Nut-Free Energy Bars (Gluten-Free, Paleo, Raw Vegan)
Recipe type: Snack
Serves: 16-32
For the bars:
  • 100g dried pineapple
  • 100g dried mango
  • 200g desiccated coconut
  • ¼ cup mixed seeds (pumpkin, sunflowers, flax, sesame)
  • ½ cup filtered water
  • 2 tbsp to ¼ cup plus 2 tbsp coconut sugar/maple syrup/raw honey/agave nectar
  • Juice ½ - 1 lime
  • ½ tsp ground turmeric (for colour)
  • ¼ tsp sea salt
For the raw chocolate:
  • 100g cacao paste
  • 100g cacao butter
  • 2-4 tbsp agave nectar/coconut sugar/maple syrup/raw honey
  1. Combine your dried pineapple and mango into a bowl and pour over freshly boiled water, you want enough to cover the fruit completely. Leave to stand for 15 minutes.
  2. Add your coconut, seeds, water, sweetener, lime juice, turmeric, and sea salt into a large mixing bowl then using a silicone spatula or wooden spoon mix together until fully combined.
  3. Drain your dried fruit - it should feel plump and soft to the touch. Add to a food processor and blend on high until you reach a lumpy paste-like consistency. Add the paste to your coconut mixture and fold together until fully incorporated.
  4. Spread the mixture out onto a lined dehydrator tray (I use a silicone mat) using damp hands then use an offset spatula to spread it evenly until it is roughly ¼"-1/2" thick. Using your spatula neaten up the side until you create a nice rectangle. Take a sharp knife and slice carefully into equal-sized squares or rectangles (or both!). If using an oven please refer to the notes at the end of this recipe.
  5. Place into your dehydrator at 50°C/115°F for 8 hours. Remove the tray from the dehydrator and place another tray on top of the bars with the mesh side facing them. Quickly flip over onto the mesh then return to the dehydrator for another 4-15 hours depending upon the texture you're wanting. The less amount of time your bars are in the chewier they will be. The longer the crispier. I personally like them to be crispy on the outer edges and chewy on the inside which can be achieved with a further 7 hours on the 2nd dehydration. Remove the bars and cut once again to separate.
  6. Melt your raw chocolate ingredients over a bain-marie/double boiler and leave the chocolate to cool to room temperature so that it is thick enough to enrobe the bars. Pour the chocolate into a jar with an opening big enough to fit the bars into. Half or fully dip each one until coated then place on a silicone or parchment-lined baking tray. Place into the freezer for 5 minutes to set then remove and store in an airtight container for up to 1 week.
If using an oven to dehydrate your bars you will want to leave the oven on its lowest setting and leave the door slightly ajar. It's best to make these either overnight or start them early in the morning but please take note that your oven will be out of action for the day! When spreading the mixture you can spread it onto a baking tray which has been lined with either a silicone mat or non-stick parchment paper. When it comes to flipping the bars you may want to do this onto a 2nd lined tray.

If you're only half dipping your bars or drizzling them with chocolate then halve the ingredients when making your raw chocolate.

Please note that this recipe makes 16 large rectangular bars or 32 medium-sized squares!
Recipe by Greens of the Stone Age at