Power Seeded Bars

Granola bars are a nostalgic treat from childhood. I remember play dates with friends, where we’d find ourselves famished well before dinner, scavenging through the pantry for something sweet and hearty. Granola bars were a prized possession to discover…and devour.

Today, much wiser and health conscious, processed foods are rarely found in my pantry. However, the cravings still remain, and while there are healthier options these days than the high fructose corn syrup laden bars I ate as a kid, nothing beats a homemade and fresh baked treat out of the oven. I hope you’ll enjoy these super seeded protein bars for breakfast, as an afternoon snack, or perhaps on a play date with a friend, like I did in this video with Miriam Jacobson from Every Body Bliss. Shot and edited by Spiral Iris Productions.


Power Seeded Bars, makes 16


8 pitted dates

5 tablespoons coconut oil

2 heaping tablespoons cashew butter, or any nut butter

1 teaspoon vanilla extract

1 teaspoon baking soda

½ tablespoon lemon juice

½ cup coconut flour 

½ cup flax meal

¼ cup quinoa

1-2 tablespoons each: chia seeds, sunflower seeds, hemp seeds

2 tablespoons cacao nibs

1-3 tablespoons coconut flakes


1. Soak dates in boiling water for an hour.

2. Preheat oven to 340. Line a 12 x 9 cake pan with parchment paper and set aside.

3. Split open dates and remove pits.

4. In a food processor combine dates, melted coconut oil, nut butter, vanilla, and lemon juice. Blend until a smooth paste is formed.

5. In a bowl combine coconut flour, flax meal, quinoa, seeds, nibs, and flakes.

6. Mix the baking soda with 1 tablespoon of boiling water and add to date paste.

7. Combine wet ingredients with the dry ingredients and mix until well combined.

8. Scoop out mixture into parchment lined pan and smooth out evenly. A spatula may be handy for flattening the bars.

9. Bake 15 minutes. Cool, then cut and eat. For firmer bars cool for an hour, then place in fridge for 2 hours before cutting and serving. Keep in an airtight container in the fridge for up to two weeks.