These bars have such incredible flavor, you’d never guess they don’t have any sugar and only a smidge of natural sweeteners. Gluten free and with four Super Foods, they pack a nutritional punch, and really fill you up between meals. It’s hard to say whether they’re a dessert or a breakfast food! Great for the lunchbox, like my other healthy lunch packing ideas.
Your kids CAN make their own healthy breakfast!
Join the Kids Cook Real Food Weekend Challenge: Kids Master Breakfast and imagine your kids making breakfast independently! This challenge contains pro-filmed video lessons you can do at your own pace and finish in one weekend. Perfect for busy families!!
If taking real food on the go is a challenge for you, you’re not alone.
Join thousands of other happy owners of Healthy Snacks to Go, an eBook that is helping real foodies everywhere keep their families nourished (and kids happy) even when they need to pack a snack — without resorting to processed junk food or expensive health food store treats.
With over a dozen different “bar” recipes alone, including many that are grain-free and contain zero refined sugar, I guarantee you’ll find a new family favorite in Healthy Snacks to Go.
The pictorial recipe is below this print version.
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Almond Power Bars
Ingredients
- 2 cups almonds (raw or crispy nuts)
- 1/2 cup flax meal (flax seedsground in a blender)
- 1/2 cup shredded coconut (use the code STEWARDSHIP for 10% off at that site!)(unsweetened)
- 1/2 cup unsalted almond butter (like peanut butter, made from almonds instead)
- 1/2 teaspoon salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1/2 cup coconut oil (use the code STEWARDSHIP for 10% off at that site!)(unrefined is best; could probably sub butter here)
- 1–2 Tbs honey
- 1 Tbs maple syrup
- 2–3 teaspoons homemade vanilla extract (or at least real)
- a few squares dark chocolate, less than half a bar needed for thin layer (optional)
Instructions
- Place almonds, flax meal, shredded coconut (use the code STEWARDSHIP for 10% off at that site!), almond butter and salt in a food processor
- Pulse briefly, about 10 seconds
- In a small sauce pan, melt coconut oil over very low heat,
- Remove coconut oil from stove, stir sweeteners and vanilla into oil
- Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
- Press mixture into an 8 x 8 glass baking dish
- Chill in refrigerator for 1 hour, until mixture hardens
- In a small saucepan, melt chocolate over very low heat, stirring continuously
- Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens
- Remove from refrigerator, cut into bars and serve
- Makes 20 bars
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Almond Power Bars
Ingredients
½ cup flax meal (flax seeds ground in a blender)
½ cup shredded coconut (unsweetened)
½ cup unsalted almond butter (like peanut butter, made from almonds instead)
½ teaspoon salt
½ cup coconut oil (use the code STEWARDSHIP to get 10% off) (unrefined is best; could probably sub butter here)
1-2 Tbs honey
1 Tbs maple syrup
2-3 teaspoons homemade vanilla extract (or at least real)
a few squares dark chocolate, less than half a bar needed for thin layer (optional)
Method
- Place almonds, flax meal, shredded coconut , almond butter and salt in a food processor
- Pulse briefly, about 10 seconds
- In a small sauce pan, melt coconut oil over very low heat,
- Remove coconut oil from stove, stir sweeteners and vanilla into oil
- Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
- Press mixture into an 8 x 8 glass baking dish
- Chill in refrigerator for 1 hour, until mixture hardens
- In a small saucepan, melt chocolate over very low heat, stirring continuously
- Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens
- Remove from refrigerator, cut into bars and serve
Makes 20 bars
Adapted from Elana’s Pantry
UPDATE: I tried this recipe again, absolutely thinking I needed the dark chocolate to make it taste good, and I was pleasantly surprised to find out that they’re delicious without it!
Be sure to check out the Walnut-Oat Pie crust too, a healthy alternative to graham cracker crusts.
Check out the “Bean and Veggie Meal Plan Analysis“. I’ll help you find ways to include healthy beans and veggies in the foods you and your family already serve and enjoy!
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Other Healthy Recipes you may enjoy:
- Homemade Refried Beans
- Homemade dressings with Olive Oil
- Banana Flax Muffins
- Salmon Patties
- Homemade Granola and Granola bars
GLUTEN-FREE CAN BE CONFUSING BUT IT DOESN’T HAVE TO BE HARD!
These are awesome! My favourite bliss bar style recipe. So healthy and delicious! I use peanut butter instead of almond butter. I’m a busy mum with 3 little kids including a newborn- I found I’m needing higher calorie food due to being tired and breastfeeding…so now I keep a supply of these bars in the fridge and I’m not tempted to open the chocolate bikkies! Thank you so much for sharing 🙂 xx
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The recipe says 20 bars and in an 8×8 pan, that’s less than 1-inch square bars. Is this right?? I’m definitely trying this soon! It’s going to be one of my “clean cheats” 🙂
I guess that size would be if you don’t want to cheat too much! They can be very rich bars, but 16 2-inch bars would do well, too. 🙂 Katie
Oh get out!!! I have a chocolate bar on my desk that I’m trying to avoid and when I saw this recipe I had to try it. These sounded so good and they didn’t use oats which was a bonus for me. I used whatever I had in my pantry and the proportions are just perfection. I used crispy pecans instead of almonds because I already had them prepared, and coconut butter instead of almond butter. SO GOOD!!!
It’s a good recipe for substitutions, Lisa, that’s for sure! Yum! 🙂 Katie
Oh MY! This is my favorite snack now. I have made them 3 times in 2 weeks. They are SO GOOD!!
I followed your recipe and they came out perfectly. These are my new favorite snack. They are so delicious. Thank you for sharing this recipe. I didn’t ever put the chocolate on the top and I thought they were so good I just left them that way. Maybe I will try the chocolate version next time. They are super-fast to put together and I like the fact you don’t have to heat up the oven. Thank You!!!
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Just made these. We didn’t like them at all. Maybe it is because I only soaked the almonds and didn’t bake them? The texture was just gross. Only other things I changed was peanut butter instead of almond and butter instead of coconut oil. Any thoughts?
Jen,
Did you soak the almonds, then use them in this recipe w/o drying them first? That would change the texture a LOT. I used “crispy” almonds, which are soaked, then dehydrated until completely dry. I’m almost sure that was the problem! Better luck next time – Katie