I've always loved 'sesame snaps' and have been wanting to make a healthier version for a while. There bars are somewhere in between a sesame snap and a muesli bar and are super delicious.
The combination of nutty sesame seeds, sweet rice syrup, smooth peanut butter and sweet coconut is just perfect and these bars can be adapted in a number of ways including be cooked or raw.
As these are vegan they have no egg or any other ingredients that shouldn't be consumed right from the bowl. Enjoy raw after setting in the fridge for an hour or pop them in the oven for a golden, crunchy treat.
Preparation Time: 5 minutes
Cooking Time: 20 minutes oven or 1 hour in the fridge
Makes: 12 small squares
Ingredients 2 tbsp Chia seeds
1/4 cup Coconut flakes, unsweetened
1/4 cup Pumpkin seeds
1/4 cup Sunflower seeds
1/4 cup Ground flax
1/2 cup Rice malt syrup
1/3 cup Peanut butter, smooth organic
1 cup Sesame seeds
Place the peanut butter and rice malt syrup in a non stick pan over a medium heat and stir until combined.
Once smooth add in the dry ingredients. With a large wooden spoon or spatula, mix all the ingredients until all the seeds are coated with the syrup and peanut butter mixture.
Transfer the warm mixture into a shallow baking paper lined tray and firmly press down with a spoon until flat.
Either set in the fridge for 1-2 hours or until fully cooled and firm or place into a 140C oven for 20 minutes or until golden.
Cut into desired portions and enjoy!
NOTES: If keeping raw store in the refrigerator. For cooked a jar in the pantry is fine.
Try adding 1/4 cup dried fruit, chocolate chips, slivered or finely chopped raw nuts or another nut butter!.