Healthy Homemade Coconut and Seed Bars made with nutritious ingredients make a delicious energizing snack or breakfast on the go.Jump to Recipe Print Recipe
These lightly sweetened Homemade Coconut and Seed Bars are a chewy, wholesome and filling snack. They're really great for an energy boost before a workout or for fueling you when you're on the go.
Not only are these bars delicious, but they are made with ingredients loaded with nutrients that are good for you.
What I love about this bar recipe is that it is adaptable to suit your tastes or dietary restrictions. You can make these entirely nut-free if allergies are a concern in your home. Just be sure to add more seeds, dried coconut or dried fruit.
How to Make Coconut and Seed Bars
These Coconut and Seed Bars don't require any baking, though I did toast the seeds and coconut before combining the dry and wet ingredients together. This step is entirely optional and you can skip the toasting if you are in a hurry or if you prefer to use raw nuts and seeds.
I used a mixed seed butter to make these bars. But you can use any natural nut or seed butter that you like.
To sweeten and help bind the bars, I used a combination of brown rice syrup and maple syrup. Brown rice syrup is amazing for binding the ingredients together, no other sweetener I've tried binds ingredients as well. I also think it helps the bars stay tender and chewy.
You can read up on the benefits of using brown rice syrup in granola bars here. You could use brown rice syrup on its own to sweeten the bars, but I really like the taste of maple syrup, so I used a bit of both.
To make the bars, simply combine all the dry ingredients together in a bowl. In a small saucepan, combine the rice and maple syrups with the coconut oil. Stir until the coconut oil has dissolved and remove from heat.
Add the extracts and then combine the wet and dry ingredients together. Mix well and then pour the mixture into a parchment-lined 9 by 9 baking pan. Press the mixture down so it's an even layer.
Refrigerate the pan for about an hour before cutting into bars. Wrap each bar individually and store in an airtight container.
Homemade Coconut and Seed BarsSweet and Savoury Pursuits
- 2 cups unsweetened coconut flakes
- 1 cup popped quinoa
- ¾ cup whole or roughly chopped unsalted almonds
- ½ cup unsalted sunflower seeds
- ½ cup dark or semi-sweet chocolate chips reserve some of the chocolate chips to press on top of bars
- ¼ cup unsalted pumpkin seeds
- 2 tablespoons chia seeds
- 1 tablespoon sesame seeds
- ⅛ teaspoon sea salt
- ¼ cup natural seed, tahini or nut butter of your choice I used a mixed sunflower, sesame and flax seed butter)
- ¼ cup brown rice syrup
- 2 tablespoons pure maple syrup
- 2 teaspoons coconut oil
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- Preheat oven to 325F.
- Toast coconut, seeds and almonds for 10 minutes, stirring once halfway through. Remove from the oven and let cool.
- Line a 9-inch square baking pan with parchment paper, leaving an overhang so you can easily lift the bars out.
- In a medium sized bowl, combine all the dry ingredients. Mix well.
- In a small saucepan over low heat, combine the seed butter, coconut oil, brown rice and maple syrup. Stir until coconut oil has dissolved and mixture is syrupy.
- Add the vanilla and almond extract to the wet mixture and pour over the dry ingredients, combine ingredients really well and press mixture into the baking dish.
- Refrigerate for about an hour before cutting into bars. Wrap bars individually in plastic wrap and store in the refrigerator or freezer if you plan on storing them for longer.
- Toasting the coconut, almonds and seeds is optional, you could make this without toasting them.
- Using parchment paper to line the baking pan and leaving an overhang on opposite ends makes it easier to lift the bars out of the pan for cutting into even portions.