Nut free energy bars

These nut free energy bars are the perfect school snack as they are nut free, packed with whole foods are delightfully delicious.

I regularly get requests to make nut free recipes, and I’ll admit- I don’t do it that often. These bars though, they have been a regular snack in our household and are easily adaptable depending on wheat you have in the pantry.

I used a range of seeds, and as always I activated them before making this superfood seed snack bars. This step is totally optional but if you want to read more about activating seeds, check out this post here.

Here is what you will need

Pure maple syrup– or any of your preferred liquid sweeteners like honey, rice malt syrup or agave. I prefer maple for both the taste and ease-of-use though.
Juicy dates– I like Medjool, but there are other fresh dates that you might prefer. You can theoretically sub in dried dates, but you will need to use more and also soak them in water prior to use.
Hulled tahini- made form sesame seeds, tahini is important to help the bars stick together. Go for a hulled variety (lighter in flavour) and try to find a runny one.
Buckwheat grouts. Buckwheat is actually a seed (and has no resemblance to wheat, it is more closely related rhubarb) and is an affordable, delicious and nutritious must-have in your pantry. In Australia it is found at all major supermarkets.
Shredded coconut– used to add a natural sweetness and interesting variety in texture.
Chia seeds– chia seeds are really important in this recipe as they help glue to the bars together. Don’t sub for anything else. They are also filled with plant based omega 3s, so add an important nutritional quality to the superfood seed snack bars. In you’re an Aussie, source locally grown chia seeds and help to keep South American grown chia in South America.
Sesame seeds– or you can sub pumpkin or sunflower seeds.
Hemp hearts– Hemp is quickly growing is attention in the health food world, and for good reason. Besides containing myriad minerals, they have a perfectly balanced fat ratio, proving omegas 3, 6 and 9. I love to source Australian grown hemp.
Cacao powder and vanilla– the usuals of a unbaked snack bar.
Coconut flour– this is an important ingredient to help bind. Coconut flour absorbs a huge amount of liquid compared to other flours, and so it should not be subbed. You can easily make your own by following these steps.
Dark chocolate. Optional, but always recommended. I used the Whittakers 76% to make these, but you can use any vegan chocolate you like.

Storing your nut free energy bars

These bars set with a soft and chewy texture, and preferably need to be stored in the fridge. As they contain both coconut oil and dark chocolate they are not appropriate to be transported to school/work in hotter climates (over 32 degrees C), but are perfect for cooler climates or the cooler months .

Store your vegan energy bars in an airtight container in the pantry (up to 4 days), in the fridge (for up to 1 week) or in the freezer (for 1 month). To defrost, make sure you place the bars in the fridge to defrost slowly.

This recipes makes a huge slab that lasts our family for weeks, but you can easily half it if you want a smaller batch.

Have you tried this recipe? I would love to hear from you below. Your thoughtful reviews and comments help others find this recipe too, and I always love to hear your feedback.

Looking for more healthy snack recipes? Try out my;