No-Bake Lentil Snack Bars
This super easy, nine ingredient recipe is the perfect afterschool snack or for any time of day! Kids & adults will love this recipe!
- Pulse
- Lentils
- Prep Time
- 25 minutes
- Makes
- 16 bars
Nutrition
- Serving Size 1 bar (1/16 of recipe)
- Calories 97
- Fat 6 g
- Saturated Fat 2 g
- Cholesterol 0 mg
- Carbohydrate 9.5 g
- Fibre 1.5 g
- Sugars 4 g
- Protein 2.5 g
- Sodium 27 mg
- Potassium 93 g
- Folate 1 mg
Ingredients
- 1/2 cup (125 mL) cooked red lentils, cooled (see tips)
- 1/2 cup (125 mL) dry oats (see tips)
- 1/3 cup (75 mL) natural smooth peanut butter
- 1/4 cup (60 mL) unsweetened shredded coconut
- 2 Tbsp (30 mL) maple syrup
- 1/4 tsp (1 mL) vanilla extract
- 1/8 tsp (0.5 mL) cinnamon
- 3 oz (85 g) dark chocolate
- sprinkle of coarse sea salt or crushed peanuts for topping
Directions
Line a loaf pan with parchment paper, overhanging the edge of the parchment at least 1/2 -inch (1 cm) on each side.
Combine lentils, oats, peanut butter, coconut, maple syrup, vanilla, and cinnamon in a mixing bowl with a rubber spatula or your hands.
Press the mixture evenly into the bottom of the prepared pan, using the back of the spatula. Cover and refrigerate while preparing the chocolate.
In a microwave-safe bowl or measuring cup, melt chocolate in the microwave until smooth. Remove loaf pan from the fridge and pour the melted chocolate on top, carefully smoothing it across the top of the lentil mixture. Sprinkle with sea salt or crushed peanuts if desired.
Chill the bars in the refrigerator for another 10 minutes.
Remove the bars from the fridge and carefully lift out of the loaf pan using the edges of the parchment paper. Use a sharp knife to slice the bars vertically down the center, and then into 1-inch (2.5 cm) bars. Enjoy immediately or store in a sealed container in the fridge for up to 5 days.
tips
To get 1/2 cup (125 mL) cooked red lentils, combine 3 1/2 Tbsp (50 mL) dry whole red lentils with 2/3 cup (150 mL) water in a saucepan. Bring to a gentle boil, then reduce heat and simmer until lentils are soft, about 15-20 minutes. If using red split lentils, use the same amounts as whole lentils, but reduce cooking time to 5-15 minutes.
This recipe can be gluten free if you use gluten-free oats.
I think this is a great concept. I used PB2/water instead of Peanut butter. It is unclear if the oats should have been cooked or raw. I opted for cooked but my bars do not want to thicken. I also opted for half the chocolate as a drizzle and find there is plenty. I topped that with popped quinoa and toasted sunflower seeds. Lots of possibilities! I will attempt this again. Thank you!
Hi Melissa! Thanks for the feedback on the snack bars; the oats are raw which helps to thicken the bars along with the lentils. We’ve updated the recipe to reflect the raw oats.