Tahini Granola Bars
Ingredients
- 3 tablespoons coconut oil
- 1/2 cup tahini
- 1/2 cup sticky liqiuid coconut flower nectar syrup , can also sub with maple syrup, sugar free maple syrup such as Lakanto, Sukrin Gold, brown rice syrup or honey if not vegan
- 1 teaspoon vanilla extract
- 1/3 cup finely ground oat flour OR superfine blanched almond flour
- 2 1/2 cups gluten free rolled oats
- 1/4 cup unsweetened shredded coconut
- 1/4 cup finely chopped almonds OR puffed brown rice cereal
- 1 tablespoon sesame seeds
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon Himalayan pink salt or sea salt
- 1/2 tablespoon water
Instructions
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Line an 8x8 baking pan with parchment paper, leaving a slight overhang for easier removal. Set aside.
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In a large pot, heat coconut oil, tahini and liquid sweetener over low-heat until the mixture comes to a boil, stirring constantly. Lower the heat and simmer until the mixture is slightly thickened, about 1 minute. Remove pot from heat. Stir in vanilla and salt until combined. Using a rubber spatula, stir in the oats, flour, coconut, chopped almonds, sesame seeds, cinnamon and salt. Add water as needed and stir until the mixture is combined.
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Transfer the mixture into the prepared pan while pressing down very firmly and flattening with a spatula until tight and compressed.
FOR NO BAKE GRANOLA BARS:
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Place the pan in the freezer for 1 hour or until bars are set.
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Use the parchment overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into even bars. Bars get softer when left out at room temperature. Store leftovers in a clear resealable bag or container in the fridge or freezer.
TO BAKE GRANOLA BARS:
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Bake in preheated oven at 325 for 15-18 minutes, until edges are slightly brown.
Remove from oven and allow to cool completely.
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Use the parchment overhang to transfer the uncut bars to a cutting board.
Using a sharp knife, cut into even bars. Store leftovers in a clear resealable bag or container in the fridge or freezer.