Tahini Hemp Seed Bars
These baked vegan tahini hemp seed bars are easy to make and have the most amazing chewy texture and sweet, nutty, sesame flavour. Perfect for a whole-food snack or dessert!
- dietary needs – vegan, gluten-free, refined sugar-free, nut-free and oil-free
- quick and easy – you’ll need just 6 ingredients and a few minutes of prep time
- travel well – perfect for a lunchbox, road trip, hiking or camping
- Tahini. Good tahini will be wonderfully creamy with a nutty flavour that’s not overly bitter. Look for tahini with just one ingredient: sesame seeds.
- Hemp seeds. High in protein, iron, vitamin E and antioxidants, hemp seeds really pack the nutrition into these bars. Hemp seeds are sometimes called hemp hearts.
- Coconut. Use unsweetened fine or medium shredded coconut. It may be labeled as desiccated coconut.
- Maple syrup. The maple syrup acts as a binder and sweetens the recipe. You can substitute agave or brown rice syrup but I wouldn’t recommend switching to a granular sweetener.
- Dates. Soft, moist dates are best for this recipe. I recommend medjool or sayer dates. If your dates are very dry, soak them in hot water for 15 minutes then drain well before using, however, I recommend using dates that are nice and soft.
- Oats. Use quick, rolled or old fashioned oats. The oats will be processed into a grainy oat flour so any oat variety except steel cut oats works.
Step by Step Instructions
Step 1. Blend the oats into a coarse, grainy flour in your food processor.
They don’t have to be as fine as oat flour but they should be mostly broken down. This should only take a few seconds.
Step 2. Add the rest of the ingredients and process into a thick dough.
I recommend making the dough in a food processor over a blender. Either way, stop to scrape down the sides as needed until you have a thick and sticky but crumbly, uniform dough.
Firmly press the dough into a baking pan, bake, slice and enjoy!
- Storage: Store in a sealed container in the fridge for up to 2 weeks or freeze in a container or freezer-safe bag for up to 3 months.
- Tahini: Can be substituted with peanut butter, almond butter or sunflower seed butter.
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- Preheat the oven to 325 F.
- Place the oats in a food processor or high-speed blender and pulse a few times to create a grainy oat flour. I prefer to use a food processor here.
- Add the rest of the ingredients and mix until it forms a thick, crumbly dough.
- Prepare a 7-8 inch square baking pan with non-stick cooking spray or line with parchment paper so it sticks out over the edge. Parchment is best so you can easily lift the bars out of the pan once baked.
- Press the dough into the pan, taking a few minutes to press it into all corners and getting it as flat as you can.
- Bake for 30 minutes then let cool in the pan for at least 15 minutes. Slice into 16 squares and carefully lift out of the pan. If you used parchment paper, you can lift the whole thing out the pan and slice on a cutting board.
Storage: Let cool then store in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months.
Tahini: Sub with peanut butter, almond butter or sunflower seed butter.
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15 g
- Fat: 10 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 5 g
Keywords: baked tahini bars, hemp seed bars, tahini energy bars
Update Note: Originally published August 15, 2016. Updated with new photos and text February 2020.