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Superfood Snack Bars
2 or 2 Serving Dinner

Superfood Snack Bars

Tags: Gluten-Free, Soy-Free, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
20 min
CALORIES
190
FAT
13g
CARBOHYDRATES
19g
PROTEIN
3g


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INGREDIENTS

  1. 6 oz medjool dates, pitted
  2. 2 oz dried blueberries
  3. 4 tbsp creamy, unsalted almond butter
  4. 3 tbsp refined coconut oil
  5. ¾ cup raw unsalted sunflower seeds
  6. ¾ cup unsweetened shredded coconut
  7. 5 oz vegan dark chocolate
Allergens: coconut, tree nuts
Tools: 9” x 9” baking dish or silicone mold, Food processor
SERVINGS
2 2
PREP & COOK TIME
20 min
CALORIES
190
FAT
13g
CARBOHYDRATES
19g
PROTEIN
3g


Get Recipes Delivered

INSTRUCTIONS

1
Form the bars

Line a baking dish with parchment paper with at least 2 inches hanging over the edges. To the bowl of a food processor, add dates, blueberries, almond butter, and 2 tbsp coconut oil. Pulse until a rough paste forms. Add sunflower seeds and shredded coconut then pulse until thoroughly combined. Transfer superfood mixture into lined dish. Press down until compressed and about ½ inch thick. Set aside.

2
Smother in chocolate

In a small bowl, microwave chocolate and remaining coconut oil 30 seconds at a time until no solid pieces remain, about 2 minutes. Pour directly onto superfood mixture. Using a rubber spatula, spread chocolate to all edges. Chill in the fridge until set, at least 2 hours.

3
Divide and conquer

Remove superfood snackbars from the baking dish, lifting by the parchment paper and cut into squares. Chill in an airtight container for up to 2 weeks.

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