If you grew up enjoying sesame snaps for a snack then these are for you! I loved the sweet and nutty flavour of a sesame snap and these little bites give that same taste without all the sugar! When I make these they do not last long in our house!
These energy bites are packed with fibre, healthy fats, and natural sweetness, so are delicious, filling and and give a great boost of energy. They are perfect for a afternoon snack with a coffee or to pop into a lunch box as they don't contain nuts so can be sent into schools (our school just limits nuts, but it is best to check with yours first), they are gluten, dairy and egg free.
Recipe:
65g coconut flakes or desiccated coconut
60g sesame seeds
50g pumpkin seeds
45g sunflower seeds
30g flaxseed
3 tbsp tahini
3 tbsp honey
30g dried cranberries (you can also use apricots or raisons)
pinch of sea salt
Method:
Preheat oven to 180ºC (350ºF). Line a pan with baking paper and lightly grease with some olive or coconut oil. (I use an 8x8 square pan.)
Throw coconut, sesame seeds, pumpkin seeds and sunflower seeds into a large frying pan. Place over medium-low heat and stir occasionally for 5 minutes or until lightly toasted. Remove from heat and place in a large mixing bowl with the ground flax seed, cranberries and sea salt.
Add the honey and tahini into the mixing bowl and mix well until all ingredients are evenly distributed. Transfer mix into the square pan and press down evenly. Take some time to really pack it in there. If you don't pack it down firmly enough, the bars will crumble.
Bake in oven for 15 minutes. Remove from oven and let cool completely. Once cool, lift the baking paper out of the tin and slice into bars with a sharp knife. Enjoy!
Store in an airtight container for up to a week, refrigerate or freeze for longer.
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