Paleo ChocoNutty Snack Bars [Gluten free, Grain free]

Having these handy snack bars ready to grab and go on all the holiday outings means you don’t land up buying junk whilst out and about. They’re great for kids and grown ups alike!

It’s always tricky trying to get the snacks right, whether for me or for the kids. Luncboxes, outings, or just plain snacking at home leads to junk, junk and more junk if I’m not prepped with an alternative. After buying countless granola bars (and then looking at the sugar and stuff added!), I decided to combine 2 of my recipes and give them a bit of a face lift 😉 

So granola clusters plus seed crackers and a bit extra means snack bars are born! Although it’s a long list of ingredients, there really isn’t much to this at all. You can swap and change the dry ingredients to whatever combination you like or have available, so it can be very flexible. You could also leave out the wet ingredients, add more dried fruit and whole nuts, some chocolate chips if you wanted, and you’ve got yourself some trail mix. I’ve used whatever I had to make it as moreish and packed full of goodness as I could! Adding the chocolate just gives it that extra bit of nom nom nom…!

Recipe for Paleo ChocoNutty Snack Bars

Yield: 8-10 (depends on how you cut them)

Prep time: 10 minutes

Cooking time: 20 minutes

What you need

1 cup seed mix

1/2 cup sunflower seeds

1/4 cup goji berries

1/4 cup dried blueberries

1/4 cup desiccated coconut

1/4 cup chopped cashews

1/4 cup flaked/chopped almonds

2 level tblspns psyllium husks

1/2 tspn vanilla powder/extract 

2 tblspns honey 

1 egg white, whisked

Pinch of salt 

2 tblspns water


This is optional but makes it all the better! 

100g Lindt dark chocolate 

What you need to do

1. Preheat oven to 130°C. 

2. Mix all dry ingredients together in a bowl. 

3. Whisk egg white and honey in a separate bowl. Add to dry ingredients, and combine well. Add the water and mix. 

4. Line a 20x20cm square tray with baking paper (let it hang over the edges so it’s easy to lift the bars out after baking). 

5. Bake! Keep an eye on it though as it can burn easily. After 10 minutes, remove and cut through to form bars whilst the mix is still pliable. 

6. Return to oven for the remainder of the baking time. Remove from oven once done, separate into bars, and allow to cool completely.  

7. Drizzle (or smother!) melted dark chocolate on top of each bar.


8. Allow to set (I stuck it in the fridge for about 20 minutes). Done!

Wrap in wax wrap and keep in an air tight container for up to one week, but in this heat it might best to store in the fridge for up to 2 weeks.

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Please note: if you’d like to use and share my recipes, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 


2 thoughts on “Paleo ChocoNutty Snack Bars [Gluten free, Grain free]

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