These healthy homemade energy snack seed bars with tahini and honey are crunchy, chewy, energizing and deliciously seedy. Packed full of nutrients, they're super easy to make and perfect for a healthy snack with a cup of tea or on-the-go!
Why you'll love these seedy power snacks
- These seed squares are gluten-free, nut-free and grain-free. They are also Paleo seed bars so fell free to indulge.
- They're crunchy, chewy, convenient, transportable, seedy, simple and energy boosting protein bars. Perfect for grab-and-go and makes for a good breakfast alternative.
- There is no coconut oil but I did include coconut flakes which adds a subtle coconut flavor.
- It's nice to have a recipe with seeds, especially for those with nut allergies, and this raw seed bar recipe makes a perfect seeds snack.
- Seeds are essential to a plant-based diet as they're high in fiber, protein and good fats. They also contain iron, calcium, magnesium and phosphorus which all support optimum body function. Nutritional powerhouse in a seedy bite!
If you love these seed snacks try these recipes:
- No bake black bean chocolate fudge brownies
- 3-ingredient banana oatmeal breakfast cookies
- Matcha dark chocolate mint cups
- Chewy chocolate chip granola bars
Noteworthy ingredients and substitutions
- Tahini and sesame seeds: are high in antioxidants, selenium, fiber and minerals.
- Sunflower seeds: contain B vitamins, minerals and antioxidant-rich selenium and vitamin E.
- Pumpkin seed: are high in zinc which helps support immunity.
- Hemp seeds: of all the seeds, contains the highest amount of protein and is rich in potassium and vitamin E.
- Chia seeds: are a great source of plant-based Omega 3, and high in fiber.
- Unsweetened shredded coconut: is high in fiber and MCTs (medium-chain triglycerides) which support heart health.
- Honey: is rich in antioxidants and works well to add a little sweetness and bind the seeds together. You can also use maple syrup or a combination of the two.
see recipe card for all ingredients and quantities
How to make this seed bars recipe
Preheat oven to 325°F. Line an 8" square pan with unbleached parchment paper and set aside.
In a small saucepan over medium heat, add tahini and honey. Stir and warm until just beginning to bubble. Remove from heat and add vanilla.
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.
Note: I like to cover the mixture with a piece of parchment paper and press down really well with my hands or a small book to make sure it's tightly 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 25 squares.
Tips, Tricks and Variations
- Pure maple syrup will make these snack bars vegan but you can also use honey or brown rice syrup. You'll need to warm the natural sweetener with the seed butter to make it easier to combine and help the seeds stick together.
- No need for a food processor, just give these granola bars (without oats) snack a good mix with a spoon or sturdy silicone spatula.
- Variations of seed recipes are easy to make. You can create homemade nut and seed bars by swapping in some chopped nuts for seeds, and you'll have a healthy nut and seed slice to snack on. If you'd like more of a chia seed bar recipe, swap in a couple more tablespoons of chia. You can do the same if you want sesame seed bars. In fact, sesame seed bars with peanut butter work really well so swap the tahini for peanut butter.
- I did not include flax seeds in my recipe but they can be swapped in as well.
- Feel free to mix up the seeds or add nuts but try to keep the final amounts consistent so the seed recipe holds together.
- Cardamon or a tiny pinch of cloves or nutmeg can bring these bars next level.
The binding agent for these super seed bars is tahini and honey. If you're over-generous with the seeds or shredded coconut, there may not be enough binder to hold. I also find that if I warm the honey and tahini until just starting to bubble, they will have broken down enough to blend well and help the bars stick together better.
I use raw seeds in my seed bar recipe but roasted seeds will work well and give the bars a roasted flavor. I prefer to roast my own seeds in a 350°F oven for about 8-12 minutes. Or, in a dry frying pan over medium heat until they toast and become aromatic.
- These energy bars can be stored at room temperature but they can become soft. I prefer to refrigerate them in an airtight container. They will last a week.
- They can also be stored in the freezer for up to 3 months. Wrap individually for a grab-and-go snack. They may soften a little after thawing.