Flourless Coconut Seed Crack Bars
A sweet, crunchy snack that's simple to prepare, featuring toasted coconut and mixed seeds, held together by a sticky binder.
Servings: 16 bars
Calories: 150kcal
Ingredients
Main Ingredients
- 2 cups Unsweetened shredded coconut Toasted for best flavor and texture.
- 1 cup Mixed seeds (pumpkin, sunflower, sesame, chia) Use any preferred combination.
- 1/2 cup Honey or maple syrup This is the binder.
- 1/4 cup Nut or seed butter (peanut, almond, sunflower) Adds richness and helps bars slice without crumbling.
- 1 pinch Salt Enhances the coconut flavor.
- 1 teaspoon Vanilla extract Adds a dessert-like flavor.
Instructions
Preparation
- Line an 8x8 pan with parchment paper, allowing for overhang.
- Toast coconut and seeds on a sheet pan at 325°F for 8 to 12 minutes, stirring occasionally. Watch closely to avoid burning.
- In a small saucepan, warm honey or maple syrup with nut or seed butter and a pinch of salt until blended and smooth.
- Remove from heat and stir in vanilla.
- Pour the warm mixture over the toasted coconut and seeds and stir until everything is coated.
- Firmly press the mixture into the prepared pan using the bottom of a measuring cup.
- Chill for 1 to 2 hours, then lift out and slice into bars.
Optional Baking
- For extra crunch, bake the pressed slab at 325°F for 8 minutes, then cool completely and chill.
Notes
Taste the mixture before pressing; adjust sweetness if necessary. If bars do not hold together, ensure they are pressed firmly and chilled long enough. Possible add-ins include chocolate drizzle, dried fruit, nuts, or spices.