Made with wholesome ingredients, these delicious Coconut Seed Bars make a healthy snack or an easy breakfast for when on the go. These nut free, gluten free and dairy free bars are super satisfying and energising and full of protein and fibre.
Coconut Seed Bars
Loaded with nutrients, these chewy, filling bars are a great way to boost energy or for when you are looking for a sweet snack.
Highly adaptable to suit your tastes and dietary restrictions, these bars will keep you coming back for more.
Seed Bar Variations
Other ingredients that could be used:
- Popped quinoa
- Roughly chopped unsalted almonds
- Sesame Seeds
- Flax Seeds
- Cranberries
- Cacao Nibs
- Chopped cashew nuts
- Raisins
- Dates – pitted
- Sprinkle of cinnamon
- Dark or semi-sweet chocolate chips
- Nut butter instead of tahini
- Coconut flakes instead of shredded coconut
- Instead of honey, try maple syrup or brown rice syrup
- Almond extract instead of vanilla extract
- Try toasting the coconut, almonds and seeds
Ingredients for Making Coconut Seed Bars
To make 16 square bars, you will need:
- ⅓ Cup Tahini
- ⅓ Cup Honey
- 1 tsp Pure Vanilla Extract
- ¼ tsp Salt
- 1 Cup Shredded Unsweetened Coconut
- ½ Cup Raw Pumpkin Seeds
- ½ Cup Unsalted Sunflower Seeds
- ¼ Cup Chia Seeds
- ¼ Cup Hemp Seeds
Making Coconut Seed Bars
Preheat the oven to 162˚C / 325˚F.
Line a 8 x 8 square baking dish with baking paper, making sure to have the sides overhanging as this will help removing the bars from the dish easier after baking.
In a small saucepan add the tahini and honey.
Heat over low-medium heat until warm for 2 minutes while whisking together to fully combine.
Remove from heat stir through the vanilla and salt.
In a large bowl, add the shredded coconut, pumpkin seeds, sunflower seeds, chia seed and hemp seeds and mix until combined evenly.
Pour tahini and honey mixture over the seed and coconut mixture and mix well with a wooden spoon. You will need to work quickly as the tahini and honey mixture thicken as it cools.
Pour the mixture into the prepared dish and press down firmly using a spatula or the back of a wooden spoon. You are looking for a smooth, compacted surface. Using a wet spatula helps to smooth the top.
Bake in the preheated oven for 30 to 35 minutes until golden. For crispy, crunchy bars, cook a further 5 to 10 minutes, though keep an eye on it as all ovens are different.
Remove from the oven and cool in the pan for 15 minutes before removing.
Cut into 16 squares.
Enjoy!
Storing Coconut Seed Bars
To keep them crunchy you need to keep the moisture away from them. Individually wrap the loosely in baking paper and placing them in an airtight container on the bench. Wrapping them too tightly can cause them to sweat and soften. Also, storing them in the fridge can cause them to soften. They should last for up to 10 days.
For longer storage, try freezing. Place the individually wrapped bars into a freezer-safe container or an airtight container and place in the freezer. Thaw the bars by letting them come to room temperature before serving. Store in an airtight container for up to one week.
More Recipes
- Buddha Bowls with Peanut Sauce
- Green Juice
- Raspberry Smoothie
- DIY Smoothie Packs
- Cold Tea Bomb
- Pickled Beets
- Fermented Honey Garlic
- Fermented Beets
- Homemade Ginger Kombucha
- Fermented Carrots
- Quick and Healthy Sandwich Fillings
Coconut Seed Bars
Ingredients
- ⅓ Cup Tahini
- ⅓ Cup Honey
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 1 Cup Shredded Unsweetened Coconut
- ½ Cup Raw Pumpkin Seeds
- ½ Cup Unsalted Sunflower Seeds
- ¼ Cup Chia Seeds
- ¼ Cup Hemp Seeds
Instructions
Making Coconut Seed Bars
- Preheat the oven to 162˚C / 325˚F.
- Line a 8 x 8 square baking dish with baking paper, making sure to have the sides overhanging as this will help removing the bars from the dish easier after baking.
- In a small saucepan add the tahini and honey.
- Heat over low-medium heat until warm for 2 minutes while whisking together to fully combine.
- Remove from heat stir through the vanilla and salt.
- In a large bowl, add the shredded coconut, pumpkin seeds, sunflower seeds, chia seed and hemp seeds and mix until combined evenly.
- Pour tahini and honey mixture over the seed and coconut mixture and mix well with a wooden spoon. You will need to work quickly as the tahini and honey mixture thicken as it cools.
- Pour the mixture into the prepared dish and press down firmly using a spatula or the back of a wooden spoon. You are looking for a smooth, compacted surface. Using a wet spatula helps to smooth the top.
- Bake in the preheated oven for 30 to 35 minutes until golden. For crispy, crunchy bars, cook a further 5 to 10 minutes, though keep an eye on it as all ovens are different.
- Remove from the oven and cool in the pan for 15 minutes before removing.
- Cut into 16 squares.
Storing Coconut Seed Bars
- To keep them crunchy you need to keep the moisture away from them. Individually wrap the loosely in baking paper and placing them in an airtight container on the bench. Wrapping them too tightly can cause them to sweat and soften. Also, storing them in the fridge can cause them to soften. They should last for up to 10 days.
- For longer storage, try freezing. Place the individually wrapped bars into a freezer-safe container or an airtight container and place in the freezer. Thaw the bars by letting them come to room temperature before serving. Store in an airtight container for up to one week.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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