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DF · EF · GF · VE · V
3 Tips for perfect bars: Use the right sized tin, press mixture in firmly and chill before cutting.

  • 14 cup (75g) honey (brown rice syrup or maple syrup)
  • 2 tbs coconut oil melted
  • 12 cup (60g) whole almonds (roasted) chopped
  • 1 cup (140g) pumpkin seeds (pepitas)
  • 1 cup (100g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 14 cup (40g) dried cranberries
  • Topping
  • 2 tbs coconut oil
  • 12 cup (125ml) water
  • 1 cup (120g) chocolate protein powder
  • 14 cup (20g) shredded coconut
This method is based on 5 servings
  1. Preheat oven to 250°F and line an 8 inch square baking tin with baking paper. 


  2. Place honey in a medium saucepan over medium heat. Bring to a simmer and cook, without stirring, for 2-3 minutes until honey bubbles and begins to caramelize around the edge of the saucepan. 


  3. Remove from heat and immediately add coconut oil, almonds, pepitas, oats and cranberries. Mix well to coat and transfer to prepared tin, pressing down firmly. Bake for 30 minutes then cool completely in tin.  


  4. For topping, place coconut oil and water in a saucepan over medium heat until oil has melted. Whisk in protein powder until smooth. Not all protein powders are created equal so you may need to add a little more hot water. 


  5. Spread over slice and sprinkle with coconut. Refrigerate, overnight if possible, to set.


  6. Using a large serrated or cook’s knife, gently ‘saw’ into 5 even bars  Store refrigerated in an airtight container for a week or freeze for up to 3 months.  


Based on 1 serving
Energy (kJ) 2658
Energy (cals) 635
Protein 31.8g
Fat 41.7g
Sat. Fat 20.7g
Carbs 31.3g
Sugar 19.6g
Fiber 7.2g