Double Sesame Crispy Brown Rice Bars dunked in tahini are the ultimate seed-and-whole-grain-packed treat. Plant-based and gluten free: Enjoy these nutritious bars for breakfast, dessert, or a midday snack. Oh, tahini. I can’t seem to express my love for this powerhouse seed butter enough. But alas, here we are with another tahini recipe. I just really want you to share in my love for Soom tahini, mostly. Have you tried it yet? Can we please romanticize about it together? It’s the pantry spread of my dreams.
And did I mention how nutritious these bars are? Not only are they packed with whole grains, but also heart-healthy fats and cholesterol-lowering phytosterols from the sesame seeds.
They can do double-duty by satisfying both a sweet and salty snack craving while supplying good-for-you nutrients to help power you through a busy day. I can also confirm that they make a great Netflix accompaniment. Which, side note: I am 100% committed to watching Season 2 of Stranger Things this weekend. It’s supposed to be raining most of the weekend in Birmingham, so I have zero excuses to keep putting it off. BIG plans, I know.So here’s what you need to do from here:
1. Make a batch of these seed-and-whole-grain-packed bars.
2. Stash them in an airtight container in the refrigerator.
3. Reach for one (or two) any time a snack craving strikes.
5. Often.Kid-friendly, super rich and decadent-tasting, SO DANG SIMPLE, and did I mention insanely delicious?
Yeah. This is how to win snack time, friends.
- 3 Tbsp. coconut oil, divided
- ½ cup, plus 1 Tbsp. honey
- ½ tsp. kosher salt
- 1 tsp. vanilla extract
- 2 Tbsp. tahini (sesame seed paste)
- 2 Tbsp. unsalted cashew butter
- 2 cups brown rice crisps
- ½ cup unsalted sunflower seeds
- Optional: sesame seeds for sprinkling
- Combine 2 Tbsp. of the coconut oil, ½ cup honey, and salt in a medium saucepan; heat over medium heat until melted, whisking often.
- Remove from heat and whisk in vanilla, 1 Tbsp. of the tahini, and 1 Tbsp. of the cashew butter. Working quickly, stir in brown rice crisps and sunflower seeds.
- Firmly press mixture into an 8x8 baking dish lined with lightly greased parchment paper. Freeze for 20 minutes, or until firm. Slice into 12 bars.
- Melt remaining 1 Tbsp. of coconut oil in a medium-size bowl. Whisk in remaining 1 Tbsp. honey, 1 Tbsp. tahini and 1 Tbsp. cashew butter.
- Dip one end of each of the bars into the mixture, allowing the excess to drip off, then place on a baking sheet lined with parchment paper. Sprinkle with sesame seeds, if desired.
- Repeat with the remaining bars. Place in the freezer for 10 minutes or until set. Store leftovers in an airtight container refrigerated for up to 1 week.