Paleo Nut Bar

paleo-nut-bar

Paleo Nut Bar

Holiday days are perfect for getting into the kitchen with children. Has anyone else been making something yummy this week? Let us know in the comments. We’ve been busy making this paleo nut bar – super delicious and easy too.

We were invited to take part in the ‪#‎goodfoodchallenge‬ happening over at Alison’s Pantry. As part of that we received a mystery box of Alison’s Pantry ingredients to use as a base for our creation. Our box had almonds, mixed nuts, sunflower seeds, pumpkin seeds and currants so we decided to make up a new paleo treat. The great thing about this recipe is that it’s extremely versatile so you can swap things in and out no problem. Just ensure that the end mix is sticky (wet) enough to come together in the freezer.

Really once you get the hang of making your own snack bars you’ll never want to buy store bought muesli/granola bars again.

This paleo nut bar is:

  • so easy to make
  • the perfect combination of salty and sweet
  • portable
  • chewy
  • jam packed with nutrient dense ingredients
  • the perfect snack for kids (or big kids!)
Perfect Paleo Snack Bar
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Snack bar
Type of food: Paleo
Serves: 14-21

What you need:
  • Dry ingredients:
  • 1 cup almonds
  • 1 cup mixed nuts
  • 1 cup coconut flakes
  • ½ cup almond meal
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup dark chocolate (85% plus cocoa)(optional)
  • ¼ tsp of salt
  • Wet ingredients:
  • ¼ cup dates (4-5 large dates – soaked in hot water)
  • ¼ cup of currants (or other dried fruit of choice or leave out entirely to reduce sugar)
  • 1 tsp vanilla extract
  • Other:
  • ⅓ cup of coconut oil melted (you made need more or less depending on your exact dry mix /fruit used – so if you leave out ¼ dried fruit you’ll likely add another 1 Tbsp oil)

What to do…
  1. Line a 20cm x 10cm (or similar) baking tray with baking paper.
  2. Add all of the dry ingredients to your food processor and pulse until chopped and well mixed but still recognisable as individual nuts/seeds.
  3. Remove from processor and place in large mixing bowl.
  4. Add all the wet ingredients (except the oil) to processor and pulse until almost paste.
  5. Remove and add to the dry ingredients and mix. Add in the coconut oil and and mix further. (We add the coconut oil last so you can ensure the mixture is the right consistency (i.e. a sticky blend) and add more or less depending on what you may have added or substituted for other ingredients.
  6. Transfer mixture to the lined tray. Press the mixture down and smooth out evenly.
  7. Place in the freezer to set for at least an hour, preferably 2. (Do not skip this step!)
  8. Remove the mixture from the freezer and lift out from tray (on baking paper) and carefully slice into squares.
  9. Place the squares into an airtight container to store in the freezer (keeping strips of baking paper in between to stop the bars sticking together).
  10. Remove and enjoy a delicious treat when you feel like it.
  11. The bars will keep fine in the freezer and also work well in lunch boxes if your school is OK with nuts.

Chef Dom’s Tips:
Makes 14 bars (or 21 smaller squares or snack balls which is the size I would give a child).