Chocolate Seed Bars (Gluten-Free, Nut-Free)
These Chocolate Seed Bars are chewy, chocolatey, nut-free and completely no-bake. Made with dates, seeds and gluten-free cereal, they’re naturally dairy-free (if using dairy-free chocolate) and freezer-friendly. A simple, wholesome snack that holds together beautifully.
Servings: 16 sqaures
Calories: 155kcal
Ingredients
Base:
- 1½ cups Medjool dates, pitted
- 2 tablespoons water (if needed, depending on dates)
- ⅓ cup sunflower seeds
- ⅓ cup pumpkin seeds
- 2 tablespoons chia seeds
- 2 tablespoons flaxseeds
- 2 cups gluten-free cornflake cereal
- ½ cup desiccated coconut
- 2 tablespoons cocoa powder
- pinch salt
- 1 teaspoon vanilla extract
Topping
- 90 grams (3.17 oz) dark chocolate, or chocolate of choice
- 1 tablespoon coconut oil
Instructions
- Line a 20cm x 20cm (8x8 inch) pan with baking paper.
- Add 1½ cups Medjool dates, to a food processor and blend until they form a sticky paste. If the dates are dry and not forming a paste, add 1 tablespoon of water at a time (up to 2–3 tablespoons total) and blend again until soft and sticky.
- Add ⅓ cup sunflower seeds and ⅓ cup pumpkin seeds Pulse until roughly chopped but still textured.
- Add 2 tablespoons chia seeds, 2 tablespoons flaxseeds, 2 cups gluten-free cornflake cereal, ½ cup desiccated coconut, 2 tablespoons cocoa powder, pinch salt and 1 teaspoon vanilla extract. Pulse until combined.
- Check the texture. The mixture should hold together when pressed between your fingers and feel slightly sticky but not wet. If it feels crumbly and doesn’t stick together, add 1 tablespoon of water and pulse again.
- Press the mixture firmly into the prepared pan. Use the back of a spoon or the base of a glass to compress it tightly.
- Melt the 90 grams dark chocolate, and 1 tablespoon coconut oil together in 20-second bursts in the microwave (or gently on the stovetop), stirring until smooth. Pour over the base and spread evenly.
- Refrigerate 1–2 hours until set. Slice and serve.
Notes
- Date texture: any dried dates work in this recipe, the only difference is that you may need to add extra water if not using Medjool dates. If your dates are firm or dry, add 1 tablespoon of water at a time while blending (up to 2 to 3 tablespoons) until a sticky paste forms. The mixture should hold together when pressed between your fingers.
- Gluten-Free Cereal: Regular cornflakes often contain barley malt and are not gluten-free. Always check the label carefully.
- Press Firmly: Really compress the mixture into the pan. Use the base of a glass or measuring cup and press firmly - this is what prevents crumbly bars.
- Slicing: Let the bars sit at room temperature for 5 to 10 minutes before slicing. Use a sharp knife and wipe between cuts for neat edges.
- Storage: we often keep a stash of these cut up in our freezer (last up to 3 months) as they are delicious cold or at room temperature.
Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 0.2mg | Sodium: 12mg | Potassium: 208mg | Fiber: 4g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg