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+ servings

Nut, Millet + Chocolate Power Bars


  • 2 tbsp coconut oil
  • 15 fresh soft dates, pitted
  • 1 cup nut butter
  • 1 tbsp fresh ginger grated
  • ½ cup raw pumpkin seeds
  • 1 cup puffed millet (or puffed quinoa)
  • a handful raw almonds or any other nut you prefer
  • a pinch sea salt flakes optional
  • 3.5 oz dark chocolate bar 70%, coarsely chopped
  • cup unsweetened coconut, toasted


  • Melt coconut oil in a medium-size saucepan on low/medium heat.
  • Add the almonds and pumpkin seeds to the bowl of a food processor and pulse 5 or 6 times until they're roughly chopped. (Alternately, you can chop them by hand)
  • Transfer to a small bowl and set aside
  • Add the dates to the bowl of a food processor and pulse 10-15 times (alternatively, mash the dates with a fork)
  • Add the processed dates, along with the nut butter and freshly grated ginger, to a medium-sized saucepan over low to medium heat
  • Stir the date mix until it comes together, lower the heat, and cook for a couple of few minutes. Remove from the heat.
  • Add the puffed millet, along with the chopped seeds and nuts. Taste and add sea salt if needed (depending on how salty the nut butter is)
  • Line a 9 x 9" baking dish (or equivalent) with parchment paper and scoop the batter into it. Using the palm of your hands, press everything together tightly.
  • Put the bars into the fridge or freezer while preparing the chocolate topping.
  • Melt the chocolate in a double-boiler. Pour the melted chocolate over the bars, using a spatula to distribute it evenly.
  • Sprinkle with toasted coconut and put the bars back into the fridge or freezer until they're cold and firm
  • You can store the bars in the freezer, and they will last for months or in the fridge if you plan on eating them within a few days. We prefer having them in the freezer and eating them just slightly thawed but still chilled.