I have had many requests from my previous grain-free granola bars to make a nut-free version. I have managed to develop chocolate paleo seed bars. They are so incredibly filling, even half a paleo seed bar would probably be enough for a quick snack.
Chocolate Paleo Seed Bars
So many readers are asking for nut free recipes. Both for those who have nut allergies and for those (like me) whose children attend a nut-free school. So much low-carb baking uses a variety of nuts, so I am slowly trying to develop more nut free recipes.
Chocolate paleo seed bars is easily adapted to whatever seed that you like, or can tolerate. They can be dressed up with a drizzle of melted chocolate too, for those kids who need a little more encouragement to give up their favourite sugar laden muesli bar.
If you are new here and are wondering what all the fuss is about grains (and aren’t whole grains supposed to be healthy) then this page is a must read. I explain why modern grains are not what our ancestors ate, and were never found in almost every single product, meal and snack. By giving up grains, you immediately avoid the majority of processed junk food.
Grains are used to fatten animals before slaughter and produce fatty liver disease in duck and geese, to make foie gras. No wonder al those whole grains are making us fatter and sicker. And as for the added sugar and processed oils … You may also want to read my FAQ where all of these are discussed.
Sugar free chocolate paleo seed bars - 2g net carbs and perfect for school lunches.Anyway, back to the chocolate paleo seed bars. My top tips for successful chocolate paleo seed bars –
- Blitz them long enough in the blender until you can see it all clumping together.
- Press the seed bar mixture firmly into the lined baking dish. This helps them form sturdy seed bars, rather than crumbly bars that fall apart in the lunch box.
- As the seed bars cook, sometimes the oil appears to come out, but don’t worry, it soaks right back in as the seed bars cool.
Chocolate Paleo Seed Bars
Ingredients
- 300 g seeds of choice
- 50 g ground flaxseed/linseed
- 3 eggs - medium
- 50 g coconut oil
- 2 tsp vanilla
- 2 tsp ground cinnamon
- 4 tbsp granulated sweetener of choice or more, to your taste
- 40 g cacao nibs
- 100 g shredded/desiccated unsweetened coconut
- 30 g cocoa powder unsweetened
Instructions
- Place the seeds, linseed and eggs in the food processor with the blade attachment. Pulse until the seeds are roughly chopped and mixed with the eggs.
- Place all the other ingredients in the food processor bowl and pulse until thoroughly mixed and starting to clump together.
- Pour the seed bar mix into a baking dish lined with baking parchment (mine was 17cmx25cm, 7inchx10inch internal measurements). Press firmly into the baking dish to ensure the seed bars are solid and not crumbly when they are cooked.
- Bake at 180C/350F for 15-20 minutes until baked and slightly crisp.
- Allow to cool. I managed to cut 22 seed bars.
Notes
Suzy says
Excited to make these soon! Do I need to store them in the refrigerator? Will they get melty or soft if they are left out?
Libby www.ditchthecarbs.com says
I keep mine in an airtight container on the kitchen bench top. If it is especially hot or humid where you live, you may wish to keep them in the container in the fridge, or just somewhere cool.
Ruth Gallagher says
hi libby, would i be able to sub the caco nibs fir caco powder? and if so how much would you recommend please?❤️
Libby www.ditchthecarbs.com says
Yes, you could cocoa, simply add to your liking (some prefer it more chocolatey than others), I would estimate 4 tbsp would do the trick. You will need to add more sweetener as cocoa powder by itself is quite bitter, and add some more liquid to counterbalance the addition of more dry ingredients. Another egg perhaps? These are all educated guesses. Come back and let me know how it went.
Robin says
I can’t get either cacao nibs or sugar free chocolate chips where I live. Is there a way to sub cocoa powder and coconut oil/butter? I love the idea of these. Does the chocolate help with binding, or can I just make them not chocolate?
Libby www.ditchthecarbs.com says
I purely like to add cacao nibs or chopped chocolate (I love 90% Lindt) as a noce touch and to help replicate the granola/muesli bars my children were once used to. You can easily play around with this recipe to add things you can buy in your area, and love. Why not some orange zest? Pecans? Walnuts? All yummy varieties.
Kerri says
Sub for cacao nibs?
Libby www.ditchthecarbs.com says
Sugar-free chocolate chips.
Sharon says
Can you use something else instead of flaxseed, chia or linseed to bind these bars together?
Libby www.ditchthecarbs.com says
What were you thinking of using?
Sharon says
I’m not sure I just do not use flaxseed, linseed or chia seeds due to estrogen & also keto.I also need nut free & dairy free for school lunches
Kris says
Can I ask what flaxseed, linseed or chia seeds have to do with estrogen? I tried to look it up but like everything else it just confused me. I am also supposed to avoid estrogen foods due to having breast cancer last year…
Sherry Gay says
I’m interested in making these so I was clicking your links for a few of the ingredients. However these links are constructed they don’t take me to the product so I can see the product info, it’s just directly to a page to add it to my cart. I’ve never seen that kind of link/page before. And it doesn’t have any way to get to the product info. I wanted you to know it’s not exactly a “friendly” kind of link.
Libby www.ditchthecarbs.com says
Apologies, the information should show when you hover over my Amazon links.
NinaB26 says
Can you use sesame seeds? Or too high in carbs?
Hélène says
I like the idea of chia, no grinding n less estrogen. How much chia did u use?
Jenny Weyman says
Loved these Libby. Didn’t have flaxseed so added chia seeds, used the sunflower and pumpkin combo didn’t know if it would bind properly without ground flax so added a tablespoon of buckwheat flour. Would be more even more delish with a dob of melted dark chocolate or ganache on the top. Added macadamias to the mix(included in the seeds weigh in) for sweetness and delight. Used xylitol which leaves no taste I can tell, my go to sweetener now. Lovely!!
Randolph says
These taste great! What kind of a shelf life do they have?
Libby www.ditchthecarbs.com says
I keep mine in an airtight container for up to 4 days. Or they can be frozen too.
Nikol says
How do you think these would freeze?
Libby www.ditchthecarbs.com says
They are pretty sturdy so they would freeze well. Pop them in an airtight container with baking parchment in between each layer.
Chelsea says
Would this hold together with flax eggs or gelatin eggs?? We have multiple allergies including eggs here.
Libby www.ditchthecarbs.com says
I have never used flax eggs or gelatine eggs but would love to know. If you do try, please come back and let me know how they turned out. This would be a superb adaptation for those with egg allergies.
Paleo Huntress says
So there is no sweetener of ANY TYPE in these bars? Are they supposed to be snacks or dessert?
Libby www.ditchthecarbs.com says
The recipe includes “1/4 cup sweetener of choice, or more to your taste”. I always add that clarification as so many like more sweetener than I do, some like to use virtually zero. So it’s up to you and those pesky sweet taste buds 😉
Monica says
Do these have a lot of coconut taste? My daughter is not a fan of coconut unfortunately and so many low carb recipes seem to have it?
Libby www.ditchthecarbs.com says
They do, but it’s not overpowering due the the chocolate in there. You might want to add more vanilla or cinnamon to overpower the subtle coconut taste even further.
Sharon says
I am new to baking with seeds. What seeds would you suggest?
Libby www.ditchthecarbs.com says
I would choose sunflower seeds and pumpkin seeds. Then as you get used to new low-carb ingredients and low-carb baking, you can try with other seeds and nuts (walnuts would be nice if there are no allergies to them). Welcome and good luck. 🙂
Lucy says
Wow we all loved these! Thanks so much for this great alternative to conventional muesli bars! I’m wondering would it work as a cheesecake base for one of your cheesecake recipes?
Libby www.ditchthecarbs.com says
Yes, that would be superb!
Linda Ellery says
we also have coconut allergies in the family, as well as nut allergies, can something be substituted for coconut, or coconut flour in your recipies
carol says
can you use honey as sweetener?
Libby www.ditchthecarbs.com says
You could, but it won’t be sugar free. The choice of sweetener is always up to you 🙂