Ingredients
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⅓ cup tahini
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⅓ cup honey
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1 teaspoon vanilla extract
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¼ teaspoon salt
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1 cup shredded unsweetened coconut
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½ cup raw unsalted pepitas (see Tip)
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½ cup unsalted sunflower seeds
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¼ cup chia seeds
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¼ cup hemp seeds
Directions
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Preheat oven to 325 degrees F. Line an 8-inch-square pan with parchment paper, leaving extra hanging over 2 sides. Coat the parchment and pan sides with cooking spray.
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Combine tahini and honey in a small saucepan over medium heat. Cook, stirring, until just mixed and warmed, about 2 minutes. Remove from heat; stir in vanilla and salt.
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Combine coconut, pepitas, sunflower seeds, chia seeds, and hemp seeds in a large bowl. Add the tahini mixture and stir until evenly coated. Press the mixture firmly into the prepared pan.
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Bake until golden, 30 to 35 minutes. Let cool completely in the pan on a wire rack. Using the overhanging parchment, lift out the uncut squares. Place on a cutting board and cut into 25 squares.
