Super Seedy Granola Bars – Vegan, Paleo, Optional Gluten Free, Raw

Back in my early high school days I decided to go on the Atkins Diet (bad idea). I was more afriad of carbs then I was of failing a class, being dumped by my boyfriend or missing an epsoide of TRL. I am not exactly sure how myself and the entire country became convinced that eating an unlimited amount of dead decaying animal flesh and processed pre-packaged low carb candy bars was the way to a healthy life. A diet that limits the amount of apples a person can eat and does all but discourage regular bacon consumption is, for a lack of a more sophisticated term, effed up. (End Rant)Becoming a plant based princess meant that I had to get over my fear of carbs, this book helped, and realize that there is a good carb vs bad carb, a good calorie vs bad calorie and a good guy vs bad guy. You get the point. Now that carbs are my friend I can joyfully eat a granola bar, or two, that is loaded with a wide array of nuts and seeds to insure I am getting a wide array of vital nutrients. Enter stage left: the Super Seedy Granola Bar. This bar has over 9 nuts and seeds (option to also add more) and contains omegas for shiny hair, skin, nails and cell regeneration, fiber for digestion, and protien which is the building block for healthy muscles, joints, blood, bones and skin. Recipe follows, nom nom.

Super Seedy Granola BarsVegan, Raw, Gluten Free

Benefits: High in protein for sustainable energy, fiber for healthy digestion and to help keep you full and loaded with omegas for cell regeneration and overall vitality.

What you need:

·        1 cup packed dates, pitted and soaked for 10 minutes if not sticky

·        1/4 cup maple syrup or honey or agave (your choice)

·        ¼ cup creamy salted peanut butter or almond butter

·        1 cup roasted or raw mixed nuts, loosely chopped (I chose a combo of walnuts, pecans, hazelnuts and almonds

·        1 cup gluten free rolled oats

·        ½ cup of mixed seeds (I chose hemp, chia, flax and pumpkin)


1.      Process dates in a food processor until they are in small pieces. It should be a sticky dough consistency and roll into a ball.

2.      Your choice: you can toast your oats for 15 minutes at 350 degrees or until slightly brown. Otherwise if it’s important to you, leave them raw.

3.      Put oats, mixed nuts, mixed seeds and dates in a bowl and set aside

4.      Over low heat in a small sauce pan warm your peanut butter and preferred liquid sweetener. Stir to combine and pour over oat mixture. Mix well to evenly distribute all ingredients.

5.      Transfer to a 8×8 baking dish, or in my case two glass tupperwear containers lined with parchment paper or plastic wrap and press down firmly. Let sit in the freezer for 20-25 minutes to harden.

6.      Remove bars and chop into approximately 10 bars. Store in an airtight container in the fridge or freezer.



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