Print
Full of nuts and seeds (and plenty of healthy fats!) these Maca Cashew Coconut Trail Mix Bars are a delicious rest stop treat when you're on a hike (or just in need of a quick and healthy snack!) | Angela Simpson, Eat Spin Run Repeat | #glutenfree #chocolate #vegan

Maca Cashew Coconut Trail Mix Bars


  • Author: Angela Simpson
  • Prep Time: 15 mins (+ freezing)
  • Cook Time: 0 mins
  • Total Time: 3 hours
  • Yield: 10 bars
  • Category: snack
  • Method: no-bake

Description

Full of nuts and seeds (and plenty of healthy fats!) these Maca Cashew Coconut Trail Mix Bars are a delicious rest stop treat when you’re on a hike (or just in need of a quick and healthy snack!)


Ingredients

Dry:

  • 2 cups + 1/4 cup gluten-free rolled oats
  • 1/2 cup EACH pecans, cashews (I used Navitas Organics Maca Maple Cashews) and flaked unsweetened coconut
  • 3 tbsp sunflower seeds and sesame seeds
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • pinch of sea salt
  • additional cashews, coconut and pecans for pressing into the top of the bars pre-freezing

Wet:

  • 1/2 cup brown rice syrup
  • 1 tbsp maple syrup
  • 1/3 cup natural organic almond butter
  • 1 tsp vanilla

For the chocolate drizzle:

  • Your favourite dark chocolate, broken into pieces (about 1 cup of broken chocolate pieces.) I used Vega Maca Chocolate

Instructions

  • Line a pan (about 8×8″) with parchment paper to prevent sticking. Let the parchment hang over the edges so that you can use them as handles later. Set aside.
  • In a large bowl, combine all dry ingredients.
  • In a small saucepan over medium heat, stir together the brown rice syrup, maple syrup and almond butter until warm and smooth.
  • Once the consistency of the wet mixture is thin, switch off the heat and stir in the vanilla.
  • Pour the wet ingredients into the dry bowl, stirring well to incorporate and coat as much of the dry ingredients as possible.
  • Press the granola into the lined baking pan in an even layer, spreading it into all four corners. (It helps to use the back of a flipper to ensure the layer is as smooth and flat as possible.)
  • Optional: Press some extra nuts and coconut into the flat layer for extra pretty bars.
  • Set the pan in the freezer for 2-3 hours and allow the dough to firm up. (They’re easiest to cut when they’re semi/mostly frozen.)
  • When ready, slice into 10 bars with a sharp knife.
  • Melt the chocolate on the stove using a double boiler. Once melted, pour it into an easy-to-handle container. Drizzle over the trail mix bars and freeze again for about 15 minutes or until chocolate is fully set.
  • Store in the fridge for up to 1 week, or freeze in a sealed container. (I prefer to store them in the freezer and take one out about 30 mins prior to eating.)

Notes

For those wondering about the sweeteners: I’ve found that the brown rice syrup is needed in order to keep the bars holding together, and that using all maple syrup or all honey results in very crumbly bars! Therefore, unless you’re ok with trail mix bars that turn into more of a granola-like snack, I don’t recommend swapping out the brown rice syrup.