Nut-Free Chocolate Nut Bars
Indulge in the irresistible goodness of these Nut-Free Chocolate "Nut" Bars—a perfect treat for anyone with nut allergies or just looking to enjoy a wholesome snack! Packed with nutrient-dense sunflower seeds, pumpkin seeds, chia seeds, and rolled oats, these bars are naturally sweetened with honey and complemented by bursts of dried cranberries and melted dark chocolate chips. The secret combination of coconut oil and vanilla extract creates a luscious base that binds the ingredients beautifully, while baking brings out a lightly golden, chewy texture. Ideal for lunchboxes, mid-afternoon cravings, or even a quick breakfast on the go, these nut-free bars are made with simple pantry staples and come together in just 25 minutes. Dairy-free, kid-friendly, and utterly delicious, they’re the ultimate homemade snack!
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Recipe Information
Ingredients
- 1 cup Sunflower seeds
- 1 cup Pumpkin seeds
- 0.25 cup Chia seeds
- 2 cups Rolled oats
- 0.5 cup Dried cranberries
- 1 cup Dark chocolate chips
- 0.25 cup Coconut oil
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (180°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang to easily lift the bars out of the pan later.
In a large bowl, combine the sunflower seeds, pumpkin seeds, chia seeds, rolled oats, and dried cranberries. Mix gently to ensure uniform distribution of ingredients.
In a small saucepan over low heat, melt the coconut oil, stirring occasionally. Add the honey, vanilla extract, and salt, stirring until combined and smooth.
Remove the saucepan from the heat and pour the mixture over the dry ingredients in the bowl. Use a spatula to mix well until all dry ingredients are evenly coated.
Add the dark chocolate chips to the mixture and stir until evenly distributed. The residual heat will partially melt the chocolate, helping to bind the mixture.
Transfer the mixture into the prepared baking pan. Use the back of a spoon or spatula to firmly press and compact the mixture evenly into the pan.
Bake in the preheated oven for about 10 minutes, or until the edges are lightly golden. Be careful not to overbake as the bars will harden as they cool.
Remove the pan from the oven and let it cool completely in the pan on a wire rack. Once cooled, lift the bars out using the parchment paper overhang and transfer to a cutting board.
Cut into 12 equal-sized bars. Store in an airtight container at room temperature for up to one week, or refrigerate for longer freshness.
Nutrition Facts
Calories |
4723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.8 g | 377% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 86.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 461.9 g | 168% | |
| Dietary Fiber | 77.8 g | 278% | |
| Total Sugars | 247.8 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 700 mg | 54% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 4612 mg | 98% | |
*The % Daily Value 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.
