No-Bake Dark Chocolate Trail Mix Bars Recipe

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Easy Flourless Muffins, Bars & Cookies Delicious Recipes for Healthy, Portable Gluten-Free SnacksTrail mix is my kryptonite, especially when dark chocolate and raisins are involved. I’ve structured these no-bake bars so that you can customize them based on your favorite trail mix ingredients, so feel free to switch up what kind of seeds and dried fruit you use to create a completely new flavor profile.

  • Yield: 12 Bars


  • ½ cup (160 g) brown rice syrup
  • 2 tbsp (32 g) nut or seed butter
  • 1 tbsp (14 g) coconut oil
  • ¾ cup (60 g) old-fashioned rolled oats
  • 1 cup (30 g) crispy rice cereal
  • ½ tsp salt
  • ½ cup (76 g) dried fruit (raisins and cranberries shown here)
  • ½ cup (70 g) pumpkin or sunflower seeds
  • ½ cup (90 g) vegan dark chocolate, melted
How to Make It
  1. Line an 8 x 8-inch (20.3 x 20.3-cm) baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Generously spray with cooking spray and set aside.
  2. Add the brown rice syrup, nut or seed butter and coconut oil to a microwave-safe bowl and heat on high for about 1 minute or until all the ingredients are fully melted and combined. Alternatively, you could melt the ingredients on the stovetop in a small saucepan set over medium-low heat. Be sure not to let the ingredients come to a boil.
  3. Combine all the remaining ingredients except for the melted chocolate in a large mixing bowl, stirring until everything is evenly distributed. Pour the wet ingredients into the dry ingredients and mix well.
  4. Transfer the mixture to the prepared baking pan and use a spatula or your hands to spread it out evenly, making sure to press down firmly. Cover the pan with a sheet of foil and place it into the freezer to set for at least 20 minutes.
  5. When the bars have set, remove them from the pan using the foil overhang and use a sharp knife to cut them into 12 individual bars.
  6. To apply the chocolate coating, begin by lining a large baking sheet with parchment paper. Add the chocolate to a microwave–safe dish and heat on high in 20-second intervals until it is fully melted and combined, about 1–2 minutes. Alternatively, you could use a double boiler method to melt it over the stovetop.
  7. Transfer the melted chocolate to a large shallow bowl, and dip each bar into it, coating just the bottom or rolling it around so that it’s completely coated. Place the coated bars on the baking sheet and transfer them to the freezer for about 10 minutes to allow the chocolate to set. Store the bars in a sealed container at room temperature for up to 2 weeks.

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