Soft & Crispy Nutty Snack Bars

Soft & Crispy Nutty Snack BarsI like to find new ingredients to try as often as possible and this week I ordered a few things from my favourite UK supplier of all things healthy – Amongst my box of goodies this time were some Buckwheat Puffs.


So what exactly IS buckwheat?! Well for a start it has nothing to do with wheat, so the gluten-intolerant amongst you can breathe a sigh of relief, it’s gluten-free. It’s not a grain at all, it’s actually a fruit seed, closely related to rhubarb and sorrel. In terms of taste, for those of you familiar with Sugar Puffs, buckwheat puffs taste kind of like those but without the sugar, if you can imagine that!. If you want the full low-down on buckwheat, I found this fantastic page all about it, just click here (but come straight back!).

And so to today’s recipe… Soft & Crispy Nutty Snack Bars. Bit of a mouthful but I couldn’t think of a better way of describing them! These bars have the slight crispiness of the buckwheat puffs, combined with the crunchiness of the chopped hazelnuts, all stuck together with a mixture of soft dates & peanut butter and a little coconut flour! The finished taste is nutty, the insides soft but with a hint of crispiness, and when reviewed by colleagues at work they described them having a similar texture to that of a Nutrigrain Elevenses Baked Bar. One colleague said they would make a great breakfast bar and that he would definitely pay for them! Sounds good?! Here’s the recipe and photographs…


  • 1 cup dates
  • 1/3 cup smooth natural peanut butter
  • 1/4 cup warm water
  • 1.5 cups puffed buckwheat
  • 1/2 cup hazelnuts, roughly chopped
  • 1/4 cup coconut flour (or desiccated coconut will do if you don’t have flour)


  • Preheat the oven to 175C / 350F.
  • Add the dates, peanut butter and warm water to a blender and blend until you get a fairly smooth paste. Using warm water just helps make the paste more pliable while you work with it, but cold will do.
  • Chop the hazelnuts and add to a large mixing bowl together with the buckwheat puffs and coconut flour. Mix together.
  • Add the date paste to the dry mix and using your hands, combine well.
  • Line an 8″ square shallow baking tin with baking parchment and then press the mixture down into the tin.
  • Place the tin onto the oven for 12-15 minutes, removing once the surface has become a dark golden brown, but before the edges start to darken/burn.
  • Leave to cool for 30 minutes before lifting the bake in its parchment from the tin, then carefully peeling it away from the baked mixture.
  • Refrigerate for an hour before cutting into 16 small squares – the bars have a slightly soft & crumbly texture inside so care should be taken not to break them apart – the colder they are the easier they will be to cut cleanly.
  • Store in the fridge and use within a week (they won’t last this long!).

And as usual, in pictures…

The buckwheat puffs, as they come…

Buckwheat Puffs In Bowl
Hazelnuts, roughly chopped…

Chopped Hazelnuts

Hazelnuts, buckwheat puffs & coconut flour mixed together…

Hazelnuts Buckwheat Coconut Flour

The dates & peanut butter mixture, ready to be hand mixed into the dry ingredients…

Hazelnuts Buckwheat Coconut Flour Dates Peanut Butter

The baked goods…

Buckwheat Crispies Baked

Chopped into 16 small squares…

Buckwheat Crispies 16

A single bar… ooh, my mouth is watering while I’m writing this…

Buckwheat Crispies Single

And a couple of bars, sat on a saucer (no not even a side plate, a saucer! – these are not huge bars!), together with some puffed buckwheat, to give an idea of scale…

Soft & Crispy Nutty Snack Bars


And here’s the macronutrient breakdown PER BAR, for those needing to keep tabs on their carbs, proteins & fats etc…

Snack Bar Macros

So that’s your lot for today, I hope you look at these bars and see how simple they are to make, and how delicious and convenient they are too. Let me know how you get on making them!

Have a great weekend everyone, I have a few days off work now so I will be relaxing a little, but tomorrow I will put up an extra blog post for this week… a review of a fellow author’s cookbook, “Satisfying Eats : Grain Free, Sugar Free & Hunger Free Cookbook” by Melissa Monroe McGehee. I’m looking forward to sharing this book with you, it is literally stuffed full of recipes! So check back tomorrow for that.

Happy Easter!




  1. I’m drooooling. Made a batch of hazelnut, chocolate and coconut granola yesterday, so I have to restrain myself from making this. Thanks for sharing, Jancie!

    1. I’ve updated the post at the bottom with the macros, Jo. I knew someone would ask if I didn’t put them in. Just me being lazy 😉
      Not sure if they fit into your requirements at the moment, 11g carbs per bar. Can you do one at a time, that’s the question!
      Janice. x

  2. Janice, my darling. I think many of your readers are wondering how these would ship? You might have a wife who wants to send them to her husband in the military, a grandmother who wants the grandkids to get a taste, or you know… whatever… so I was thinking… maybe you want to ship some to Canada, then I could try them out to see how they held up in the post… sound like a good idea? he he he.
    they look soooooooooooo good! nice job.

    1. Ha ha very good 😉 Shame I don’t have your new address huh. How’s the postman gonna find you?
      Actually I have had 2 people say they wold actually BUY these!!! Ok, one of them was my dad, but he really does only say it when he thinks something is very good. The other was someone at work, who said he would pay for them, they’d be an ideal breakfast bar. So, who knows… they may be ‘coming to a store near you’ sometime. Or not, lol.

  3. I used crunchy pb so didn’t add chopped hazelnuts but instead put in some leftover seed and berry mix. DELICIOUS. Have already eaten half of it and will definitely be making it again sometime soon… like now.

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