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
- 300 g (2 cups) seeds of choice
- 50 g (⅓ cups) ground flaxseed/linseed
- 3 eggs - medium
- 50 g (¼ cups) coconut oil
- 2 tsp vanilla
- 2 tsp (2 tsp) ground cinnamon
- 4 tbsp granulated sweetener of choice or more, to your taste
- 40 g (¼ cups) cacao nibs
- 100 g (1 cups) desiccated/shredded coconut
- 30 g (⅓ cups) cocoa powder unsweetened
- 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.