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No-Bake Trail Mix Bars

Hearty, portable snack of nuts, seeds, dried fruit, and chocolate chips pressed into bars. No cooking or baking required.
Prep Time15 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: dairy-free, egg-free, gluten-free, nightshade-free, paleo, soy-free
Servings: 12 bars


  • 1 cup pecans
  • 1 cup walnuts
  • 1 cup banana chips
  • 1 cup unsweetened coconut flakes
  • 1 cup raisins
  • 1/2 cup chocolate chips make sure dairy-free
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted I use refined coconut oil
  • 1/4 cup sunflower seed butter
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp salt


  • Pulse pecans, walnuts, and banana chips in food processor until coarse in texture and crumbly.
  • In a large bowl, whisk coconut oil, sunflower seed butter, honey, cinnamon, salt, and vanilla extract until combined.
  • Pour nut and banana chip mixture into the large bowl with wet ingredients. Add coconut flakes, raisins, and chocolate chips. Using a spatula, mix to combine.
  • Line an 8x8 glass pan with parchment paper. Pour mixture into lined glass pan. Press down evenly into pan. Cover with lid or plastic wrap. Freeze for at least 1 hour.
  • Remove from freezer. Cut into 12 bars. Store in the refrigerator.


Do not over-process the pecans/walnuts/banana chips. If you do, you will end up with nut butter, and the texture of the bars will be gloppy.
Because coconut oil melts around 75 degrees, storing the bars in the fridge (or freezer) works best. If the coconut oil starts to melt, the bars will fall apart and crumble. It will still be tasty, but you'll be eating it with a spoon instead.
Bars last week for 1 week in the fridge. Longer in the freezer. Freeze individual bars wrapped in parchment to be able to easily remove one bar at a time.