tahini
- - 2 tbsp coconut oil
- - 2 tbsp maple syrup or honey
- - 1/2 tsp vanilla extract
- - Pinch of sea salt
- - 1/3 cup dark chocolate chips or chopped dark chocolate 70%+
Instructions
- Toast the Seeds (Optional)
- In a dry pan over medium heat, lightly toast the sunflower, pumpkin, and sesame seeds until golden and fragrant (2–3 minutes). Let cool.
- Mix Base
- In a small saucepan over low heat, melt coconut oil, almond butter, and maple syrup. Stir in vanilla and salt.
- Combine
- In a bowl, combine all seeds. Pour the warm mixture over and mix well.
- Add Chocolate
- Let the seed mixture cool slightly, then fold in the chocolate chips.
- Press and Chill
- Line a small baking pan with parchment paper. Press the mixture evenly into the pan. Refrigerate for 1–2 hours until firm.
- Slice and Store
- Cut into bars and store in the fridge for up to a week.
- prep_time: PT10M
- cook_time: PT0M
- total_time: PT10M (plus chilling)
- servings: 10 bars
Notes
nutrition:
calories: ~180 per bar
carbohydrates: ~10g
protein: ~5g
fat: ~14g
fiber: ~3g
sugar: ~5g notes:
- Swap almond butter with tahini or peanut butter for variation.
- Add dried fruit for extra sweetness.
- Can be stored in the freezer for longer shelf life.
calories: ~180 per bar
carbohydrates: ~10g
protein: ~5g
fat: ~14g
fiber: ~3g
sugar: ~5g notes:
- Swap almond butter with tahini or peanut butter for variation.
- Add dried fruit for extra sweetness.
- Can be stored in the freezer for longer shelf life.