Organic Dark Chocolate Raspberry Pumpkin Seed Bars
KIND bars contain palm kernel oil and soy lecithin, which we'll replace with organic coconut oil and sunflower lecithin. This homemade version uses the same nut/seed base but with cleaner binding agents and organic ingredients, eliminating processed additives while maintaining the protein and healthy fat profile.
Based on: Dark Chocolate Raspberry Pumpkin Seed
· Makes approximately 24 bars (40g each)
· Serving: 1 bar (40g)
Why This Recipe is Seed Oil Free
Commercial Dark Chocolate Raspberry Pumpkin Seed from KIND often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Dark Chocolate Raspberry Pumpkin Seed may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Step 1. Preheat oven to 300°F (150°C). Line two rimmed baking sheets with parchment paper. Spread pumpkin seeds (200g), peanuts (150g), sunflower seeds (100g), and almonds (100g) evenly across the sheets. Toast for 12-15 minutes, stirring once halfway through, until lightly golden and fragrant. The nuts should smell nutty but not dark. Let cool completely, about 20 minutes.
Step 2. While nuts cool, prepare the chocolate base. In a double boiler or microwave-safe bowl, melt the unsweetened chocolate (80g) with coconut oil (45g). If using microwave, heat in 30-second intervals, stirring between each, until smooth. Whisk in cocoa powder (30g) and sunflower lecithin (8g) until completely smooth with no lumps. The mixture should be glossy and pourable. Set aside to cool slightly.
Step 3. In a large mixing bowl, combine the cooled toasted nuts and seeds. Add dried cranberries (80g), freeze-dried raspberries (30g), and chicory root fiber powder (24g). Toss gently with clean hands to distribute evenly. The fiber powder may look dusty at first — this is normal and will absorb moisture during binding.
Step 4. Create the binding syrup by warming honey (120g) and coconut sugar (60g) in a small saucepan over medium heat. Stir constantly for 3-4 minutes until the sugar dissolves completely and the mixture begins to bubble lightly. Remove from heat and stir in sea salt (3g). The syrup should be warm but not scalding hot when added to nuts.
Step 5. Pour the warm honey mixture over the nut-fruit mixture and stir vigorously with a wooden spoon for 2-3 minutes until everything is evenly coated and sticking together. The mixture should hold together when squeezed in your fist. If it seems too dry, add 1-2 tablespoons of additional melted coconut oil.
Step 6. Line a 9x13 inch pan with parchment paper, leaving overhang for easy removal. Press the mixture firmly and evenly into the pan using a second piece of parchment and a flat-bottomed measuring cup or rolling pin. Apply significant pressure — this determines the final texture. The layer should be compact and about 0.75 inches thick.
Step 7. Drizzle the cooled chocolate mixture over the pressed bars in zigzag patterns, or spread evenly with an offset spatula for full coverage. The chocolate should be warm enough to spread but not so hot that it melts the honey binding. Gently tap the pan on the counter to level the chocolate.
Step 8. Refrigerate for at least 3 hours or until completely firm. Using the parchment overhang, lift the entire slab out and transfer to a cutting board. Using a sharp, heavy knife, cut into 24 bars (6 cuts lengthwise, 3 cuts crosswise). Wipe the knife between cuts for clean edges. Each bar should weigh approximately 40g. Store individually wrapped in parchment paper in an airtight container. Consume within 2 weeks for optimal texture, or freeze for up to 3 months.
Storage
Store in airtight container at room temperature for up to 1 week, refrigerated for up to 2 weeks, or frozen for up to 3 months. Wrap individual bars in parchment paper to prevent sticking.
Cost Comparison
Cost per serving (homemade)$0.35
Cost per serving (store-bought)$1.29
Savings73%
Substantial upfront ingredient investment pays off with dramatic per-serving savings. Prices estimated and should be verified with current retail pricing. Bulk organic ingredients create economies of scale.