Sweet, crunchy, and everything you want in a bar—these are the perfect make-ahead snack to pack in lunch boxes or on the go.
PrintHomemade Seed & Nut Bars
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Sweet, crunchy, and everything you want in a bar—these are the perfect make-ahead snack to pack in lunch boxes or on the go.
- Total Time: 15 minutes + 1 hour for chilling
- Yield: 12 small bars
Ingredients
- 1 cup soft pitted dates, firmly packed
- 1/2 cup smooth peanut or sunflower-seed butter
- 1/2 cup chopped almonds
- 1/2 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/2 teaspoon cinnamon
- pinch of salt
Instructions
- Line an 8-inch square pan with parchment. Pulse dates in a food processor until finely chopped and sticky.
- Blend in nut or seed butter, cinnamon, and salt. Stir in almonds and seeds.
- Press firmly into the pan using the back of a spoon. Refrigerate for 1 hour, then cut into 12 bars.
- Wrap individually. Store refrigerated for up to 1 week or freeze for up to 2 months. Pack a bar for the day; keep away from heat.
Notes
Use soft dates for binding. If the mixture is crumbly, blend in another tablespoon of nut or seed butter. For a nut-free version, use seed butter and replace almonds with more seeds.
