Chocolate Super Seed Fudge Bars
Thick, fudgy no-bake bars loaded with hemp seeds, flax, chia, pumpkin, sunflower, sesame, and puffed quinoa, all coated in a glossy melted chocolate and almond butter mixture. Ready in minutes with no oven required.
Servings: 8 bars
Calories: 401kcal
Equipment
- 9x5 loaf pan
- Parchment paper
- Medium mixing bowl
- Heat-safe bowl or double boiler
- Microwave (optional)
Ingredients
Seed Base
- ½ cup hemp seeds
- ¼ cup ground flaxseed
- 2 tablespoons chia seeds
- ¼ cup pumpkin seeds or pepitas
- ¼ cup sunflower seeds
- 1 tablespoon toasted sesame seeds
- ½ cup puffed quinoa
- Pinch of flaky salt
Chocolate Fudge Binder
- 1 cup chopped chocolate bar or chocolate chips (Optional: add 1/4 to 1/2 cup extra chocolate for a thicker fudge layer)
- ½ cup almond butter or peanut butter
- 1 to 3 tablespoons agave or maple syrup to taste
- 1 teaspoon coconut oil
Instructions
- Line a 9x5 loaf pan with parchment paper, leaving overhang on the sides for easy lifting.
- In a medium bowl, combine 1/2 cup hemp seeds, 1/4 cup ground flax, 2 tablespoons chia seeds, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1 tablespoon toasted sesame seeds, 1/2 cup puffed quinoa, and a pinch of flaky salt. Stir together.
- In a heat-safe bowl, combine 1 cup chocolate (plus optional extra), 1/2 cup almond butter, 1 to 3 tablespoons sweetener, and 1 teaspoon coconut oil. Microwave in short bursts or use a double boiler, stirring frequently, until smooth and glossy.
- Pour the warm chocolate mixture over the seed mixture and stir until every seed is evenly coated and the mixture is thick.
- Transfer to the lined loaf pan and press firmly into an even layer. Use the bottom of a measuring cup for a smooth, compact top.
- Sprinkle with extra flaky salt if desired.
- Refrigerate for 1 to 2 hours until fully set, or freeze for 20 to 30 minutes for a quicker set.
- Lift out using the parchment overhang and cut into bars.
Notes
Storage: Store in an airtight container in the refrigerator for up to 2 weeks. Freeze individual bars wrapped in parchment for up to 3 months.
Adding 1/4 cup extra chocolate gives a slightly richer bar. Adding 1/2 cup extra chocolate creates a thicker, more decadent fudge layer.
Toast sesame seeds in a dry pan for 1 to 2 minutes until golden for the best flavor.
The bars are firmer from the fridge and softer/fudgier at room temperature. Both ways are delicious!
Nutrition values are estimates based on standard ingredient data.
Nutrition
Calories: 401kcal | Carbohydrates: 29g | Protein: 12g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 72mg | Potassium: 256mg | Fiber: 5g | Sugar: 17g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 3mg