Sprinkled Snack Bars


  • 1 ½ C. Gluten-Free Granola, divided
  • ½ C. Shredded Coconut
  • ½ C. Sunflower Seeds
  • ¼ C. Hulled Hemp Seeds
  • ½ C. Toasted Pepitas
  • ½ C. Freeze-Dried Blueberries
  • ½ C. Brown Rice Syrup
  • ¼ C. Sunflower Seed Butter
  • ¼ tsp. Kosher Salt

Chocolate Topping


  1. Prepare a 12x16 rimmed baking sheet with parchment paper.
  2. Use a blender to chop 1 C. of the granola.
  3. In a large mixing bowl, incorporate the chopped and whole granola, coconut, seeds, and freeze-dried blueberries.
  4. In a small saucepan, combine the brown rice syrup, sunflower seed butter and salt. Whisking frequently, bring the mixture to a simmer and remove from the heat.
  5. Pour the syrup mixture over the granola mixture and toss to coat. Firmly and evenly press into the prepared baking sheet and chill for 15 minutes.
  6. Melt the wafers over a double boiler (a heat-proof bowl set 1-2 inches above boiling water).
  7. Once smooth, spread the melted chocolate over the pressed and chilled granola mixture.
  8. Add sprinkles and chill for a final 15 minutes before cutting into bars.



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