Clif Mojo Bar Recipe – Gluten Free & ‘MojoLicious’!

MojoLicious Snack BarsMost pre-packaged snack bars are expensive and the ingredients are not as healthy as you think… Here’s my take on a Clif Mojo Bar Recipe that’s both delicious & adaptable or your special diet or allergies.

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Clif Mojo Bar Recipe - 'MojoLicious' Snack Bars
Prep time
Cook time
Total time
MojoLicious Snack Bars - A delicious homemade version of the popular Mojo bars by Clif using all natural ingredients. Adaptable for your special diet or allergies.
Recipe type: Snacks
Cuisine: Gluten Free
Serves: 48 2" x 2" Squares or 'Bars'
  • Wet Mixture Ingredients:
  • 1 cup Peanut or Nut Butter (all natural, no sugar)
  • 1 cup Organic Brown Rice Syrup
  • ⅓ cup Raw Agave Syrup
  • 1½ Tbs Vanilla
  • 1½ Tbs Coconut or Vegetable Oil
  • 1½ tsp Sea Salt
  • 1 to 1½ tsp Xanthan Gum (don't use too much of this or your bars will taste slimy)
  • Dry Ingredients:
  • 1 cup Raw Peanuts or Cashews
  • 1 cup Raw Almonds
  • 1 cup Dry Roasted Soy Beans (non GMO, optional)
  • 1 cup Raw Pumpkin Seeds
  • 1 cup Raw Sunflower Seeds
  • 1 cup Raisins (or currants)
  • 1 cup Natural Coconut flakes (nothing added)
  • Add Last Ingredients:
  • 12 oz Box of Enjoy Life's Crunchy Rice Cereal (4.5 Cups)
  • 1 cup Regular or Gluten Free Pretzel Sticks (broken into pieces)
  • ¾ cup Chocolate or Carob chips (optional)
  1. Prepare a deep cookie sheets (aka - Jelly Roll Pan) by lining with Parchment or Wax Paper. Set-Aside.
  2. In large bowl: Combine all Dry Ingredients (except the 'add last' ingredients) and mix well. Set-Aside.
  3. In separate bowl: Combine all wet mixture ingredients and stir well with spatula...mixture will be thick.
  4. Bring wet mixture to a thinner consistency by warming it in your dehydrator, double boiler, or microwave. But only until mixture is warm and thin - do not over heat! If using a Microwave, cook on High for 1 minute - stirring well every 20-30 seconds. Microwave for an additional 30 Seconds until mixture is thoroughly warm.
  5. Add wet mixture to dry ingredients and mix WELL! Mixture should be sticky.
  6. At this time, add in the Rice Cereal, Pretzels, and Chocolate/Carob Chips. Continue mixing with Rubber Spatula until mixture is evenly and well blended. This may take a few minutes.
  7. Using the Rubber Spatula, spread and press mixture evenly into prepared pan. You may need to press mixture with hands to ensure bars are solid and evenly spread out.
  8. Freeze or Refrigerate for ½ hour, then cut into 2" x 2" bars and store in airtight bag/container or wrap individually in plastic wrap . Best if kept refrigerated.
Almost any other 'Nut' Butter may be substituted for Peanut Butter.
If you have allergies to a particular nut, feel free to replace it with another one of your choice.

Feel free to send me any questions or comments you may have!

~ Erika


  1. Josie says

    What are alternatives I can use besides Guar Gum? I just feel kinda uncomfortable not using a more traditional food stuffs. What do you suggest in its place?

    Love your site. Love your videos.

    • says

      Hi Josie!

      Thanks so much for the comment! If you don’t want to use Xanthan Gum or Guar Gum, you can always try a little cornstarch or gelatin (although you’d have to play around with the amounts and possibly heat the thickeners first). Let me know how it goes!

      God Bless! ~ Erika

  2. says

    I’ve made bars similar to these, and used a few pureed dried apricots instead of a gum. Also, I’m not comfortable with “vegetable oil”, so I would experiment with another oil (peanut?). I would probably also substitute the soy for something else, more cashews probably and maybe some craisins. Looks yummy! :)

    • says

      Hi Autumn! Sorry for the delay in getting back to you… we added son #3 last month and it’s been busy (more videos on that coming soon)!

      I love the idea of using pureed dried apricots – I’ve used prunes, but never apricots… I will try this out! I’m also not a huge fan of vegetable oil, but I compromise occasionally as long as it’s Organic because of its ‘invisible’ taste in small quantities on some recipes. I really like using coconut oil instead – aside from being healthier, it adds such a yummy flavor! Walnut oil would be good too!

      Always fun to hear from you! God Bless! ~ Erika

    • says

      Hi Jenny!

      Hmmmm…. I think you could maybe use pureed dates mixed – maybe even with a little maple syrup if the mixture is too thick. I once had somebody on YouTube say that they used pureed dehydrated Aprocot, which sounded good too!

      Let me know what you end up doing and how it turns out! =)

      God Bless!
      ~ Erika

  3. Christine says

    I tried replacing rice syrup with dates, and now have a clump of nuts and gooey dates, which smells delicious, but didn’t act right. I’m not so good with “playing” with recipes, usually makes it worse, so they’ll go in the dehydrator soon, to try to make a date nut leather-ish food, unless anybody has good ideas. The puffed rice simply would not work themselves in. Do you think I could add more agave syrup to loosen it up, as there’s no organic maple syrup available here. On another note, dates and a cheap food processor was a gamble, I recommend just getting rice syrup! I’m stationed overseas, so selection is limited, but wanted to try this with the new soy beans we have available.

    • says

      Hi Christine!

      Sounds like you’ve had to get creative! =) The consistency of dates can be hard to work with sometimes. More Agave nectar might work, but I hope you were able to salvage the bars – I loved the idea of putting them in your dehydrator. I’m not the hugest fan of Rice Syrup, but it really does a great job of ‘sticking’ everything together.

      God Bless!
      ~ Erika

    • Christine says

      Erika, I am in love with dates now, I made my concoction into small rolled bars and individually wrapped them, when I don’t have time, energy, or ingredients for breakfast, these fill me up. Although they’re not the original, it will work until we’re back to the states.

    • says

      That’s awesome Christine! I love ‘accidents’ in the kitchen that turn out delicious… I think that’s how a lot of my recipes are born! =)

      Enjoy & God Bless!
      ~ Erika

    • says

      Hi William!

      Not necessarily, but in my opinion, it does last longer and holds up better when kept cool. I will oftentimes wrap them individually in saran wrap and then seal 12 of them in a food saver bag and store them in the pantry. Once I open the seal, then I store them in the fridge.

      Hope that helps! =)
      God Bless!

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