Tahini Hemp Seed Bars
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!
Servings: 16
Ingredients
- 1 cup quick oats or rolled oats 100 g
- 1 cup hemp seeds 160 g
- 1 cup packed, soft pitted dates 220 g
- 1/2 cup unsweetened fine shredded coconut 50 g
- 1/2 cup tahini 120 g
- 1/4 cup maple syrup 75 g
- 1/2 tsp sea salt
Instructions
- Preheat the oven to 350 F. 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.
- Place the oats in a food processor and pulse a few times to create a grainy oat flour.1 cup quick oats or rolled oats
- You have a couple of options for mixing the rest of the ingredients. If you have a large enough food processor, add everything to the oats and blend until fully combined. The dough is heavy and thick, so a powerful food processor helps. If not, you can add the dates to the oats and blend to combine, then transfer to a large mixing bowl and mix in the rest of the ingredients by hand.1 cup hemp seeds, 1 cup packed, soft pitted dates, 1/2 cup unsweetened fine shredded coconut, 1/2 cup tahini, 1/4 cup maple syrup, 1/2 tsp sea salt
- 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 before handling or slicing to let them firm. Slice into bars.
Video
Notes
Storage: Let cool then store in a sealed container in the fridge for up to 1 week or freezer for up to 3 months.
Tahini: Sub with peanut butter, almond butter or sunflower seed butter.
Nutrition
Serving: 1bar | Calories: 200kcal | Carbohydrates: 24g | Protein: 5g | Fat: 10g | Fiber: 4g | Sugar: 15g