Description
Scale
Ingredients
- 1 cup white and/or black sesame seeds
- ½ cup flax seeds
- ¾ cup softened unsweetened coconut butter
- ½ cup pumpkin seeds
- ½ teaspoon sea salt
- ¼ cup raw unfiltered honey
- 2 tablespoons unsweetened creamy peanut butter (or nut butter of your choice)
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Line an 8×8″ glass baking dish parchment paper, leaving a generous overhang on all sides. Mix sesame, flax, pumpkin seeds, and salt in a large bowl. Mix honey, coconut butter, nut butter, and vanilla in a small bowl. Add to sesame seed mixture and mix well.
- Scrape mixture into prepared baking dish; press firmly into an even layer. Bake until golden brown around the edges, about 20 minutes. Transfer to a wire rack and let cool until firm, about 40-50 minutes. Lift out of baking dish and cut into 16 bars.
Notes
I adapted this recipe to include one of my favorite things: coconut butter! To make your own coconut butter (so much tastier and more affordable than buying it) requires a little time and patience (about 15 minutes) but it’s super simple.
You’ll need:
- 1 pound dried, shredded or flaked, unsweetened coconut
- Food processor or Vitamix blender
Instructions:
- Put 1 pound or 4-5 cups of dried coconut in the food processor or blender. Mix on high speed, scraping down the sides often for approximately 15 or 18 minutes, until a thick paste is formed.
- Scrape down the sides of the processor as often as necessary to continue processing the coconut. Around minute 15, the coconut starts to become a buttery paste. The process is finished when the coconut has been ground to the consistency of a creamy nut butter.
- Store the coconut butter in a dry, cool place, warming before use in a bowl of hot water.
Coconut butter is not coconut oil. Coconut oil is made from the extracted fat of the coconut meat. Coconut butter is made from coconut meat that includes the fibrous shreds. Shreds from dried coconut. It’s easy to make your own, it simply requires a little time. It takes about 15 minutes. If you don’t want to use coconut butter, simply use unsweetened coconut flakes instead.
Adapted from Molly Mitchell of Rose’s Fine Food in Bon Appétit