Coconut, Date, and Puffed Millet Bars
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)
Ingredients
- 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
Instructions
- Line an 9x9” square pan with parchment paper. Set aside
- In a large mixing bowl, stir together the rolled oats, puffed millet, shredded coconut, dates, chia seeds, sesame seeds, and salt.
- To a small saucepan, add nut butter, honey (or maple syrup), and coconut oil. Heat over medium low heat until smooth. Stir in vanilla.
- Pour the nut butter mixture over the dry oat mixture and stir until all of the dry ingredients are coated.
- 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.
- Store bars in an air tight bag or container in the refrigerator for up to 2 weeks.
These are amazing! I did it with maple syrup (a little less than what it called for) and it was delicious but a bit too sweet for me. If I’m trying to cut back on sugar, what alternative can I use as the wet ingredient?
I had a bag of puffed millet that needed to be used if we were not allowed out for a while. Goggled puffed millet and your recipe came up. This is such a yummy recipe.I do half honey, half maple syrup. a little sweeter. It has been my goto treat food during the COVID19 isolation. And now we are coming out of lockdown I’m able to share with others 🙂
I’m so happy you enjoy these bars, Louise!!
These are great! Made them for a friend with some allergies and they are good! I chopped the dates and put them in the pan with walnut oil (couldn’t use coconut) and the honey and let them reduce a bit before adding the peanut butter! Super delicious! Thank you so much!
Thank you Briana! I’m so happy that you enjoyed these bars! What a great idea for the dates, I will definitely have to try that next time!!