Sweet & Salty Pumpkin Seed Coconut Bars

Sweet Salty Pumpkin Seed Coconut Bars


1 cup of pumpkin seeds, toasted or raw, as preferred

1 cup shredded coconut, unsweetened

¼ cup maple syrup

3 Tbsp coconut oil

1 tsp vanilla extract

¼ tsp sea salt


First, toast your pumpkin seeds (if you choose to do that): Preheat oven to 350 F and toast pumpkin seeds for 10 minutes.

When toasted pumpkin seeds have cooled, add all ingredients to a food processor and process until everything has combined, but mixture is still textured and chunky

Remove mixture from food processor and press into the bottom of a medium-sized (mine was about 5” x 5”) Tupperware container.

Place in the fridge, and let set for about 2-4 hours. When time has elapsed, remove from fridge and cut hardened mixture into bars or squares.

Store in fridge or freezer…they will melt at room temperature!

Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach