Healthy Snack Bars (Paleo, Vegan) || Chocolate Nut Bars

I honestly don’t know why it took me so long to try making a Paleo snack bar!  In my pre-paleo days, I used to make these ‘no bake’ breakfast bars and also a baked version of breakfast bars which I still make for my children.  I have been meaning to try making a Paleo version for the longest of times! Finally, this week I fixed that!  My husband has also been following an almost Paleo diet now and so snacking for him has been challenging since he has a long commute to work. I have been making chia seed pudding as well as omelette muffins for him to bring for breakfast or as a snack.  And so making a bar for him has been on my list of things to do! I looked at paleo bars available online and they just seemed too pricey! So this wifey was determined to make one of her own and cut costs!

It did not take a lot of tries since you cannot go wrong trying to mix nuts and dates together right? Plus I had my past experience of making other bars. As for the nuts, I chose the two nuts that I have been able to successfully re-introduce (that doesn’t surprise you right? 🙂 ) And those two nuts are cashew nuts and walnuts!  I also decided to add some shredded coconut and chia seeds into the mix! Add in some dates and coconut oil and voila!  You have a freaking delicious bar ! That tastes like a treat! And then that chocolate coating on top! Heck, it tastes like dessert! Being calorie high and so nutritious, these bars are great post-work out. And the verdict from the family? 2 Thumbs up and so this is going to be one of the snacks for both dad and daughter next week!  And if they get bored, I will try changing the nuts up! Easy right?  Well, do try this guys and lemme know how you like it!

I made a video too so you can get step wise directions!


Healthy Snack Bars (Paleo, Vegan, Raw)
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 16
 
Healthy and delicious bars that are perfect for a snack especially after a work-out!
RecipeIngredients
  • 1 cup pitted dates (about 20 pieces), soaked in hot water
  • 1 cup raw walnuts
  • ½ cup raw cashew nuts
  • 1 cup shredded coconut
  • 2 tbsp chia seeds
  • ¼ tsp sea salt
  • ½ tsp vanilla extract
  • 2 tbsp coconut oil, melted
For the chocolate coating:
  • 3 tbsp palm shortening (melted) or coconut oil (melted)
  • ¼ cup cocoa powder (or carob)
  • pinch sea salt
  • 1 tsp raw honey or maple syrup (use maple syrup for vegan)
  • extra nuts, raisins and coarse sea salt for topping
RecipeInstructions
  1. Add the dates in a bowl and add hot water to soak them. Keep aside for 10-15 mins.
  2. Meanwhile in a food processor, pulse the walnuts and cashew nuts together for 10-15 secs until you get a coarse powder. (Do not over process as you will get nut butter. If there is any confusion, watch the video above)
  3. Transfer the powdered nuts into a large mixing bowl.
  4. Next add the shredded coconut and the chia seeds to the food processor and again pulse for about 15-20 secs until you get a coarse mixture. Transfer this to the same mixing bowl as the nut mixture.
  5. Next take only the dates out (without the soaked water) and add to the food processor. Add 2 tbsp of the soaked water and pulse/grind for 10-20 secs until the dates are completely blended(watch video). You can add 1-2 additional tbsp of water if needed. Transfer the blended date mixture also to the mixing bowl. Add the sea salt, the vanilla and the coconut oil and mix using a large wooden spoon or your hands to form a smooth doughy mixture.
  6. Line a square baking pan with parchment paper and dump the mixture onto it. Grease the back of a spoon with coconut oil and pat slowly on the mixture to spread it evenly on the pan. Keep aside.
To make chocolate topping:
  1. In a small mixing bowl add all the topping ingredients and mix using a spoon (make sure the palm shortening or coconut oil is melted and hot).
  2. Pour this blended chocolate mixture on top of the nut mixture. Quickly using a butter knife or a spoon spread the mixture evenly and cover the whole pan.
  3. Place the nuts, raisins and sea salt on top by pressing gently onto the chocolate mixture.
  4. Place the pan in the refrigerator for at least an hour before cutting into pieces.
  5. Keep bars in refrigerator or freezer until serving!

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