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Snack recipe · from the recipe book

Vanilla Walnut Maple Bars with Chocolate

Toasty walnuts and pumpkin seeds bound with almond butter and maple, pressed into chewy-crisp bars with melty chocolate pieces and a warm vanilla finish.

Vanilla Walnut Maple Bars with Chocolate

Ingredients

  • ⅔ cup chopped70 gWalnutsroughly chopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 3 tbsp48 gAlmond butter, no salt addedstirred well
  • 2 tbsp40 gMaple syrup
  • 3 tbsp30 gSemisweet chocolate chips
  • 1¼ tsp5 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 325°F (165°C) and line a small loaf pan with parchment, leaving some overhang.
  2. Spread the walnuts and pumpkin seeds on a baking sheet and toast for 8 minutes until fragrant; let cool for 10 minutes.
  3. In a bowl, stir the almond butter, maple syrup, vanilla, cinnamon and salt until smooth.
  4. Fold the toasted walnuts and pumpkin seeds into the almond butter mixture until evenly coated.
  5. Stir in the chocolate chips.
  6. Press the mixture firmly and evenly into the lined pan with the back of a spoon.
  7. Bake for 12 minutes, until the edges are lightly golden.
  8. Cool in the pan for 15 minutes, then chill in the fridge for 30 minutes until firm.
  9. Lift out by the parchment and cut into 4 bars.

Check labels: Vegan when you buy semisweet chocolate chips labeled vegan.

Check labels: Dairy-free when you buy semisweet chocolate chips made without milk.

Contains: Tree nuts. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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