No-Bake Fudge “NOatmeal” Breakfast Bars {Paleo & Low-Carb option}

Breakfast. Snacktime. Dessert. These bars can honestly fit the criteria for any of those situations that you may find yourself in.

They’re delicious, satiating, and packed with fat to curb that hunger when it hits.

They’re easy to grab and go in the morning too! I know that can be a struggle for many of us busy folks – or just the ones that have a hard time planning and prioritizing our time. GUILTY!

They can be made gluten free with puffed rice or paleo with shredded coconut, and even made lower in carbs with the combo of shredded coconut, unsweetened chocolate, stevia sweetened chocolate, or your favorite keto chocolate.

This recipe can be switched up a few different ways to fit almost any lifestyle!

Print Recipe

Fudge "NOatmeal" Breakfast Bars {Paleo, Low-Carb option}

Prep Time

5 minutes

Passive Time

20+ minutes of cooling

Servings

bars

Ingredients

• 2 1/2 cups Puffed rice sub puffed quinoa (for paleo or lower carb, sub unsweetened shredded coconut)
• 1/2 cup Sunflower seeds sub plain hemp hearts
• 3 tbsp Chia seeds
• 2 tbsp Coconut flour
• 1 cup Coconut oil melted
• 2 tbsp Pure maple syrup sub melted coconut oil to reduce carbs and sweeteness
• 1 tsp Pure vanilla extract
• 1/2 tsp Pink salt
• 7-8 oz Dark chocolate chips or chopped bars
• 1/3 cup Coconut cream the firm white part from canned coconut milk (you can sub 1/4 cup of coconut oil instead)
• 1 tbsp Coconut sugar optional

Prep Time 5 minutes Passive Time 20+ minutes of cooling Servings bars Ingredients 2 1/2 cups Puffed rice sub puffed quinoa (for paleo or lower carb, sub unsweetened shredded coconut) 1/2 cup Sunflower seeds sub plain hemp hearts 3 tbsp Chia seeds 2 tbsp Coconut flour 1 cup Coconut oil melted 2 tbsp Pure maple syrup sub melted coconut oil to reduce carbs and sweeteness 1 tsp Pure vanilla extract 1/2 tsp Pink salt 7-8 oz Dark chocolate chips or chopped bars 1/3 cup Coconut cream the firm white part from canned coconut milk (you can sub 1/4 cup of coconut oil instead) 1 tbsp Coconut sugar optional

Instructions

1. In a food processor or blender, pulse the sunflower seeds and puffed rice (or quinoa/shredded coconut) until it is a bit smaller than oats would typically be. It's ok if a bit of it turns to a finer powder. Don't go crazy though - we still want some chunks in there!
2. In a bowl, combine the sunflower seeds and rice mixture with chia seeds, coconut flour, salt, coconut oil, and maple syrup.
3. In the microwave or a double boiler, melt the chocolate and the coconut cream until it's completely smooth. You can use less than the recipe calls for or more - Just depends on how fudgey of a center you'd like! If you want the dark chocolate sweeter, add the coconut sugar! If you're using a semi-sweet variety - taste it first. It may be sweet enough for you!
4. In a 8x8 parchment paper lined dish, spread out half of the rice mixture and press it firmly into the bottom of the pan.
5. Pour the chocolate mixture on top and spread it evenly on top of the bottom layer.
6. To ensure the top layer doesn't fall too much into the chocolate layer, I like to put the bars in the freezer for 3-5 minutes - just to set up.This step isn't completely necessary though.
7. Top the chocolate layer with the remaining rice mixture and spread out evenly.
8. Drizzle with extra chocolate, if desired.
9. Chill the bars for 20-30 minutes in the freezer or 1-2 hours in the fridge to set up before cutting into desired pieces.
10. Store the bars in the fridge.

Recipe Notes

*for a sweet but low-carb option, try out a monk-fruit maple syrup here!

**feel free to substitute your favorite chocolate here - we use EnjoyLife dairy-free semi-sweet mini chips for just about everything. They are sweetened, so we usually don't have to add any other sweetener. Lily's brand of chocolate would be a great substitute for a more keto-friendly recipe!