Gluten Free Chocolate Energy Bars

Gluten-Free Chocolate Energy Bars

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This recipe provides an excellent alternative to your typical store-bought muesli bars, which often contain a multitude of nasty ingredients (think preservatives and gums) as well as refined white cane sugar, soy, vegetable oils and gluten to name only a few!

These bars, however, provide long lasting energy and the raw cacao powder and nibs (nature’s choc chips!) are guaranteed to leave you buzzing with energy.

They are dairy-free, gluten-free and fruit-free with no added sugar other than rice malt syrup, which is low GI and low fructose too.

Although I’ve used ground almonds, you could easily make a nut-free version by using coconut flour, or desiccated coconut instead.

These bad boys are perfect as on-the-go breakfast bars or for a snack any time of day, before, during or after a workout. You could even cut them into smaller squares and serve them with coffee, or crumble over ice-cream for dessert. The options are endless and yours to enjoy!

Makes 16 bars


  • 20 x 30cm baking tray
  • 1 large mixing bowl
  • 1 small heat-proof bowl

Dry Ingredients:

  • 2 cups puffed amaranth, (or puffed quinoa)
  • 1/3 cup sesame seeds
  • 1/2 cup pumpkin seeds
  • 1 cup shredded coconut
  • ¼ cup raw cacao powder
  • ¼ cup raw cacao nibs
  • ½ cup almond meal

Wet Ingredients:

  • ¾ cup tahini
  • ¾ cup rice syrup


  1. Preheat a fan-forced oven to 100 degrees Celsius.
  2. Grease and line a 20cm x 30cm baking tray with baking paper. (The baking tray needs to be at least an inch deep).
  3. In a large mixing bowl, add all of the dry ingredients, mixing with a wooden spoon to combine.
  4. In a separate, smaller, heatproof bowl, warm the wet ingredients. This can be done in the microwave for 30 seconds, or you can warm it in a small saucepan on the stove too.
  5. Once warmed, pour the wet ingredients into the bowl of dry ingredients and mix with a wooden spoon until evenly combined. The mixture will be slightly sticky.
  6. Transfer the mixture to the baking tray and cover with a second sheet of baking paper, to prevent it sticking to your fingers.
  7. Spread and press the mixture evenly into the tray, filling the corners and leveling the surface.
  8. Discard the top sheet of baking paper before transferring the tray to the middle oven rack and bake for 30 minutes until very lightly golden.
  9. Once cooked, remove from the oven and cool on a wire rack.
  10. Once cooled, cut into 16 bars.


Store in an airtight container either on your bench-top or in the refrigerator.

1 reply
  1. TDRiggs
    TDRiggs says:

    Great tasting. Chewy and filling. Much better than any store item. Loved it. My family and friends loved it. Please come up with flavor variations to this recipe. Just asking.

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