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+ servings

Gluten-Free Chocolate Cereal Bars

These No Bake Gluten-Free Chocolate Cereal Bars are the perfect pick-me-up. Packed with protein these energy bars use only natural ingredients with no refined sugar in the chewy cereal filling, no gluten and no dairy for the ultimate salty-sweet treat
Prep Time20 mins
Chilling Time2 hrs
Total Time2 hrs 20 mins
Course: Snack
Cuisine: British
Servings: 12 bars
Calories: 282kcal

Ingredients

  • 10 medjool dates pitted and roughly chopped
  • 50 g cashews roughly chopped
  • 50 g pistachios roughly chopped
  • 50 g gluten-free crisped rice
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1 tablespoon flaxseeds
  • 2 tablespoons coconut oil melted
  • 50 g almond butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon sea salt

Chocolate topping

  • 175 g dark chocolate
  • 1 tablespoon coconut oil
  • teaspoon sea salt + extra for sprinkling

Instructions

  • Use two long strips of baking parchment to line a 20cm square tin. Cross them over in the middle and line them along the bottom and up the sides of the tin. Secure the overhang to the edges of the tin with foldback clips and grease the parchment.
  • Place the dates in a small bowl with 75ml boiling water, pushing them down to make sure they are evenly submerged. Leave for half an hour to soak.
  • Mix the crisped rice, cashews, pistachios, sesame seeds, chia seeds and ground flaxseed in a large bowl.
  • Pour the coconut oil, almond butter, vanilla extract and salt into the bowl with the soaked dates and blend using a handheld blender until smooth.
  • Pour the wet ingredients over the dry ingredients and stir well until everything is evenly combined.
  • Press the mixture into the lined tin and flatten the surface with a rubber spatula so that it is nice and even then place in the fridge for at least an hour to set.
  • Melt the chocolate, coconut oil and salt in a bain marie or bowl set over a saucepan of simmering water.
  • Pour the melted chocolate over the set cereal mixture and spread out evenly with a palette knife.
  • Place back in the fridge for at least an hour to set.
  • Remove from the fridge, sprinkle over extra sea salt and cut into bars.

Video

Notes

  • Switch out the nuts and seeds suggested in the recipe for your favourite nuts and seeds. See the post above for suggestions.
  • If you don’t have a handheld blender then you can pour the wet ingredients into a stand blender instead.

How to store

I recommend storing these bars in the freezer, stacked between baking parchment, in an airtight container. You can eat these bars directly from the freezer and they will keep well for up to 2 months. Or store in the fridge where they will keep for up to 5 days.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

  • Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
  • The nutrition serving is for 1 cereal bar, assuming you portion the recipe into 12.

Nutrition

Calories: 282kcal | Carbohydrates: 30g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 150mg | Potassium: 369mg | Fiber: 5g | Sugar: 18g | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 3mg