Dairy free, gluten free and nut free, these super seed bars are a nutritional powerhouse. Easy to make and even easier to devour, they’re the perfect snack for on the go, or as a tasty lunchbox filler for the kids.

A big thank you to the lovely Jade from Panaceas Pantry for developing this recipe for us!

10 min + chilling


  1. 1 cup (250ml) Queen Pure Canadian Maple Syrup
  2. 1 cup (approximately 12, or 180g) pitted Medjool dates *(see note)
  3. 3/4 cup (125ml) hulled tahini
  4. 2 tsp Queen Pure Madagascan Vanilla extract
  5. 1/3 cup (85mL) coconut oil, melted
  6. 1 cup (165g) buckwheat grouts/kernels
  7. 2 cups (160g) shredded coconut
  8. 1 cup (200g) chia seeds
  9. 1/2 cup (70g) sesame seeds
  10. 1/2 cup (60g) hemp hearts
  11. 1/2 cup (50g) raw cacao powder
  12. 1/2 cup (60g) coconut flour
  13. 200 dark chocolate
  14. 1 tsp coconut oil


  1. Step 1

    Grease and line a 23 x 33 cm deep tin. Set aside. Add the dry ingredients (buckwheat, shredded coconut, chia seeds, sesame seeds, hemp hearts, cacao/cocoa and coconut flour) into a large mixing bowl and mix well. Set aside.

  2. Step 2

    Add maple syrup, pitted dates, tahini, vanilla and melted coconut oil into a blender, and blend until an even paste forms. Pour this mixture into the dry mix bowl and mix very well. Once everything looks uniform, transfer to the lined tray. Spread evenly then press down firmly to create the bars.

  3. Step 3

    Add chocolate to a heatproof bowl with the 1 tsp coconut oil, and set over a pot of just simmering water (ensuring the bowl doesn't touch the water). Stir, until melted then pour over the base, smooth out with spoon and set in the fridge for 4+ hours.

  4. Step 4

    To cut the bars, it is recommended to use a hot, very sharp knife. Store in an air-tight container in the fridge (up to 1 week) or freezer (up to 4 weeks).

Recipe Notes

We do not recommend swapping dates for any other dates, however you can swap them for 1/2 cup coconut sugar. If using coconut sugar, see the substitution below.
* These bars are stable out of the fridge UNLESS the weather is over 30C, in which case both the chocolate and the base will be too soft to store in a lunch box.
* Do not substitute the chia seeds or coconut oil for anything else, and they help set the bars.


*To make the coconut sugar variation, you will need to alter step 2 as follows: Add the maple syrup, coconut sugar, tahini, vanilla and melted coconut oil into a small saucepan and bring to the boil whisking the entire time. Once you reach boiling point, pour the hot liquid into the dry mix bowl and mix very well. Once everything looks uniform, transfer to the lined tray. ** These bars set a lot harder than the date version, and are appropriate for lunch boxes over 30C if you leave the chocolate topping off.

*Sesame seeds can be swapped for sunflower or pumpkin seeds, or extra hemp hearts.

*Hemp hearts can be swapped for any other seed.

*Cacao can be swapped for cocoa or carob powder

*Tahini can be swapped for any seed butter (or nut butter if you don’t need them to be nut free), however as tahini is very runny you may need to adjust the amount.

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