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Protein Bars With Nuts & Seeds

A hearty snack bar – these nut and seed bars also make a great on-the-go breakfast on busy mornings. They are chewy, energizing and delicious. Packed full of crunch, they are super easy to make and perfect for a healthy snack. Packed with seeds,nuts and dried fruit all topped off with a chocolate drizzle!
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy protein bars no bake, homemade healthy protein bars, no bake healthy protein bars, nuts and seeds protein bars, protein bars with nuts and seeds
Servings 10

Ingredients

  • 1 cup mixed seed - pumpkin, sunflower, hemp, sesame, flax, chia
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup almonds or walnuts
  • 1/2 cup thick Greek-style yogurt
  • 1/4 cup protein or collagen peptides powder
  • 1/4 cup almond or cashew butter
  • 1 teaspoon vanilla extract

Chocolate Drizzle Topping

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Line an 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.
    Add all ingredients to a food processor and pulse until combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base layer.
    Scoop the mixture out into the lined pan and smooth it out with a spatula or  back of a spoon.
    Place in the freezer for 30 minutes to firm up and set.
    Remove the pan from the freezer and cut into 10 bars or more smaller squares.

Chocolate Drizzle Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted drizzle the melted chocolate over the bars.
    Store in the fridge for up to 1 week or freezer for up to 3 months.
     If fully frozen, thaw briefly at room temperature to serve for the best texture.
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