Seed Tahini Energy Bars
Equipment
- 1 Medium or large mixing bowl
- 1 9x12 square baking dish lined with parchment paper
Ingredients
- 3/4 cup tahini
- 1/2 cup pure maple syrup or honey
- 2 tsps vanilla extract
- 2 cups unsweetened shredded coconut
- 1 cup raw pumpkin seed
- 1/2 cup raw sunflower seeds
- 1/2 cup sesame seed
- 1/2 cup hemp seeds
- 1/2 cup chia seeds
- 1 tsp ground cinnamon
- 1/2 tsp unrefined sea salt
- 1/2 tsp cayenne pepper
Instructions
- Preheat oven to 325°F. Line an 9x12" square pan with unbleached parchment paper and set aside.
- In a small saucepan over medium heat, add the tahini and honey. Stir and warm until just beginning to bubble. Remove from heat and add vanilla. This can also be done over a double boiler to protect the nutrients in the honey.
- In a large bowl, add coconut, sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds, chia seeds, cinnamon, salt and cayenne. Mix well. Add the tahini mixture and stir until evenly combined.
- Pour into prepared pan and press firmly until well packed.
- Bake for 25-30 minutes until golden. Cool completely in pan on cooling rack. Remove from pan by lifting out parchment paper. Slice into squares.
Notes
For optimal freshness I recommend storing these bars in an airtight container in the refrigerator for up to a week. Or, freeze individually wrapped for up to 3 months.
