Best Energy Bars
These homemade energy snack seed bars with tahini and honey are crunchy, chewy, energizing and deliciously seedy. Packed full of crunch, they're super easy to make and perfect for a healthful snack with a cup of tea or on-the-go!
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Servings: 25 squares
Equipment
- 1 medium or large mixing bowl
- 1 8x8 square baking dish lined with parchment paper
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- ⅓ cup (80 grams) tahini
- ⅓ cup (107 grams) pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup (93 grams) unsweetened shredded coconut
- ½ cup (67 grams) raw sunflower seeds
- ¼ cup (16 grams) raw pumpkin seed
- ¼ (¼ grams) sesame seeds
- ¼ cup (50 grams) hemp seeds
- ¼ cup (42 grams) chia seeds
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ⅛ teaspoon cayenne pepper
Instructions
- 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 the tahini and honey. Stir and warm until just beginning to bubble. Remove from heat and add vanilla. This can also be done over a double boiler to protect the nutrients in the honey.⅓ cup tahini, ⅓ cup pure maple syrup or honey, 1 teaspoon vanilla extract
- 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.1 cup unsweetened shredded coconut, ½ cup raw sunflower seeds, ¼ cup raw pumpkin seed, ¼ sesame seeds, ¼ cup hemp seeds, ¼ cup chia seeds, ½ teaspoon ground cinnamon, ¼ teaspoon fine sea salt, ⅛ teaspoon cayenne pepper
- Pour into prepared pan and press firmly until well 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.
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Notes
For optimal freshness I recommend storing these bars in an airtight container in the refrigerator for up to a week. Or, freeze individually wrapped for up to 3 months.
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