Nut + Seed Chocolate Snack Bars
Recipe type: Bars, No Bake, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 long bars
  • Top Layer
  • ¾ cup runny honey
  • 3 Tbsp crunchy peanut butter
  • 1 Tbsp coconut oil
  • ⅔ cup raw almonds
  • ⅔ cup sunflower seeds
  • 2 Tbsp raw cacao nibs
  • 2 Tbsp sesame seeds
  • 2 Tbsp flax seeds
  • Base Layer
  • 300g dark cooking chocolate, broken into squares
  1. Top Layer
  2. Line a loaf tin with with parchment paper, set aside.
  3. In a small pot over low-medium meat, melt together honey, peanut butter and coconut oil until smooth.
  4. Stir through remaining nuts and seeds to the honey mixture, mixing until well combined. Remove from heat and set aside.
  5. Base Layer
  6. Melt chocolate in a double boiler over medium heat, stirring occasionally until completely smooth.
  7. Pour melted chocolate into the base of prepared tin, spreading out evenly.
  8. Place in the freezer for 3-5 minutes or until chocolate just begins to set. You don’t want it completely hard as the top layer won’t adhere to the chocolate.
  9. Gently pour nut and seed mixture over the chocolate base. Spreading out evenly to cover chocolate.
  10. Place in the freezer for 30 minutes - 1 hour or until top layer has completely hardened.
  11. Remove from tin and slice into long bars or smaller squares with a sharp knife.
  12. Enjoy!
Store in an airtight container, refrigerated, for 1 week.
When serving these bars, you will want to serve them straight from your refrigerator, as they melt fast in a warm environment.
Recipe by Wholesome Patisserie at