Easy & Delicious Nut Bars | No Bake, No Added Refined Sugars or Oils

Make your life a little easier with this healthy and delicious no-bake nut bars recipe! These bars are gluten-free, refined sugar-free, and oil-free—the perfect on-the-go snack to fuel your hikes or just satisfy your sweet tooth.

Watch the video here on how to make it.

Get ready for some nutty awesomeness! This recipe for healthy and scrumptious nut bars will not only make your taste buds dance but also give you the energy to conquer your hiking adventures. They are chewy, crunchy, and delicious! Say goodbye to costly store-bought snacks and say hello to homemade goodness that will make your life a whole lot easier. So, what are you waiting for? Let the nutty deliciousness begin!

Easy & Delicious Healthy Nut Bars

Prep time: 5 min
Process time: 10 min
Freeze time: 2 hours
Totally time: 2 h 15 min
Yields: 10 to 12 bars

Ingredients:

• 1/2 cup walnuts
• 1/2 cup almonds
• 1/2 cup pumpkin seeds divided in half (one half for topping)
• 1 cup rolled oats
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tsp cinnamon
• 1/2 cup almond butter
• 1/2 cup coconut shreds unsweetened extra for topping (save some to sprinkle on top)
• 3 cups madjool dates pitted

Directions:

1. To a food processor add the first 7 ingredients, walnuts, almonds, and pumpkin seeds. Process - pulse 3 times in the food processor.
2. Add the rest of the 3 ingredients to the processor and process until the dough becomes sticky in your fingers about 1 to 2 min, keep checking after a minute.
3. Line the glass container with parchment paper so the dough doesn't stick to the glass. I used an 8x10 container but feel free to use an 8x8 or 9x9.
4. Add the sticky dough to the container and press down with your hands until is spread evenly and there is no air pockets. Once done sprinkle the pumpkin seeds and coconut shreds and lightly press down into the dough. Place it in the freezer for 2 hours until it sets. Cut it into any size you like. Enjoy!

Tip:

• You can store them in the fridge for a week or freezer for 2 months. I recommend layering each bar with parchment paper in between the bars as they will stick to each other otherwise. You can use any dates I just prefer madjool as they are more chewy than the Deglet Nour dates. Make sure to remove the seeds before processing them.