Ingredients
Scale
- 1 cup pumpkin seeds (like this)
- 1/4 cup sunflower seeds (like this)
- 1 cup mixed nuts, coarsely chopped (I used pistachios and cashews)
- 1 tbsp chia seeds (I use THIS brand)
- 1/2 cup dried fruit (I used apricots, raisins, and dates)
- 2 tbsp coconut oil
- 1/3 cup tahini (like this)
- 1–2 tbsp honey
- pinch of salt
Instructions
- Line a 9×11 or 8×8 baking pan with parchment paper.
- In a large bowl, combine pumpkin seeds, sunflower seeds, mixed nuts, and chia seeds. Set aside.
- In a food processor, process dried fruit into tiny pieces, until crumbly but not quite a paste. Set aside.
- In a small pot, melt coconut oil. Turn off heat and add tahini, honey and salt. Stir until creamy smooth. Mix in dried fruit.
- Pour tahini mixture over nuts and seeds and mix until thoroughly incorporated. Press mixture into prepared pan, and with the back of a wooden spoon or bottom of wide drinking glass, press down firmly and evenly.
- Place in fridge or freezer to set for at least 2 hours to harden. Cut into desired size bars.
- Store in air tight container in fridge or freezer as these bar will get soft at room temperature.
Notes
** For better digestion, I always recommend using soaked/sprouted nuts and seeds. You can either buy them already soaked OR make your own. Simply soak in water with a bit of sea salt overnight. Drain and rinse. And dehydrate at 110’F until crispy.