This grain-, dairy-, and gluten-free bar recipe is perfect for supporting healthy eating. Use any combo of nuts and seeds like pecans, walnuts, almonds, and pepitas. Countless adaptations can be made with add-ins like collagen, flax, chia, oats, coconut, etc., so this is only the foundation.
While Jessica Bell, founder of reVessel, uses the main vessel from the food storage system she’s personally engineered to make whipping up things like this easier, substituting an 8x8 cake pan should work fine.
*When adding in a powdered collagen supplement, mix with nut butter and melt in a pan on the stove over low heat until well incorporated, about 5 minutes.
Pulse nuts and seeds for 15 seconds in a food processor, or to a fine chop. Set aside in a large glass or nonreactive bowl.
Chop dried fruit and finish in a food processor until crumbly in texture, making sure to stop before large ball forms. Add in finely chopped nuts and seeds, nut butter, honey, and additional optional ingredients, and continue combining in the food processor until smooth.
Lightly coat the vessel with avocado or coconut oil to ensure easy removal. Transfer mixture into an 8-cup vessel. Pack evenly while pressing firmly across the top with a hand or flat dish until all sides and corners are level and bars are about 1 to 1 ½ inch high or preferred thickness. If there’s any remaining mixture, simply roll it into individual golf-ball-size balls and roll in coconut flakes or chocolate powder.
Place in freezer for at least 15 minutes to cool completely, or overnight. Remove from the vessel onto a cutting board and cut into desired sizes.