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Homemade Coconut and Seed Bars

Healthy Homemade Coconut and Seed Bars made with nutritious ingredients make a delicious energizing snack or breakfast on the go.

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Homemade Coconut and Seed Bars on cutting board.

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 seed 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.

Side view of Homemade Coconut and Seed Bars.

How to Make 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. 

Ingredients Overview:

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.

Steps Overview:

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.

Coconut and Seed Bars on board.

How to Store

To keep the bars tender and fresh for longer, wrap each bar individually and store them in an airtight container. They can also be frozen for longer storage, simply place wrapped bars in a freezer bag or container. Thaw bars and let them come to room temperature before serving.

Enjoy!

More Snacks

Homemade Coconut and Seed Bars

Homemade Coconut and Seed Bars

Sweet and Savoury Pursuits
Healthy Homemade Coconut and Seed Bars made with nutritious ingredients make a delicious energizing snack or breakfast on the go.
4.8 from 5 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Snack
Cuisine American
Servings 16 bars
Calories 246 kcal

Ingredients
  

Dry Ingredients:

  • 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
  • teaspoon sea salt

Wet Ingredients:

  • 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

Instructions
 

  • 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.

Notes

  1. Toasting the coconut, almonds and seeds is optional, you could make this without toasting them.
  2. 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.

Nutrition

Calories: 246kcalCarbohydrates: 17gProtein: 5gFat: 19gSaturated Fat: 8gSodium: 25mgPotassium: 243mgFiber: 4gSugar: 7gVitamin C: 0.2mgCalcium: 70mgIron: 1.9mg
Keyword Bars, Coconut and Seed Bars
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!
Recipe Rating




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Shashank Mehta

Monday 28th of September 2020

These bars have a great taste of coconut and are actually healthy. They also are substantially better than the store bought protein bars I use. Thank you for sharing this wonderful recipe.

Sweet and Savoury Pursuits

Monday 28th of September 2020

Thank you, I'm glad you enjoyed them!

Myrna

Sunday 19th of March 2017

These coconut bars look healthy and delicious!

Sweet and Savoury Pursuits

Sunday 16th of April 2017

Thank you Myrna, I'm sure you would love them!

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Thursday 16th of March 2017

MMMM - I love bars with so many seeds! The combination of flavors you have here is wonderful!

Sweet and Savoury Pursuits

Sunday 16th of April 2017

Thanks Annie, I can't get enough of these bars!

C.M.

Monday 13th of March 2017

These bars look so good!

Sweet and Savoury Pursuits

Tuesday 14th of March 2017

Thank you, hope you give them a try!

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