Ingredients
- 1/3 cup tahini
- 1/3 cup honey
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- cup unsweetened shredded coconut
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup of hemp hearts
- Preheat oven to 325°F. Line
an 8-inch square baking pan
with parchment paper,
extending paper over edges.
Coat parchment and pan sides
with cooking spray. - In a small saucepan
combine tahini and honey.
Cook over medium 2 minutes,
stirring until just mixed and
warmed. Remove from heat;
stir in vanilla and salt. - In a large bowl combine
remaining ingredients. Add
tahini mixture; stir until evenly
coated. Press mixture firmly
into prepared pan. - Bake 30 to 35 minutes
or until golden. Let cool
completely in pan on a wire
rack. Use parchment to lift
from pan; cut into squares.
Makes 25 squares.
TO STORE Place cooled bars
in an airtight container.
Refrigerate up to 1 week.
PER SQUARE 110 cal., 9 g
fat (3 g sat. fat), O mg chol.,
27 mg sodium, 7 g carb., 2 g
fiber, 4 g sugars, 3 g pro.