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Peanut Butter Coconut Trail Mix Bars

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Total Time: 2-3 hours
  • Yield: 16 1x
  • Diet: Vegan




  1. Line the bottom of a 9×12″ baking dish with parchment paper. Be sure to have some extra hanging over the sides, making it easier to remove from the pan.
  2. In a food processor, add the almonds and cashews. Pulse until lightly chopped, and there are only a few if any large pieces are remaining. This step is essential. If you skip it your bars will not stick together.
  3. Pour mixture into a large bowl and stir in sunflower seeds, oats, flax, puffed cereal, flaked coconut, and chocolate chips. Stir until combined. Set mixture aside.
  4. In a medium sauce pan, or microwave, add peanut butter, coconut oil, and coconut nectar. Melt and stir to combine. Allow mixture to cool for 2-3 minutes and then add to dry nut/oat mixture. Stir well to combine.  
  5. Add peanut butter mix to dry nut/oat mix and stir well to combine. 
  6. Spoon mixture onto prepared pan and use a spatula to smooth. Be sure to press mixture down firmly into the pan. You want it to be very compact. 
  7. Place bars into the refrigerator to chill for at least 2-3 hours, but preferably overnight. 
  8. When ready, cut bars into rectangles. Store in an air-tight container for up to a week at room temperature or two weeks in the refrigerator. 


**Can also be frozen.  Layer cut bars in between layers of parchment paper and place in a freezer bag.  Freeze for up to 12 weeks.  Thaw at room temperature.  

Keywords: Granola bars, vegan bars, trail mix

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