These no bake energy bars are the perfect midday pick-me-up! They are gluten-free, sweetened with dates, and made in a sheet pan for plenty of servings to last all week long!
Are you in search of that under-500-calorie, quick pick-me-up snack? Well, our no bake energy bars may just be the snack you seek. Plus they're gluten and sugar-free, so you can snack away guilt-free! With this meal prep ideas recipe, you can enjoy our no bake energy bars all week long! Let's have a look at what this treat has to offer.
Sheet Pan No Bake Paleo Energy Bars Ingredients
- 2 cups of raw almonds
- 2 cups raw pecan halves
- 1 cup shredded unsweetened coconut
- 1 ½ cups dried pitted dates
- ½ cup sunflower seeds
- ¼ cup cacao nibs
- ⅓ cup melted coconut oil
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
How to Make No-Bake Energy Bars
Gather your ingredients and let's get started. Within the hour, you will have what you need, without any baking. First, line a baking sheet. Process together your nuts and dates in a food processor until finely chopped. Then add coconut oil and blend until sticky.
Pour (or scrape it out) the mixture into mixing bowl and add the remaining ingredients. Continue stirring and add coconut oil to maintain moisture. Once properly mixed, transfer onto the baking sheet and press firmly onto the baking pan using a fork. Freeze the bars for about 30 minutes; then remove and slice into bars. Another healthy snack to munch on.
How to Store and Serve No-Bake Energy Bars
Luckily, these no bake energy bars are still good for up to one month in the fridge. Providing, of course, that you store in an appropriate airtight container. That way your bars can fresh and delicious. But we don't think you'll have much of an issue with storing them; they're so good, you'll find reasons to eat them. And share them, too.
And if you guessed that these can be frozen, you're right. They'll keep for three months when properly packaged and stored. To do this, wrap each bar individually in wax paper or foil, then place in an airtight, resealable or freezer-safe container. You can defrost them right in the fridge overnight.
We love eating these alongside fresh berries for a nice contrast of texture and tastes; plus, berries are paleo friendly.
More Energy Bar and (Energy Ball!) Recipes
- Strawberry Chocolate Almond Granola Squares
- Nutty Peanut Butter Trail Mix Bars
- Protein Peanut Butter Energy Bites
- 15 Best Energy Ball Recipe Preps
How to Customize These Energy Bars
There are many other natural sweeteners that you can use, all of which have their own unique flavor. Consider agave sugar, honey or stevia.
If you wish to have chewy squares instead of bars to increase your yield, why not?
Substitute other dried fruits if desired (we like cranberries and apricots).
Any other nut would work too; try walnuts instead of pecans or cashews instead of almonds.
Feel free to add a couple of tablespoons of ingredients such as flax seeds, chia seeds, or hemp seeds, if desired. All of them will boost the nutritional profile of these no bake energy bars.
Equipment
- sheet pan
Ingredients
- 2 cups raw almonds
- 2 cups raw pecan halves
- 1 cup shredded unsweetened coconut
- 1 ½ cups dried pitted dates
- ½ cup sunflower seeds
- ¼ cup cacao nibs
- ⅓ cup melted coconut oil
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
Instructions
- Line a medium baking sheet with parchment paper. Combine almonds, pecans, and dates in a food processor and pulse until very finely crumbled. Add coconut and continue to blend until the mixture is sticky.
- Transfer almond mixture to a large mixing bowl and add sunflower seeds, cacao nibs, cinnamon, sea salt, and coconut oil. Stir well until the mixture is moist.
- Pour onto the baking sheet and press firmly to fork to the pan. Transfer to the freezer for 30 minutes. Slice into bars and store in the refrigerator.
Emily Moore says
Tastes great but turns out as granola, as there's no cohesion at all with just oil. How did you get them to look like bars in the photo? They disintegrated as soon as I took them out of the freezer.
Sarah Kesseli says
Hi Emily,
The dates are the key ingredient in this recipe for binding them. Did you use the correct amount of dates?