Gluten Free Candy Bars

Serves: 6-8
Prep time: one hour, plus five hours between steps
Note: There is a five-hour wait time between the first and second steps for this recipe.


  • 1 cup roasted pumpkin seeds
  • 1 ½ cups pitted dates, ground in a food processor
  • ½ cup vegan butter sticks (I use Earth Balance butter substitute which is available at Whole Foods.)
  • ¼ cup honey or maple syrup
  • 2/3 cup coconut flour
  • ½ cup unsweetened coconut flakes
  • 2 tablespoons vegetable shortening
  • 1 ½ cups dark chocolate, broken into small pieces


  1. Line a baking sheet with parchment paper, making sure the paper hangs over the edges of the sheet. Grind pumpkin seeds in food processor until pulverized.
  2. Add the (previously) ground dates, vegan butter, honey, coconut flour and coconut flakes and process in food processor until the mixture forms a dough.
  3. Press dough into pan and refrigerate until firm, at least five hours, or overnight.
    Five DIY Christmas Candy Recipes- Gluten Free Candy Bars 2
  4. Combine chocolate and shortening in a bowl and microwave until the chocolate is melted (2-3 minutes).
  5. Stir until chocolate is smooth. Pour over the firmed dough and spread evenly. Refrigerate for one hour.
    Five DIY Christmas Candy Recipes- Gluten Free Candy Bars 3
  6. Remove mixture from pan by pulling parchment gently out of pan.
  7. Cut into squares or rectangles and serve. Keeps for one week.
    Five DIY Christmas Candy Recipes- Gluten Free Candy Bars

This recipe came from Sunbutter, makers of a vegan sunflower spread. Unfortunately, I couldn’t find Sunbutter locally, but I used Earth Balance as a substitute.

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