Description
These crowd-pleasing homemade nut and seed bars have the most amazing, chewy texture and sweet, nutty flavour. You will love these for a healthy dessert or snack anytime!
Ingredients
Scale
- 1 cup (100 g) quick or rolled oats
- 1 cup (160 g) hemp seeds
- 1 cup packed (220 g), pitted soft dates
- 1/2 cup (50 g) unsweetened fine shredded coconut
- 1/2 cup (120 g) tahini
- 1/4 cup (75 g) maple syrup
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350 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.
- You have a couple of options for mixing the rest of the ingredients. If you have a large food processor, add everything to the oats and blend until fully combined. If not, you can add the dates to the oats and blend to combine, then transfer to a bowl and mix in the rest of the ingredients by hand.
- 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.
Notes
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.
Nutrition
- 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