Coconut Almond Bars - No Bake
Prep time
Cook time
Total time
Recipe type: Snack
Kitchen Type: Back Country
Serves: 10
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 1 cup unsweetened coconut flakes
  • ½ cup whole almonds, roasted
  • ¼ cup dates, pitted
  • ½ cup cranberries
  • 1 cup puffed rice
  • ½ cup maple syrup
  • ⅓ cup brown rice syrup
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • ½ cup of high quality mini chocolate chips, or
  • ½ carob nibs. or
  • ½ cup yogurt chips, or
  • ½ cup nut butter
  1. In a food processor, or kick-ass 1960’s blender combine pumpkin and sunflower seeds, dates and cranberries. Grind until it pumpkin seeds and dates are completely broken up. Pour into large mixing bowl. Stir in whole roasted almonds, puffed rice and coconut flakes. Set aside.
  2. In medium saucepan over medium heat, combine maple syrup, rice syrup, salt, and vanilla. Bring to rolling boil, stirring frequently, until mixture reaches 200 - 210 on a candy thermometer. Immediately, pour mixture slowly over nut and fruit mixture, stir until evenly coated.
  3. Scrape the mixture into a 16x8 parchment lined glass dish. Allow to cool, about 30 minutes.
  4. Transfer to a cutting board and cut into 12-16 equal pieces.
  5. NOTE: TO ROAST THE NUTS AND SEEDS (OPTIONAL): Spread in single layer on baking sheet. Bake at 350 degrees for approximately 5-7 minutes, until lightly toasted. DO NOT ROAST COCONUT FLAKES WITH NUTS. COCONUT WILL BURN BEFORE NUTS HAVE ROASTED.
Recipe by Back Country Culinary at