April 21, 2026 | by EASTON GILOWSKI
Chewy, chocolatey, and packed with wholesome goodness. These bars come together with no oven required (save for a quick almond toast). Make a batch on Sunday and you'll have a week's worth of snacks ready to go.
Prep time: 15 min | Freeze time: 30-60 min | Makes: 16 bars
INGREDIENTS
Dry Ingredients:
- 3½ cups rolled oats
- ½ cup mixed hemp, chia & flax seeds
- ¾ cup almonds, roasted & chopped
- ½ cup mini chocolate chips
- 2 tsp cinnamon
- 1 tsp sea salt (plus more for topping)
- 2 tsp Eversio 3 Mushroom Blend
Wet Ingredients:
- ¾ cup almond butter (or nut butter of choice)
- ½ cup maple syrup
- ½ cup coconut oil, melted
- ½ cup applesauce
- 1½ tsp vanilla extract
DIRECTIONS
Toast the almonds: Preheat your oven to 350F (175C). Spread the almonds on a baking sheet and toast for 8 to 10 minutes, until golden and fragrant. Let cool completely.
Chop the almonds: Add the cooled almonds to a food processor and pulse until crumbly. Stop before it turns into almond butter; a rough, chunky texture is exactly what you want.
Mix the dry ingredients: In a large bowl, combine all the dry ingredients and stir well to distribute everything evenly.
Mix the wet ingredients: In a separate bowl, whisk together all the wet ingredients until smooth and fully combined.
Combine and fold: Pour the dry ingredients into the wet and stir until everything is evenly coated. Fold in the chocolate chips.
Press into the pan: Line an 8x8 baking dish with parchment paper. Transfer the mixture in and press it down firmly and evenly. Finish with a generous sprinkle of flaky sea salt for that irresistible sweet-salty hit.
Freeze until set: Place in the freezer for 30 to 60 minutes, until fully firm.
Cut and store: Remove from the pan and slice into bars or squares. Store in the fridge for up to one week, or the freezer for up to two months.
