Baru & Chia Jam Crumble Bars


To anyone reading this thinking: what is baru?!? That was me a few months ago. Then, this genius company found a way to harvest them sustainably and introduced me to baru seeds. Baru seeds are part of the legume family with a taste very similar to peanuts. Because they’re a legume, they’re not a nut or a seed and contain a protein that’s easier to digest than most nuts. Like most nuts they contain healthy fats, fibre and vitamin E. They’re also in no way related to the peanut and thus are safe for peanut allergies. You can purchase baru seeds from the Organic Traditons website.


This recipe is in collaboration with Organic Traditions, and I want to thank them for being who they are. One of the things I love about OT is their transparency. You can clearly decipher which of their products are organically sourced and which aren’t - only are they sourced non organically if an organic source isn’t available - by the heading of their packaging. For example, baru seeds can’t be sourced organically as they are only found on an island of Brazil. But they are sustainably harvested, hand picked and wild crafted.

The crust of these crumble bars is made from coconut flour, rolled oats, chia/flax powder, dates and coconut oil. I do find it has a rather coconut-like taste, so if you’re not a fan of this you can substitute for almond or cassava flour.


The filling of these bars contains a butter made from baru seeds (which tastes a lot like peanut butter), and a chia jam.

Top with a crumble made from probiotic sorghum cereal (linked below), and bake!



Making a habit of rediscovering childhood favourites, these decadent bars have all of that peanut butter jelly flavour without any peanuts added. Thankfully, roasted baru seeds taste almost exactly like a peanut and they blend into a delicious butter as well! All this, with absolutely no refined sugar or gluten. Dig in!

Plant based, gluten free, peanut free, nut free, refined sugar free

Makes: 8-10 bars

Time: 20 minutes prep, 30 minutes cooking


10 large dates, pitted
1/2 cup Organic Traditions Baru Seed Butter* click for recipe
Juice of one lemon

1/2 cup chia jam* click for recipe

3/4 cup coconut flour
1/2 cup rolled oats
2 tbsp Organic Traditions Sprouted Chia/Flax Powder
1/2 cup dates soaked in 1/4 cup hot water
1/4 cup coconut oil
2 tbsp lemon juice

1 cup Organic Traditions Triple Berry Probiotic Sorghum Cereal
1 tbsp coconut oil


Preheat the oven to 350 F. Line an 6x10 inch baking dish with parchment paper, allowing it to fold over the sides for easy removal.

Begin with the filling. In a saucepan over low heat, add dates and lemon juice. Allow this to simmer and warm up while stirring. Dates will bloat with the lemon juice. The mixture is finished when all of the juice is absorbed and dates are easy to mash with a fork. Remove from heat. Add Baru Seed Butter and stir well. Set aside.

For the crust, add coconut flour, rolled oats, and Sprouted Chia/Flax Powder to a large bowl. In a high speed food processor, add the pre-soaked dates, coconut oil and lemon juice. Puree until smooth. Add this wet mixture to the dry, and mix well. The crust should stick together well.

Pour the crust mixture into the lined baking dish and push down firmly with a spatula. Add the filling mixture, followed by the chia jam, and swirl around.

Finally, in a small bowl add Triple Berry Sorghum Cereal and coconut oil, and mix until well combined. Crumble this over top and bake for 30-35 minutes until the top is golden.

Let cool for at least 20 minutes before cutting into 8-10 bars and serving. Keeps well in the fridge for about one week.