Carob and Tahini Seed Bars

Roll the dough out between two layers of baking paper. Keep rolling until dough is...

Ingredients

  • 130g sunflower seeds
  • 100g pitted dates
  • 2 tablespoons Biladi Carob Tahini
  • 2 tablespoons ground flaxseed
  • 2  tablespoons coconut oil, melted
  • 1/2  tablespoon Biladi Tahini
  • 1 egg
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon water
  • pinch of sea salt


Preheat the oven to 180°C.

Place dates in a bowl of hot water and cover. Soak for 10 minutes. Drain and rinse. Then pat dry with a paper towel. Add dates to your food processor. Mix until you have a lumpy paste.

Add sunflower seeds, and blitz until they are chopped into tiny pieces.

Whisk egg with a fork and pour into the food processor. Add the rest of the ingredients, continue to mix until the dough is sticky.

Roll the dough out between two layers of baking paper. Keep rolling until dough is about 4mm thick.

Remove the top piece of parchment paper. Take a sharp knife and cut off the ends so you have a neat looking rectangle. Cut into rectangular pieces. Sprinkle with sea salt if desired.

Cook for 15 minutes. Leave to cool before breaking into bars. Store in an airtight container for up to 5 days.