Name: Recipe for Nut-Free Energy Squares
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 16 (2 oz.) servings
Cuisine: Breakfast
Ingredients: 1¾ garbanzo beans, drained; reserve liquid; 1 pumpkin seeds; ⅓ cup sunflower seeds; ¾ cup rolled oats; ¼ cup nondairy semisweet chocolate chips; ½ cup dried cranberries; 1½ teaspoon baking powder; 2 vanilla extract; 2 chia seeds, ground; 6 water; 4 garbanzo liquid; 3 sunflower seed butter; 1 agave; ⅛ teaspoon salt; ¼ teaspoon allspice

Four stacked square energy cookies next to garbanzos and raisins

Breakfast A Tasty Start to the Day

If you’re looking for a tasty, plant-based bar to give your day a kick-start, look no further. These energy squares are protein-packed and fiber-rich, loaded with so much goodness in each serving. This treat is top 8 allergen-free, making it a great snack for nearly anyone. Take one or two for an easy, on-the-go breakfast or midday pick-me-up.

Nut-Free Energy Squares

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 16 (2 oz.) servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Recipe Ingredients

1¾ cups garbanzo beans, drained; reserve liquid
1 cup pumpkin seeds
⅓ cup sunflower seeds
¾ cup rolled oats
¼ cup nondairy semisweet chocolate chips
½ cup dried cranberries
1½ teaspoon baking powder
2 teaspoons vanilla extract
2 tablespoons chia seeds, ground
6 tablespoons water
4 tablespoons garbanzo liquid
3 tablespoons sunflower seed butter
1 tablespoon agave
⅛ teaspoon salt
¼ teaspoon allspice

Preheat oven to 350°F.
Drain and rinse garbanzo beans, reserving the liquid. Toast pumpkin and sunflower seeds 5 to 7 minutes in a 350°F oven. Place drained garbanzos in a food processor and pulse to a coarse, tiny meal consistency. Do not puree.
In a medium bowl, place toasted seeds with the coarse garbanzos, oats, chocolate chips, cranberries, and baking powder.
In a small bowl place vanilla and ground chia seeds with 6 tablespoons water and 4 tablespoons of the garbanzo liquid and mix well. Let the mixture congeal. After it has congealed, add 3 tablespoons sunflower seed butter, agave, salt, and allspice. Mix well.
Place in a prepared pan with parchment paper and bake at 350°F for 25–40 minutes. Let cool. Cut into 16 pieces.