Superfood Seed Snack Bars

Superfood Seed Snack Bars

These superfood seed snack bars are the perfect school snack as they are nut free, packed with whole foods are delightfully delicious. Store the superfood seed snack bars in an airtight container in the pantry (up to 4 days), in the fridge (for up to 1 week) or in the freezer (for 1 month). To defrost, make sure you place the bars in the fridge to defrost slowly. A nut-free healthy bar packed with nutritious seeds, dates, buckwheat, maple syrup and cacao. A wonderful school friendly bar with an optional dark chocolate topping.
Print Recipe
Keywordshelled hemp seeds, snack bar
Servings12 Bars


  • Bars
  • 1 Cup 250ml Pure Maple Syrup
  • 1 Cup Approximately 12, Or 180g Pitted Medjool Dates *(See Note)
  • 3/4 Cup 125ml Hulled Tahini
  • 2 Teaspoons Pure Madagascan Vanilla Extract
  • 1/3 Cup 85ml Coconut Oil, Melted
  • 1 Cup 165g Buckwheat Grouts
  • 2 Cups 160g Shredded Coconut
  • 1 Cup 200g Chia Seeds
  • 1/2 Cup 70g Sesame Seeds
  • 1/2 Cup 60g Shelled Hemp Seeds
  • 1/2 Cup 50g Cacao Powder
  • Chocolate Topping
  • 1/2 cup 60g coconut flour
  • 300 g Dark chocolate
  • 1 Tablespoon Coconut Oil


  • Grease and line a 23 x 33 cm deep tin. Set aside. Add the dry ingredients (buckwheat, shredded coconut, chia seeds, sesame seeds, hemp hearts, cacao/cocoa and coconut flour) into a large mixing bowl and mix well. Set aside.
  • Add maple syrup, pitted dates, tahini, vanilla and melted coconut oil into a blender, and blend until an even paste forms. Pour this mixture into the dry mix bowl and mix very well. Once everything looks uniform, transfer to the lined tray. Spread evenly then press down firmly to create the bars (you can use the back of a spoon or a flat glass as a mini rolling pin if you wish).
  • Chocolate Topping
  • Finally, create the chocolate topping. Use between 200-300g chocolate (more if you want a thicker topping). Bang each bar of chocolate on the bench before opening to break it into small pieces then add to a heatproof bowl with the 1 tsp coconut oil,and set over a baine marie with simmering water (ensure the bowl doesn’t touch the water).
  • Melt slowly, then once liquid pour over the base, smooth out with a dry spoon and set in the fridge for 4+ hours.
  • To cut the bars, it is recommended to use a hot, very sharp knife.
  • Store in an air-tight container in the fridge (up to 2 weeks) or freezer (up to 4 weeks).


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.