The original Clif Bar contains inflammatory sunflower oil and heavily processed soy ingredients (soy protein isolate, soy flour, soy lecithin). This DIY version eliminates all seed oils and soy, using coconut oil and hemp protein instead, while delivering the same energy-dense nutrition with clean, organic ingredients and no artificial additives.
Based on: Clif Bar Chocolate Chip
· Makes approximately 20 bars
· Serving: 68g (1 bar)
Why This Recipe is Seed Oil Free
Commercial Clif Bar Chocolate Chip from Clif Bar 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.
Ingredients
Organic rolled oats
400g (about 4 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Provides complex carbohydrates, fiber, and the chewy base texture that holds the bar together
Hemp protein powder
120g (about 1.5 cups) · Nutiva Organic Hemp Protein Powder
Replaces soy protein isolate with a complete amino acid profile and natural nutty flavor
Adds warmth and natural sweetness while providing antioxidants and blood sugar benefits
Sea salt
3g (about 1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Balances sweetness, enhances flavors, and provides essential trace minerals
Instructions
Step 1. Prepare your workspace by lining an 8x8 inch square baking pan with parchment paper, leaving overhang for easy removal. If your coconut oil is solid, gently warm it in a small saucepan over low heat until just melted (should be warm to touch but not hot). Measure all dry ingredients separately—precision matters for proper binding.
Step 2. Process the pitted dates in a food processor for 2-3 minutes until they form a smooth, sticky paste—no chunks should remain as these would create weak spots in your bars. If dates are too dry and won't break down completely, add 1-2 tablespoons warm water and process again. The paste should be completely smooth and hold together when pinched.
Step 3. In a large mixing bowl, combine the rolled oats (400g), hemp protein powder (120g), sunflower lecithin (8g), cinnamon (4g), and sea salt (3g). Whisk thoroughly for 1-2 minutes to ensure even distribution—protein powders and lecithin can clump easily, so break up any lumps with a fork. This dry mixture should look uniform in color.
Step 4. Create the wet mixture by combining the warm melted coconut oil (80g), brown rice syrup (280g), date paste (200g), and vanilla extract (8g) in a medium bowl. Stir vigorously with a wooden spoon for 2-3 minutes until completely smooth and glossy—the mixture should pour easily but still have some body to it. If it's too thick, warm slightly; if too thin, let cool for 5 minutes.
Step 5. Pour the wet mixture over the dry ingredients and mix thoroughly with a sturdy wooden spoon or silicone spatula. The mixture will be quite thick and sticky—this is normal. Mix for 3-4 minutes until every oat is coated and no dry spots remain. The mixture should hold together when squeezed in your hand but not be wet or sloppy.
Step 6. Add the chocolate chips (120g) and fold in gently until evenly distributed. Transfer the mixture to your prepared pan and press down firmly and evenly using the bottom of a measuring cup or your hands (lightly wet hands prevent sticking). Press until the surface is completely level and compact—under-pressed bars will fall apart. The mixture should reach all corners and be about 1 inch thick.
Step 7. Refrigerate for at least 3 hours or until completely firm. Remove from pan using parchment overhang and cut into 20 equal bars using a sharp knife—clean the blade between cuts for neat edges. Each bar should weigh approximately 68g. Store individually wrapped in parchment paper or in an airtight container with parchment between layers.
Storage
Store bars in airtight container in refrigerator for up to 2 weeks or freeze for up to 3 months. Bars can be eaten straight from fridge or left at room temperature for 10-15 minutes to soften slightly. No preservatives means shorter shelf life than commercial bars but much cleaner ingredients.
Cost Comparison
Cost per serving (homemade)$0.35
Cost per serving (store-bought)$1.89
Savings81%
Significant upfront investment (~$120 for all ingredients) but most items last for many batches. Hemp protein and dates are the priciest per-batch items, but you're getting vastly superior nutrition without inflammatory oils, processed soy, or artificial ingredients.