Killarney Bars
Prep time
Cook time
Total time
I called them Killarney Bars because Nature Valley was already taken.
Recipe type: Snack
Kitchen Type: Back Country
Serves: 14
  • ¼ cup dates, pitted
  • ½ cup raisins
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup unsweetened coconut
  • ½ cup almonds, slivered
  • 1 Tbsp. flax seeds
  • 2 Tbsp. sesame seeds
  • ½ tsp sea salt
  • ¼ cup coconut oil
  • 2 tbsp. maple syrup
  • 1 cup puffed quinoa seeds
  • 2 tsp Breakfast Blend Spice Mix
  • 1 egg
  1. Preheat oven to 350 degrees.
  2. In a food processor, or kick-ass 1960’s blender combine all ingredients with the exception of the sesame seeds and puffed quinoa. Blend until it starts to form a thick paste. Add egg, coconut oil and maple syrup and blend together..
  3. Pour mixture into a large mixing bowl and add puffed quinoa seeds and sesame seeds. Stir the mixture until seeds are evenly distributed though the paste. Scrape the mixture into a 16x8 parchment lined glass dish. Cook for 10-15 minutes or until top becomes golden brown. Remove from heat and allow to cool for 15 minutes.
  4. Transfer to a cutting board and cut into 12-16 equal pieces.
  5. NOTE: I like my bars extra crunchy so I place them in my dehydrator at the fruit leather setting for 2 hours.
  6. Cut into 16 even bars.
The Goods
Calories: 143.5 Fat: 9.4 Carbohydrates: 14.2 Sugar: 7.9 Fiber: 2.5 Protein: 2.9
Recipe by Back Country Culinary at