Paleo Chocolate Chip Nut & Seed Bars
These bars are the kind of snack that makes you wonder why you ever reached for a store-bought option in the first place. Toasted almonds, cashews, pumpkin seeds, and sunflower seeds get bound together with a warm honey-almond butter mixture, then studded with dairy-free chocolate chips for a result that's crunchy, chewy, and genuinely satisfying. The whole thing comes together in one bowl and a single pan, which means less cleanup and more time actually enjoying what you made. Coconut flour and shredded coconut add subtle texture and a hint of tropical sweetness without any grains or refined ingredients sneaking in. The binder is kept clean and simple — just honey, almond butter, coconut oil, and vanilla — so every bite is rich and wholesome rather than overly sweet. Pressing the mixture firmly before baking is the key step that keeps these bars sliceable and snack-ready rather than crumbly. With 12 bars per batch, they're perfect for meal prepping a week's worth of grab-and-go fuel.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the bars
- 1 cup raw almonds, roughly chopped
- ½ cup raw cashews, roughly chopped
- ½ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- ¼ cup unsweetened shredded coconut
- 2 tbsp coconut flour
- ¼ tsp fine sea salt
- ½ cup dairy free chocolate chips
For the binder
- ⅓ cup honey
- ¼ cup almond butter
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
Instructions
- 1
Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
- 2
Spread the chopped almonds, cashews, pumpkin seeds, and sunflower seeds on the parchment-lined pan in a single layer. Toast in the preheated oven for 8–10 minutes, stirring once halfway through, until lightly golden and fragrant — watch closely in the last 2 minutes, as nuts and seeds can brown quickly. Transfer to a large mixing bowl and let cool for 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!