Paleo Cinnamon-Raisin Energy Bars

Need a little energy boost? Bite into one of these delicious homemade paleo energy bars…

This is a new take on our popular Nutty Pumpkin-Spiced Paleo Energy Bars. While that recipe gave you a yummy taste of fall with its pumpkin spice and dried cranberries, this version is more of a multi-purpose, any time of year kind of grab and go energy bar.

Like before, these gluten-free bars are packed with nuts and seeds. Feel free to change the combination up if you like as long as all the nuts/seeds add up to about 2 1/4 cups. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-8k41i’]

Note too, this cinnamon-raisin version only needs half the honey of the pumpkin spice bars…but as always, you can adjust the recipe any way you like to suit your personal taste.

Keep these refrigerated and enjoy the bars chilled.

That’s about it…make these soon and get energized!

Paleo Cinnamon-Raisin Energy Bars Recipe

Paleo Cinnamon-Raisin Energy Bars Recipe


  • 1 cup pecans
  • 1/2 cup chopped walnuts
  • 1/4 cup pitted and chopped dates
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup slivered almonds
  • 1/2 cup raisins
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup raw honey
  • 1/4 cup coconut butter
  • 1 tsp vanilla
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp sea salt
  • Servings
  • Makes about a dozen, 4-inch long bars


  1. Grease an 8X8 baking dish with coconut oil
  2. Place the pecans, walnuts and dates together in a blender or food processor and pulse until ground small (this mixture is the binder for the bars)
  3. In a large mixing bowl, combine the pulsed ingredients with the shredded coconut, raisins and the rest of the nuts and seeds
  4. Next, in a small saucepan, combine the honey, coconut butter, vanilla, salt, and spices
  5. Stir over medium-low heat until mixture becomes bubbly
  6. Pour the saucepan mixture over everything in the large mixing bowl
  7. Mix thoroughly, using your hands if necessary to combine
  8. Press into the bottom of the greased pan, pushing firmly to form an even layer
  9. Cover and place in the freezer for about 20-30 min
  10. Remove, slice and gobble
  11. *Note: Wrap and keep these in the fridge for a quick grab and go snack. Best enjoyed chilled.

Join the Conversation

  1. This may sound stupid…but I have to ask anyway….when using the pumpkin & sesame seeds in your recipes do you use shells and all?

    1. Great question Sue. :) All of the nuts and seeds are without shells. :)

  2. I substituted coconut oil for the coconut butter and they were delicious! Couldn’t ask for a better “sweet and crunchy” fix!

  3. Anonymous says:

    Can coconut oil be substituted for coconut butter?

    1. Yes, the coconut butter is just a bit more creamy. :)

  4. No idea how my first comment went on the wrong recipe, but I just made these and they are awesome! I rolled a few into ball shapes for my boys and they love them, thank you!

    1. Amanda, thank you my friend! Yay, It’s always a good sign if the kids like them. :) thank you for your kind words!

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