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Homemade 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.

  • Author: Vanessa Weisbrod
  • 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

  1. Line an 8-inch square pan with parchment. Pulse dates in a food processor until finely chopped and sticky.
  2. Blend in nut or seed butter, cinnamon, and salt. Stir in almonds and seeds.
  3. Press firmly into the pan using the back of a spoon. Refrigerate for 1 hour, then cut into 12 bars.
  4. 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.

Find it online: https://eat-gluten-free.celiac.org/homemade-seed-nut-bars/