For a different spin on this recipe, look at the No-Bake Super Energy Bars recipe.
Makes 15- 2″x1″ bars, or 24 mini bites (if using a mini muffin tin)


  • 1 cup walnuts
  • 1/3 cup chia seeds
  • 1/3 cup ground flax seeds
  • 1/3 cup hemp seeds (these have a subtle nutty flavor, similar to sunflower seeds)
  • 1/4 cup mini non-dairy chocolate chips
  • 1/4 cup coconut flakes
  • 3/4 cup pumpkin seeds
  • 1/2 cup raisins
  • 1 cup dates
  • 1-2 tablespoons unsweetened coconut flakes
  • Coconut water or almond milk, if necessary for binding


  1. Combine all dry ingredients in your food processor, pulse a couple of times, then add the dates and raisins and process until everything it starts to stick together. If too dry, add more dates or 1-2 tablespoons of the recommended liquid.
  2. When mixture is sticky enough, press into a lined pan and set in the fridge for an hour or more.
  3. Cut into bars that can be stored for up to one week. Option: press the mix into mini muffin tins (with or without paper fillers) and fill almost to top.
  4. Refrigerate for at least one hour before carefully removing from muffin tin.

To make these bites just a bit more decadent, I melted 1 cup of non-dairy chocolate chips and drizzled on top of each in muffin tin.

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