Snacking can easily and quickly become a slippery slope. While snacks to stave off hunger and offer major weight-loss benefits, constantly reaching for fillers in between meals could be detrimental to your diet. We know! At this point, it may feel like nothing you ever do on the nutrition side of life is right. Here’s a solution that will only require you to prep well in advance: a snack so packed with nutrients and satiating protein that you only need one. The protein bars below – packed with seeds, superfoods and nuts – promise to stop mindless eating in its tracks. Also, check out the unique benefits of each bar at the end of each recipe. We dare you to whip up a batch of these babies and you’ll literally be set for days.
READ MORE: The Grab-N-Go Muffins That Make Breakfast A Breeze
Healthy Fats Keep Hunger At Bay

Hunger-Busting Butter Bar
Equipment
- 1 Food processor
- Parchment
Ingredients
- 140 g Rolled oats
- 115 g Almond butter
- 8 Medjool dates, pitted
- 2 Tbsp Flaxseed flour
- 60 ml Water
- 2 Tbsp Chia seeds
Instructions
- Grind the oats in a food processor.
- Add the remaining ingredients and mix to form a dough.
- Line a 20x20cm pan with parchment, place the mixture in and press down.
- Chill in the fridge for about an hour, then cut.
Notes
Slow-Release Carbs To The Rescue

Let’s Make A Date Bar
Equipment
- 1 Food processor
- 1 Mixing Bowl
Ingredients
- 200 g Chia seeds
- 1 tsp Raw cacao powder
- 2 tsp Cacao nibs
- 4 Tbsp Coconut oil
Instructions
- Pulse the dates in a processor until they form a paste.
- Mix in a bowl with the chia seeds, cacao, nibs and oil to form a thick dough.
- Press into the bottom of a 20x20cm baking tray and cut into squares.
- Eat right away for a more doughy treat or place in the freezer for one hour for a chewier texture.
Notes
READ MORE: Here’s Why You Should Eat More Avo – Starting With This Breakfast
Glow Incoming…

You-Look-Soy-Good Bar
Equipment
- 1 Mixing Bowl
- 1 Baking tray
Ingredients
- 100 g Sesame seeds
- 200 g, each Sunflower and pumpkin seeds
- 50 g 50g Flaxseeds
- 3 Tbsp Dark soy or tamari
- 2 Tbsp Olive oil
- 2 Tbsp Honey
- 1 Tbsp Wheatgerm
Instructions
- Preheat oven to 200℃.
- Place the seeds in a bowl and stir in the soy and oil. Then spread on a tray and toast in the oven at 200°C for five minutes, until the pumpkin seeds are puffed. Leave to cool.
- Add honey and wheatgerm to the seed mixture.
- Line a 20x20cm baking tray, put the mixture in and smooth down.
- Freeze, slice… You know the drill.
Notes
A Nutty Affair

Sunflower Power Bar
Equipment
- 1 Food processor
- 1 Mixing Bowl
- 1 Baking tray
Ingredients
- 135 g Almonds
- 50 g Sunflower seeds
- 70 g Rolled oats
- 5 Medjool dates, pitted and soaked
- 70 g Brazil nuts
- 55 g Pumpkin seeds
- 55 g Sesame seeds
- 2 Tbsp Tahini
- 2 Tbsp Quinoa
- 3 Tbsp Coconut oil
- 3 Tbsp Honey
- 2 Tbsp Maca powder
- 90 g Goji berries
Instructions
- Set your oven to 100°C and dust off your food processor.
- Put the hazelnuts and almonds in the oven for two minutes, adding the sunflower seeds midway.
- Blitz the oats, dates, nuts and seeds. Add to a bowl with the rest of the ingredients.
- Mix by hand then press onto a tray. Freeze for one hour.
Notes
Seeds At Your Service

Hearty Breakfast Bar
Ingredients
- 140 g Rolled oats
- 50 g Sunflower seed
- 100 g Pumpkin seeds
- 30 g each Almonds and walnuts, chopped
- 50 g Dried cherries, chopped
- 3 ripe Bananas
- 1 tsp Vanilla extract
- ½ tsp Salt
- ½ tsp Cinnamon
Instructions
- Preheat the oven to 180℃ and grease a 20x20cm baking tray.
- In a large bowl, mix the oats, seeds, nuts and dried fruit.
- Blend the bananas, vanilla, salt and cinnamon until smooth. Pour the purée into the oat mixture, stir and press into the tray.
- Bake for 30 minutes, until lightly browned on the edges. Cool, then slice.
Notes
Prepare To Be Energised

Chocs-Away Energy Bar
Equipment
- 1 Mixing Bowl
- 1 Pan
- 1 Rectangular Baking Tray
Ingredients
- 400 g Sesame seeds
- 175 g Raisins
- 50 g Dried, shredded coconut
- 65 g Flaxseed flour
- 115 g Tahini
- 115 g Coconut oil
- 120 ml Maple syrup
- 1 tsp Vanilla extract
- ¾ tsp Sea salt
For The Topping
- 2 Tbsp Coconut oil
- 2 Tbsp Maple syrup
- 2 Tbsp Raw cacao
Instructions
- Mix all dry ingredients in a bowl, then fold in the rest.
- Press all that into a rectangular tray. Cover and freeze for 1 hour, cut into slices.
- For the topping, melt the oil and syrup in a pan, add the cacao and mix until a thick liquid forms.
- Dip half of each bar in the chocolate. Cool then refrigerate for one hour.
Notes
READ MORE: This High-Protein Pizza Has 19 Grams Of Protein (And 9 Grams Of Fibre!)
A Muscle Booster

Flex-Your-Muscles Bar
Equipment
- 1 Food processor
- 1 Mixing Bowl
Ingredients
- 65 g Flaxseed flour
- 65 g Hemp powder
- 140 g Rolled oats
- 175 g Cranberries
- 115 ml Coconut milk
- 115 g Unsalted peanut butter
- 175 ml Maple syrup (or agave)
- 1 tsp Vanilla extract
Instructions
- Mix the dry stuff and chuck in a food processor.
- Stir the wet stuff in a bowl. Now combine wet and dry to become one happy family.
- Line a 20x30cm baking dish with baking paper and spread the mixture evenly.
- Leave in the fridge overnight to set, then slice.
Notes
Inflammation Be Gone

Chia Up, Coconut Bar
Equipment
- 1 Food processor
- 1 Mixing Bowl
- 1 Baking tray
Ingredients
- 160 g Medjool dates, pitted
- 150 g Desiccated coconut
- 175 g Blanched almonds
- 60 g Macadamia nuts
- 60 g Walnuts
- 2 Tbsp Pumpkin seeds
- 1 Tbsp Chia seeds
- 1 Tbsp Wheatgrass powder
- ½ tsp Vanilla extract
- ½ tsp Matcha powder
Instructions
- Place all the ingredients in a food processor and mix until they form a dough.
- Line a tray, press the mixture in, smoothing over the surface. Then sprinkle on the coconut.
- Freeze for an hour, cut into squares, store in mouth, erm, fridge.
Notes
READ MORE: THIS Is The Best Chicken Soup Recipe To Cure A Winter Cold
Behold Your Aphrodisiac

Mac-My-Night Bar
Equipment
- 1 Mixing Bowl
- Baking Paper
- 1 Pan
Ingredients
- 100 g Ground almonds
- 100 g Sunflower seeds
- 100 g Flaxseed flour
- 100 g Pumpkin seeds
- 2 Tbsp Chia seeds
- 2 Tbsp Maca powder
- 90 ml Maple syrup
- 60 ml Coconut oil
- 75 g Almond butter
- ½ tsp Sea salt
Instructions
- Place the dry ingredients in a bowl.
- Put the wet ones in a pan on a low heat until melted, mixing well. Add to the dry mix.
- Line a 20x20cm pan with baking paper. Spread in the mixture and pack down tight.
- Place in the fridge for an hour to set.




