Go Back

Nut-Free Chocolate Granola Bars


  • 2 cups rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 cup unsweetened coconut
  • 1 ½ cups unsweetened puffed quinoa rice, millet, quinoa etc.
  • ½ cup dried fruit raisins, dates, figs, prunes, cranberries, goji berries, roughly chopped
  • ¼ tsp. sea salt
  • 1 ½ Tbsp. cacao powder
  • 1/2 cup brown rice syrup or honey
  • 3 Tbsp. maple syrup
  • ½ cup tahini or nut butter
  • 2 Tbsp. coconut oil
  • 1 tsp. vanilla extract


  • Preheat oven to 325°F/160°C.
  • Combine oats, sunflower seeds and shredded coconut on a baking sheet and bake for 10-15 minutes, stirring once or twice, until the oats are golden and have a nutty aroma.
  • In a small saucepan combine the honey, maple syrup, tahini, coconut oil, vanilla. Whisk to combine. Do not overheat.
  • In a large bowl, combine the cooled oats, sunflower seeds and shredded coconut with the chopped dried fruit, puffed quinoa, salt, and cacao powder.
  • Pour the wet ingredients over the dry ingredients and stir quickly to mix.
  • Pour the mix into a brownie pan (9x12) lined with parchment baking paper. Press the mixture firmly, especially into the corners.
  • Place in the freezer for twenty minutes or the fridge for a couple hours to firm up, then remove from fridge and slice into bars. Keep leftovers in the fridge for up two weeks.