Vanilla Tahini Seed Bars


A healthful portable snack bar without grains or nuts. Perfect for nut allergies and lower carb diets! These have a tasty hint of vanilla and lemon zest. Packed with nutritious seeds which are a great source of minerals especially calcium, zinc and iron, beneficial fats, some plant based protein, a solid dose of fibre and some potassium from the dates. As dates are the only sweetener in these bars, they are low in natural low glycemic sugar.

Recipe Makes 12-14 bars


1.5 cups pitted dates (feel free to soak in water and drain before preparing, if your food processor cannot break down dates this will help to soften them)
1.5 cups raw seeds of your choosing, chose any one seed or a combination of what you have on hand. I like to use a blend of hemp and sunflower seeds, pumpkin and sesame
1 cup of unsweetened shredded coconut
1/2 cup of tahini
1/4 cup coconut oil
Zest of 2 organic lemons
2 tsp cinnamon
2 tsp vanilla bean powder or 3 tsp vanilla extract
1/2 tsp sea salt

Optional: Stir in 1/2 cup of goji berries

Chocolate Lovers Option: Omit the lemon zest and sub in 2-3 tbsp cacao powder and 1/2 cup cacao nibs or dark chocolate chips

To Assemble:
1. Combine seeds and dates in a food processor until coarsely broken down
2. Add remaining ingredients and process until well combined, I enjoy them to still be a little seedy but you can break them down as much as you like, texture should be crumply but stick when pressed together
2. Press your mixture evenly into a large roasting pan or baking sheet lined with parchment paper
3. Freeze for 2 + hours to set
4. Remove from freezer and cut evenly into 12-16 bars or squares


Store bars in a sealable container in the refrigerator for up to one month, or an airtight bag in the freezer for up to three months.