These energy-packed No-Bake Coconut, Date, and Puffed Millet Bars are a delicious snack that will keep you satisfied when hunger hits! (gluten free, vegan, refined sugar free)
Looking for a midday pick-me-up?
These healthy Coconut, Puffed Millet, and Date Bars are the perfect energy filled snack to get you through the day!
Anyone who knows me, knows that I’m obsessed with snacking. I seriously could snack all day rather than eating complete meals.
Another thing I’m obsessed with is NuttZo Power Fuel Nut and Seed Butter. It’s SO good!! So good, that I can eat half of it with a spoon straight out of the jar! Plus, it’s organic, Paleo, and made with no added sugars or oils (that gets an A+ in my book!).
So, these bars are pretty much my favorite snack bars. They are great as a grab-and-go breakfast, as a pre or post-workout snack, or even as a guilt-free dessert.
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Coconut, Date, and Puffed Millet Bars (Gluten Free + Vegan)
Angelina
These energy-packed No-Bake Coconut, Date, and Puffed Millet Bars are a delicious snack that will keep you satisfied when hunger hits! (gluten free, vegan, refined sugar free)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine Gluten Free, Vegan
- 1 1/2 cups gluten free rolled oats
- 1 cup puffed millet
- 1/3 cup shredded unsweetened coconut
- 1/2 cup about 6 Medjool dates, pitted and diced
- 1 tbsp chia seeds
- 1 tbsp sesame seeds
- 1/2 tsp salt
- 3/4 cup nut butter I used NuttZo Power Fuel
- 1/2 cup honey or maple syrup if vegan
- 1/4 cup coconut oil
- 1 tsp vanilla
- 3 oz. dark chocolate melted for topping
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Line an 9×9” square pan with parchment paper. Set aside
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In a large mixing bowl, stir together the rolled oats, puffed millet, shredded coconut, dates, chia seeds, sesame seeds, and salt.
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To a small saucepan, add nut butter, honey (or maple syrup), and coconut oil. Heat over medium low heat until smooth. Stir in vanilla.
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Pour the nut butter mixture over the dry oat mixture and stir until all of the dry ingredients are coated.
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Pour the mixture into prepared pan and press into an even layer. Cover and refrigerate for 1 hour. Cut into 12 bars. Drizzle melted chocolate over bars.
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Store bars in an air tight bag or container in the refrigerator for up to 2 weeks.
Let us know how it was and tag @bakedambrosia on Instagram
Angelina Papanikolaou
Welcome to Baked Ambrosia! I’m a professionally trained pastry chef and nutritionist who loves to bake both indulgent and healthier desserts. This is a place where you will find delicious recipes, ideas, & more. Learn more about me!
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