These no-bake homemade Clif bars are tender with a green tint, enhanced with moringa to be a vibrant deep green— perfect for kid-friendly Halloween snacks! With ten everyday ingredients, these peanut-free Clif bars pull together in the food processor in just 5 minutes.
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About this recipe
Easy even for beginners. Whether you’ve never made homemade snack bars or it’s a fall staple at your place, this homemade Clif bar recipe is simple & detailed enough for anyone to follow.
Low Histamine Snack. One thing I constantly look for is new low histamine snacks to add to my favorites list. These copycat Clif bars are sweet, salty, and satisfying without being overwhelmingly oaty or nutty. If you add too much or too little of anything, it's easy to make up for the imbalance, as they're very forgiving.
Balanced Fiber & Protein. Thanks to the pistachio butter, pumpkin seeds, and flax seeds, these bars are relatively high in protein and fiber.
Ingredients
Oats: these are just regular oats, a whole grain which forms the base for these imitation Clif bars.
Pistachio Butter: this is part of what acts as the binder in this recipe, and you can use any low histamine nut you’d like if you use a homemade nut or seed butter.
Pumpkin Seeds: ideally you’ll have soaked & dried your pumpkin seeds to reduce antinutrients before using them in this recipe. Whether you have nor not, pumpkin seeds are a great source of zinc, magnesium, and protein, as well as adding a fantastic crunch to your homemade Clif bars.
Honey: there are a few low histamine sweeteners you can use in this recipe, but by far my favorite is manuka honey. Not only is it great for the digestive system, but manuka honey has been proven to lessen allergy symptoms, like those of histamine intolerance. The best alternative is date syrup.
Cocoa Butter: using cocoa butter as the other binder in this recipe makes for a mild chocolaty scent, though it adds minimal chocolate flavor to the final bars. Make sure to use a high quality cocoa butter (same as cacao butter), and if you need to substitute, coconut oil will be your best bet.
How to make homemade clif bars: step-by-step instructions
Step 1. Put the oats and flax seeds into your food processor and lightly blend for 10-15 seconds on low, to grind the oats and flax into smaller, more digestible pieces.
Step 2. Add the pistachio butter, pumpkin seeds, honey, melted cocoa butter, ginger, cardamom, and salt (not the water), and then blend in 5-second pulses for half a minute.
Pro-Tip: Make sure your cocoa butter is totally melted and maybe even a bit warm, because if it cools down it will become hard and won't blend as well.
Step 3. If the mixture isn't yet forming a dough-like texture, add a ½ tablespoon of water and blend well for another 10 seconds. Repeat that process until a dough forms that's sticky enough to form into bars but not so thin that they lose their shape.
Step 4. Refrigerate the dough for 10-15 minutes, then take it out and form it into bars, coating each one in a bit of chia seeds or pumpkin seed powder to keep them from sticking (if desired), and then refrigerate for 10 more minutes on the parchment and eat or enjoy, as desired.
Recipe notes & tips
Coatings. You can coat these bars in any sort of small seed, or nut or seed powder. My recommendations would be pumpkin seed powder or chia seeds.
Low Histamine Energy Balls. If you're bored of bars, you can also form this recipe into 8 energy bites instead of 4 homemade Clif bars.
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📖 Recipe
No-Bake Homemade Clif Bars (Without Peanuts)
Ingredients
- 1 Cup oats
- 2 Tablespoon flaxseeds
- 7 Tablespoons pistachio butter
- 4 Tablespoons pumpkin seeds
- 4 Tablespoons honey
- 2 Tablespoons melted cocoa butter
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground vanilla optional
- ⅛ teaspoon salt
- 1-2 Tablespoons chia seeds or pumpkin seed flour for coating if desired
- 1 teaspoon moringa optional, for added color & antihistamine power
Instructions
- Put the oats and flax seeds into your food processor and lightly blend for 10-15 seconds on low, to grind the oats and flax into smaller, more digestible pieces.
- Add the pistachio butter, pumpkin seeds, honey, melted cocoa butter, ginger, cardamom, and salt (not the water), and then blend in 5-second pulses for half a minute.
- If the mixture isn't yet forming a dough-like texture, add a ½ tablespoon of water and blend well for another 10 seconds. Repeat that process until a dough forms that's sticky enough to form into bars but not so thin that they lose their shape.
- Refrigerate the dough for 10-15 minutes, then take it out and form it into bars, coating each one in a bit of chia seeds or pumpkin seed powder to keep them from sticking (if desired), and then refrigerate for 10 more minutes on the parchment and eat or enjoy, as desired.
Notes
Nutrition
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