Super Seedy Energy Bars

by Magdalena Zmudzinska on November 05, 2021

These are our favourite no-bake Energy Bars and they are super-easy to make. The bars are deliciously carob-y, not too sweet, gluten-free, and whole-plant-based!

Towards the end of the Summer, I have shown these homemade bars on Instagram, and many people have been asking me for the recipe. Because I usually improvise in the kitchen, I had to sit down and write out all the proportions for you. It took some time but finally, here I am with a new recipe.

My adventure with making energy bars began a few years ago when Marcin was preparing for running the ultra-marathon. He’d run in the mountains for a few hours a day and he needed something light snack on. I know there are plenty of ready-made products in the stores but, I am one of those people who like to prepare their own food.

I love experimenting in the kitchen, combining flavours and creating my own recipes. To me, every ingredient is important because behind every ingredient there is a force and energy.

These bars are perfect for every occasion. We often bring them on our hikes in the mountains, forest walks, and camping trips. They always disappear completely, not even a crumb gets left behind!


Super Seedy Energy Bars


Dry Ingredients:
110 g (1 1/4 cup) unsweetened shredded coconut
75 g (1/2 cup) unsalted sunflower seeds
85 g (1/2 cup) sesame seeds
3 Tbsp carob powder
3 Tbsp unsweetened cacao powder
1/4 tsp of pink Himalayan salt

Wet Ingredients:
300 g Medjool dates, pitted (300 g of dates is about 20 - 22 pieces of large Medjool dates) see note*


1. Soak Medjool dates in a bowl of hot water for 10-15 minutes, then drain them.
2. Line an 20cm x 15cm (8 x 6-inch) baking dish with parchment paper, set aside.
3. Add all dry ingredients to a food processor and mix until the seeds are shredded and blended with other ingredients.

4. Add the soaked dates and blend until the mixture turns dough-like.

5. Remove from the food processor and press the dough into the pan using your hands. You want to spread it nice and flat.

6. Place your pan in the fridge or freezer to firm up for 2 hours.
7. Remove from the fridge and cut into squares or bars.
8. Store in an air-tight container in the fridge.


• My 1 cup = 240 ml
• Medjool dates are best for this recipe. They are bigger and stickier than other types of dates.
• For this recipe, I like to soak dates in a bowl of hot water, even when they are fresh. It’s important that your dates are sticky, so they can “glue” all the ingredients together.
• When removing pits from dates, check for mold (black or yellow-green coating on the inside). It doesn’t happen very often but, I have encountered it a few times while eating dates and dried figs.
• I highly recommend using organic products for this recipe.

I want to encourage you to experiment in the kitchen. Remember: recipes are only guideposts and, the truly fascinating part about preparing your meals is the exploration and discovery of your own flavour combinations.

I am very curious how you will like these. If you tried this recipe, please, let me know your thoughts by leaving a comment below.


Warm hugs,



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