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Power Hiking Bars

Gluten-free, vegan, dairy free



Servings: 16-20 squares

Prep time: 15 mins

Bake time: 30 mins


  • 1 cup nut butter or seed butter (I used 1/2 cup pumpkin & 1/2 cup tahini butter)
  • 1 1/2 cup ground gluten-free oats
  • 1 cup cooked and mashed sweet potato (can substitute 2 mashed bananas)
  • 1/2 cup coconut sugar or other sweetener
  • 1/4 cup chocolate chips (I used “Made Good”, semi-sweet chocolate chips because they are dairy free, Gluten-Free, nut free, soy free)
  • Flax egg or egg if not vegan
  • Note: for flax egg, in a small bowl add 2 1/2 tsp of ground flax plus 3 Tbsp water, mix thoroughly and let sit till thickened.
  • Optional: 2 Tbsp chia seeds for extra crunch and energy

For topping 

  • 2 Tbsp raw pumpkin seeds
  • 2 Tbsp goji berries
  • You can experiment with other toppings


  • Mix all ingredients together except chocolate chips and toppings. Mix till smooth.
  • Grease pan or line with parchment paper.
  • Spread batter in square 9″ by 8″ pan.
  • Top with pumpkin seeds and goji berries.
  • Bake in a preheated oven at 350 F for 30 mins or until a toothpick inserted comes out clean.
  • These freeze well. Good to take on a hike.
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