- 1/2 cup sesame seeds (70 g)
- 1/2 cup hemp seeds (80 g)
- 1/2 cup sunflower seeds (75 g)
- 1/2 cup unsweetened shredded coconut (50 g)
- 2 cups lightly packed, soft and pitted dates (400 g)
- 1/2 cup drippy tahini, peanut butter or almond butter (120 g)
- 3/4 tsp sea salt (optional, I love the salted flavour but you can leave out if you like)
- Add the seeds and coconut to a food processor and pulse a few times to combine.
- Add the dates, peanut butter and sea salt and process until it resembles a crumbly dough.
- Line a square baking pan with parchment or wax paper or saran wrap and press the dough firmly into the pan. Take a few minutes to really work it in there.
- Place the pan in the freezer for 3 hours to firm up.
- Lift the bars out of the pan and cut into 16 bars or squares.
- Store in the fridge for up to 2 weeks or freezer for up to 3 months. They don’t freeze solid and taste amazing straight from the freezer, so I would recommend storing them in a sealed container in the freezer.
- I didn’t add chocolate to mine but for a treat, try them with 1/4 cup of dairy-free chocolate chips, chopped dark chocolate or cacao nibs pulsed in at the end.
- I cut mine into 16 bars but you could 12-14 larger bars, or even 8 really big bars. You can also roll the dough into balls if you prefer.
- Serving Size: 1 bar
- Calories: 202
- Fat: 13 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g