Recipe by Peter Tiessen

These bars are easy to prepare and make a great snack to pack away for a last minute picnic, summer day trip or overnight camping excursion.

Yield: 8 x 13 pan


  • 2 cup pitted dates
  • 2 1/2 cup puffed rice cereal
  • 2 cup quick oats
  • 2/3 cup chopped nuts
  • Tropical Mix, coconut and bananas only
  • 1/2 cup Cacao Nibs
  • 4 T ground flax seeds
  • 1 T Cinnamon
  • 1 t organic pink Himalayan salt
  • 1 cup nut butter
  • 2/3 cup honey or maple syrup
  • 1/4 cup plus 2 T Coconut Oil










Grease an 8 x 13 pan with the 2 T of coconut oil. Combine nut butter, honey and coconut oil into a small saucepan and heat over low heat, stirring occasionally. Then combine the remaining dry ingredients into a large mixing bowl. Once the nut butter mixture has warmed to incorporate the oil and honey, pour over the dry ingredients. Mix thoroughly by hand and press firmly into the pan. Allow to rest for 3 hours prior to serving. 

NOTE: To make sure that the bars will hold their shape when cut, it helps to return to the pan every hour or so to continue to press the bars ensure a firm final product. Or if you can, cover the bars with plastic wrap and place the same size of pan on top and add some weights (canned tomatoes, etc.).



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