These No-Bake Chocolate Energy Bars are filled with healthy, nutrient dense ingredients like pumpkin seeds, cacao powder, almonds, and shredded coconut! They're a great homemade snack that only take a few minutes to make, and don't require any baking! (The best part!)
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Why I love this recipe
I couldn't tell you the last time I bought protein or snack bars. A lot of the packaged bars on the market have emulsifiers, inflammatory oils, added sugar, and not so desirable ingredients. This recipe is simple, easy, and has wholesome ingredients! They're the perfect homemade snack that your whole family will love!
🍴 Ingredients & Notes
- Raw Almonds - Raw works best for this recipe. I usually buy the Wild Soil Organic almonds in bulk from Amazon.
- Medjool Dates - Make sure to remove the pit.
- Salt - Salt helps to bring out all the flavors!
- Unsweetened Shredded Coconut - You could use sweetened, but I don't usually purchase that for baking.
- Coconut Oil - The oil can be at room temperature!
- Cacao Powder - You can use cocoa powder, but I prefer raw cacao powder because it's more nutrient dense.
- Pumpkin Seeds - Also known as pepitas! Raw seeds work best for this recipe, but you could try making them with salted.
- Rice Cakes - I like using the Lundberg whole grain rice cakes because they're denser, heartier, and crispier! You can use any rice cake that you have on hand.
🍴 Step by Step Instructions
- Start by adding almonds, dates, and salt into your food processor. Blend for a couple minutes until it becomes a sticky consistency. You might need to scrape down the edges with a spatula or knife. Once it's done, pinch the mixture between your fingers to make sure the mixture sticks together.
- Next add your shredded coconut, cacao powder, coconut oil, and pumpkin seeds into the food processor. Blend until chunky. (About 30-60 seconds.)
- Break apart your rice cakes into larger chunks, and then add them to the mixture. Pulse a couple times until they're broken up, and mixed in thoroughly.
- Pour the mixture into a 8x8 square baking dish. Press the mixture in until it's packed and even on the top. Place in the freezer for one hour.
- Once they're set, use a sharp knife to cut into bars or squares. OPTIONAL: Drizzle melted chocolate on top!
Helpful Tips
- Use the rice cakes I reccomend. They are very dense and they hold up well in the bars.
- The chocolate drizzle is optional, but highly recommended. I just melted dark chocolate with a dash of coconut milk.
- Sprinkle extra shredded coconut and flaky sea salt on top.
- Do not leave the bars out at room temperature. (Refrigerate or freeze.)
- Let the bars set for about 30 minutes in the freezer before cutting.
- You could use silicone bar molds if you have them!
- When cutting the bars, don't try to remove the entire square from the dish. Cut the bars in the dish and carefully remove them one at a time.
- Cut the bars into rectangles or squares! I usually cut mine into squares because they're very filling.
How to store leftovers
After I cut them into squares or bars, I place them into an air tight glass storage container. If your baking dish comes with a lid - even better! You could also store them in the refrigerator, but I prefer them frozen!
More healthy snack recipes!
- Healthy Sweet Potato Muffins
- Easy Instant Pot Applesauce
- Caramel Coconut Candy Bars
- Nut Free Chocolate Spread Recipe (Vegan)
- Healthy Caramel Apple Dip
Recipe
No-Bake Chocolate Energy Bars
These No-Bake Chocolate Energy Bars are filled with healthy, nutrient dense ingredients like pumpkin seeds, cacao powder, almonds, and shredded coconut! They're a great homemade snack that only take a few minutes to make, and don't require any baking! (The best part!)
Equipment
- Food Processor
- 8x8 Square Baking Dish
Ingredients
- 1 Cup Raw Almonds
- 6 Medjool Dates Make sure to remove the pit.
- ¼ Teaspoon Salt
- ½ Cup Unsweetened Shredded Coconut
- ¼ Cup Coconut Oil
- ¼ Cup Cacao Powder
- ¼ Cup Pumpkin Seeds
- 2 Rice Cakes
Instructions
- Start by adding almonds, dates, and salt into your food processor. Blend for a couple minutes until it becomes a sticky consistency. You might need to scrape down the edges with a spatula or knife. Once it's done, pinch the mixture between your fingers to make sure the mixture sticks together.
- Next add your shredded coconut, cacao powder, coconut oil, and pumpkin seeds into the food processor. Blend until chunky. (About 30-60 seconds.)
- Break apart your rice cakes into larger chunks, and then add them to the mixture. Pulse a couple times until they're broken up, and mixed in thoroughly.
- Pour the mixture into a 8x8 square baking dish. Press the mixture in until it's packed and even on the top. Place in the freezer for one hour.
- Once they're set, use a sharp knife to cut into bars or squares. OPTIONAL: Drizzle melted chocolate on top!
Notes
Helpful Tips
- Use the rice cakes I reccomend. They are very dense and they hold up well in the bars.
- The chocolate drizzle is optional, but highly recommended. I just melted dark chocolate with a dash of coconut milk.
- Sprinkle extra shredded coconut and flaky sea salt on top.
- Do not leave the bars out at room temperature. (Refrigerate or freeze.)
- Let the bars set for about 30 minutes in the freezer before cutting.
- You could use silicone bar molds if you have them!
- When cutting the bars, don't try to remove the entire square from the dish. Cut the bars in the dish and carefully remove them one at a time.
- Cut the bars into rectangles or squares! I usually cut mine into squares because they're very filling.
How to store leftovers
After I cut them into squares or bars, I place them into an air tight glass storage container. If your baking dish comes with a lid - even better! You could also store them in the refrigerator, but I prefer them frozen!Nutrition
Serving: 1gCalories: 221kcalCarbohydrates: 18gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 61mgPotassium: 277mgFiber: 4gSugar: 11gVitamin A: 22IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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These are incredibly delicious. My new go to snack!
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