These no-bake energy bars are the perfect mid-day 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!
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.
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Notes
This recipe makes 12-24 bars depending on how large you would like them. Nutrition facts are calculated based off of 12 large bars.