Close
Prep Time:15 minsAdditional Time:55 minsTotal Time:1 hr 10 minsServings:25Yield:25 barsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:55 minsTotal Time:1 hr 10 minsServings:25Yield:25 bars
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:55 mins
Additional Time:
55 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:25
Servings:
25
Yield:25 bars
Yield:
25 bars
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cuptahini⅓cuphoney1teaspoonvanilla extract¼teaspoonsalt1cupshredded unsweetened coconut½cupraw unsalted pepitas (see Tip)½cupunsalted sunflower seeds¼cupchia seeds¼cuphemp seeds
Cook Mode(Keep screen awake)
Ingredients
⅓cuptahini
⅓cuphoney
1teaspoonvanilla extract
¼teaspoonsalt
1cupshredded unsweetened coconut
½cupraw unsalted pepitas (see Tip)
½cupunsalted sunflower seeds
¼cupchia seeds
¼cuphemp seeds
DirectionsPreheat oven to 325 degrees F. Line an 8-inch-square pan with parchment paper, leaving extra hanging over 2 sides. Coat the parchment and pan sides with cooking spray.Combine tahini and honey in a small saucepan over medium heat. Cook, stirring, until just mixed and warmed, about 2 minutes. Remove from heat; stir in vanilla and salt.Combine coconut, pepitas, sunflower seeds, chia seeds, and hemp seeds in a large bowl. Add the tahini mixture and stir until evenly coated. Press the mixture firmly into the prepared pan.Bake until golden, 30 to 35 minutes. Let cool completely in the pan on a wire rack. Using the overhanging parchment, lift out the uncut squares. Place on a cutting board and cut into 25 squares.TipsTip: Pepitas are pumpkin seeds, but they differ from the seeds you scrape out of your Halloween pumpkin: they come from certain varieties of pumpkins that produce seeds without a tough outer hull. You can find pepitas in bulk bins in natural-foods stores and large supermarkets, and online at nuts.com and elsewhere.To make ahead: Refrigerate in an airtight container for up to 1 week.Equipment: Parchment paperOriginally appeared: Diabetic Living Magazine, Summer 2019
Directions
Preheat oven to 325 degrees F. Line an 8-inch-square pan with parchment paper, leaving extra hanging over 2 sides. Coat the parchment and pan sides with cooking spray.Combine tahini and honey in a small saucepan over medium heat. Cook, stirring, until just mixed and warmed, about 2 minutes. Remove from heat; stir in vanilla and salt.Combine coconut, pepitas, sunflower seeds, chia seeds, and hemp seeds in a large bowl. Add the tahini mixture and stir until evenly coated. Press the mixture firmly into the prepared pan.Bake until golden, 30 to 35 minutes. Let cool completely in the pan on a wire rack. Using the overhanging parchment, lift out the uncut squares. Place on a cutting board and cut into 25 squares.TipsTip: Pepitas are pumpkin seeds, but they differ from the seeds you scrape out of your Halloween pumpkin: they come from certain varieties of pumpkins that produce seeds without a tough outer hull. You can find pepitas in bulk bins in natural-foods stores and large supermarkets, and online at nuts.com and elsewhere.To make ahead: Refrigerate in an airtight container for up to 1 week.Equipment: Parchment paper
Preheat oven to 325 degrees F. Line an 8-inch-square pan with parchment paper, leaving extra hanging over 2 sides. Coat the parchment and pan sides with cooking spray.
Combine tahini and honey in a small saucepan over medium heat. Cook, stirring, until just mixed and warmed, about 2 minutes. Remove from heat; stir in vanilla and salt.
Combine coconut, pepitas, sunflower seeds, chia seeds, and hemp seeds in a large bowl. Add the tahini mixture and stir until evenly coated. Press the mixture firmly into the prepared pan.
Bake until golden, 30 to 35 minutes. Let cool completely in the pan on a wire rack. Using the overhanging parchment, lift out the uncut squares. Place on a cutting board and cut into 25 squares.
Tips
Tip: Pepitas are pumpkin seeds, but they differ from the seeds you scrape out of your Halloween pumpkin: they come from certain varieties of pumpkins that produce seeds without a tough outer hull. You can find pepitas in bulk bins in natural-foods stores and large supermarkets, and online at nuts.com and elsewhere.
To make ahead: Refrigerate in an airtight container for up to 1 week.
Equipment: Parchment paper
Originally appeared: Diabetic Living Magazine, Summer 2019
Rate ItPrint
Nutrition Facts(per serving)110Calories9gFat7gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
