If you are looking for a healthy, no bake, snack bar then try these easy pistachio and pumpkin seed bars. They are really quick to make too – simply blend the dates, nuts and seeds together and top with dark chocolate.
Anything with pistachios has become very popular recently. But I think adding pumpkin seeds in there too definitely adds to the taste and nutrition of these healthy bars.
And with the vibrant colour of green from the pumpkin seeds and pistachios – they look amazing!
How to make healthy pistachio & pumpkin seed bars
The best and quickest way to make these bars is in a food processor. Take pitted medjool dates and add to the food processor with the pistachios, pumpkin seeds, oats and some almond butter. Blend this mixture until it forms a sticky ball. You may need to stop and start the food processor a few times and scrape down the sides, to ensure everything is mixed in well.
If your dates are a bit on the hard side, add 1-2 tbsp of water as you blend. This will help the mixture come together. It should be soft and sticky.
Once you have blended the base ingredients together, separate into 12 pieces and press down into a brownie baking tray (or a cupcake tray). Refrigerate the base whilst you melt some dark chocolate.
Top with the melted dark chocolate and some additional nuts and seeds and refrigerate.
How to store pistachio & pumpkin seed bars
These bars store really well in the fridge. I like to store in the fridge as it keeps them harder and ensures they last longer. They’ll last for at 8-10 days.
They also freeze well and will last for up to 3 months in the freezer.
The full list of ingredients is:
- Pumpkin seeds
- Pistachios
- Medjool dates
- Oats
- Almond butter
- Dark chocolate
What are the nutritional benefits of pistachio & pumpkin seed bars?
Adding nuts and seeds to your sweet treats is a great way of adding more nutrition. The nutritional benefits of the ingredients is as follows:
Pumpkin seeds
Pumpkin seeds are particularly nutritious. They are a high in protein, fibre and healthy fats. In addition, they have numerous vitamins and minerals, including Vitamins A, C and E, as well as iron and magnesium.
Pistachios
Pistachios not only look amazing but are a great source of Vitamin B6, potassium and phosphorus. Like pumpkin seeds, they also have good levels of fibre, protein and healthy fats.
Medjool dates
My preferred sweetener for sweet treats is always dates. And medjool dates are the best! They are naturally sweet and packed with fibre. They’re also a good source of potassium.
Oats
One of my favourite ingredients for bars, oats are a fantastic whole-grain packed with fibre. They are rich in complex carbohydrates, which provide slow-releasing energy, helping you stay fuller for longer. Oats contain a range of essential nutrients, including B vitamins, iron, and magnesium. If you are gluten-free, check to make sure your oats are certified gluten-free.
Almond Butter
Using almond butter as a creamy base for these bars means they stick together without the need for butter or other oils.
It’s full of healthy fast and is an excellent plant-based protein source. It’s also a good source of Vitamin E and contains magnesium too.
For the best results, use a smooth almond butter made with 100% almonds, with no added oils or sugars.
Dark Chocolate
For the topping I’ve used dark chocolate. Dark chocolate is rich in antioxidants, as well as being a source of iron, magnesium, and copper. Perhaps more importantly though – it contains less refined sugar than other chocolates. If you are vegan, just check there is no milk. Some brands still put a small % of milk in their dark bars.
Let me know in the comments if you try them.
I hope you like them as much as I do!
Recipe Tips
- These bars are officially no bake. If you prefer your oats a little toasted, put in the oven for 10 minutes before making.
- I use organic gluten-free oats for this recipe. Oats are naturally gluten-free but can become contaminated in the production process, hence many people who are gluten free avoid them. Any oats will work though.
- I use quite a runny almond butter. If yours is a little thicker, just add a little more. Alternatively, add a little water as you blend the base so that it is soft and sticky.
- If you prefer another nut or seed butter, then please substitute with that. Just keep the quantities the same.
- My dates are very soft and jammy. If yours are not, you can add some water as you blend. You can also soak them in boiling water for about 20 minutes before using. Drain fully and follow the recipe as written.
If you like these no-bake bars, why not try:
Pistachio & Pumpkin Seed Bars
Equipment
- Magimix food processor *affiliate link
Ingredients
Base ingredients:
- ¼ cup pumpkin seeds (30g)
- ½ cup pistachios (65g)
- 1½ cups soft medjool dates pitted (225g)
- 1 cup rolled oats (100g)
- ½ cup almond butter (120g)
Topping ingredients:
- 1 cup dark chocolate (150g)
- 2-3 tbsp pumpkin seeds and chopped pistachios
Instructions
- Add all the base ingredients to a food processor and blend until thoroughly combined. Add a tbsp or 2 of water, if needed, if it won’t come together (if your dates are harder, you’ll definitely need this).
- Separate into 12 pieces and press down into a mini brownie tin or cupcake cases. Refrigerate whilst you melt the chocolate.
- Melt the chocolate in a bowl, over a pan of hot water. Pour a spoonful on top of each base and sprinkle over the some extra pumpkin seeds and chopped pistachios. Refrigerate again until the chocolate has set.
Notes
- Keep in a sealed tub in the fridge. They’ll last for 8-10 days. They also freeze well.
- Peanut or cashew butter can be used instead of almond.
- These bars are officially no bake. If you prefer your oats a little toasted, just put in the oven for 10 minutes before making.
I used a mini muffin pan and baking dates (was out of fresh dates) to make these earlier this week and oh my! So easy to make and so very delicious. Thank you!
Amazing! Glad you liked them!
Just wondered where you got the pan from please?
hi Emma, it’s a brand called Masterclass – you can get them on amazon – it’s a 12 hole brownie tin. Hope that helps.
How can we use raw oats
If preferred, you can toast them in the oven for 10 minutes.
Do we need to roast the pumpkin seed and pistachios before blending it?
I don’t roast them no.
Is there something that you could use instead of dates please?
You could try it with dried figs or apricots?
What is almond butter? Is there a substitute for it?
Like peanut butter but made with almonds. You can use peanut butter if preferred.
Absolutely fantastic and easy to make. I do the lazy option of patting it all down in a tray then cut it once the choc has set. Seriously addictive!
So glad you liked them! And yes nothing wrong with making it into one big slab!!
Are oats necessary? What do you recommend as a close replacement, that is also GF. You’re awesome!
You could try something like almond flour (although I haven’t tested it!).
I am worried about the butter? Can anything else replace butter
If you don’t have almond butter, peanut butter can be used.
Hi Helen! I have a simple question, would using salted pistachios be fine or would it give off too much of a savory vibe?
Thank you c:
Hi Lyndsey – it depends on your tastes. If you like a bit of a sweet and salty taste then it should be fine!