These bars pack a serious crunch, loaded with toasted almonds, pecans, pumpkin seeds, and sunflower seeds, then bound together with a warm honey, almond butter, and coconut oil mixture that sets up firm and chewy once cooled. A touch of shredded coconut and dried cranberries adds natural sweetness and texture, while cinnamon and sea salt round out every bite. Pressing the mixture firmly into the pan is the trick that gives these bars their sturdy, sliceable structure, so they hold together perfectly from the first bite to the last crumb. They bake up golden at the edges with a dense, satisfying chew in the center — the kind of homemade snack bar you'll want to keep stocked for busy mornings or post-workout fuel. This recipe is a great fit for a dairy free lifestyle, letting you enjoy a wholesome, nutty snack without any concerns about hidden dairy in the ingredient list.
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Learn more →12 servings
Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
Spread the almonds, pecans, 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 the nuts are lightly golden and fragrant. Transfer to a large mixing bowl and let cool for 5 minutes.
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