The weather is warming up here on the west coast, which means a great deal of hiking and camping is in my near future.
Last summer, on my grand Yukon road trip, snacks like these nut & seed bars came in handy while driving for 200km at a time without seeing civilization or when my legs began to wobble while descending down a mountain that almost killed me. Granola and granola bars are always a savior in those particular situations.
Brown rice syrup has been a preferred sweetener of mine for years. Not only is it a lower glycemic sweetener, meaning it doesn’t rapidly spike your blood sugar, but it also acts as a nice binder in the gf baking world. Its thick, sticky consistency helps hold these nut & seed bars together, and in combination with the coconut sugar, gives them a crisp exterior, yet chewy middle.
When creating this recipe, I had KIND bars in mind. The first time I ever tried one was last summer, while in desperate need of a snack. While I can’t say I was overly impressed with most of their too salty bars, except for one variety, I do like their style where they leave the whole nuts intact.
When making any granola bars in the past, I would always roughly chop the nuts prior to adding them to the mix. Keeping them whole cuts back on prep time and looks a little better, almost like you’re getting more.
While I did only do a light chocolate drizzle over top of these bars, you can double the amount of chocolate chips in the recipe and dip the whole top surface of the bar in chocolate. Or even add a handful of chocolate chips in the mix before baking.
- ⅔ cup Raw Almonds
- ½ cup Raw Cashews
- ⅔ cup Sunflower Seeds
- ¼ cup Unsweetened Coconut
- ¼ cup Rice Syrup
- ⅛ cup Coconut Sugar
- 1 Tbsp melted Coconut Oil
- 1 Tbsp Almond Butter
- 1 ½ tsp Vanilla Extract
- ¼ tsp Sea Salt
- ⅛ cup Dark Chocolate Chips + 1 tsp Coconut Oil for topping
Turn oven on to 350℉ and line a loaf pan with parchment.
Add the rice syrup, coconut sugar, coconut oil, almond butter, vanilla and salt in a bowl and whisk until incorporated. Add in the nuts, seeds and coconut in the same bowl and stir until well combined. Spread evenly into the lined pan and bake for 25 minutes.
Allow for the bars to cool completely, then cut. Melt your chocolate and drizzle over top of the bars.