Ingredients
Directions
Add all ingredients to a food processor and blend until a moist, thick dough forms.
Line a square baking dish with parchment paper. Firmly press the mixture into the dish, making sure it’s tight in all corners.
Place in the freezer for at least a few hours up to overnight.
Lift out of the dish and cut into 8 bars.
Store nut and seed bars in an air-tight container in the fridge (up to 7–10 days) or freezer (up to one month).
Chef’s Notes
Substitutions - Nut-free
Try sunflower seeds or sesame seeds in place of walnuts and pecans.
Flour-free
Omit the oats from the food processor and fold them into the dough before freezing.
Fun additions
Add vegan dark chocolate chips if you want to make them into a sweet treat.
Add dried fruit like cherries, whole dates, or mango for more nutrition and natural sweetness.
Add a teaspoon of your favorite adaptogen powder like reishi, chaga, or maca powder.
Storage
Store nut and seed bar leftovers in an airtight container in the refrigerator for up to one month or in the freezer for up to three months.
10 servings
50g
- Amount per serving
- Calories260
- % Daily Value *
- Total Fat 20g26%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 2mg1%
- Total Carbohydrate 19g7%
- Dietary Fiber 5g18%
- Total Sugars 10g
- Includes 0g Added Sugars0%
- Protein 5g
- Calcium 51mg4%
- Iron 1.6mg9%
- Potassium 239mg6%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Add all ingredients to a food processor and blend until a moist, thick dough forms.
Line a square baking dish with parchment paper. Firmly press the mixture into the dish, making sure it’s tight in all corners.
Place in the freezer for at least a few hours up to overnight.
Lift out of the dish and cut into 8 bars.
Store nut and seed bars in an air-tight container in the fridge (up to 7–10 days) or freezer (up to one month).
