Go Back
Print

Sesame-Coconut-Almond Bars

Mexico has a delightful sesame bar (pasteli) that I still long for, but it's equal parts sesame and honey and that's just too much honey. These bars, on the other hand, are loaded with sesame seeds, coconut and toasted almonds with a touch of honey and almond butter so they stick together perfectly. Loaded with nutrients and flavor, these energy bars are the real deal and super easy to make.
Course Breakfast
Cuisine American
Servings 16 bars
Author The Cowgirl Gourmet adapted this recipe from the September 2015 issue of Bon Appetit

Ingredients

  • 1 1/4 cups white* and/or black sesame seeds I used 3/4 cup white sesame seeds and 1/2 cup black sesame seeds
  • 3/4 cup unsweetened shredded coconut
  • 1/3 cup toasted almonds toast for 8-10 minutes in a 350 degree oven until golden and fragrant, coarsely chopped
  • 1/4 teaspoon kosher salt
  • 1/4 cup raw honey
  • 2 tablespoons almond butter
  • 1/4 teaspoon vanilla extract or vanilla bean paste

Instructions

  1. Preheat oven to 350 degrees. Butter an 8x8 glass dish and then place a piece of parchment paper in the bottom of the dish.

  2. In a big bowl, add sesame seeds, coconut and chopped almonds and stir to combine.

  3. In a small bowl, add the honey, almond butter, vanilla and salt. Microwave honey mixture for 30 seconds and stir well to combine.

    Pour honey mixture over sesame concoction and mix well.

  4. Scrape mixture into the prepared glass dish; using your fingers or an offset spatula or spatula, press firmly into an even layer.

    Bake for 20-25 minutes until golden brown around the edges.

  5. Transfer to a wire rack and let cool until firm, about an hour. Holding the parchment paper, lift bars out of the baking dish and cut into 16 pieces. If the bars start to crumble, let it cool a bit longer.

  6. Store bars tightly wrapped at room temperature or in the refrigerator. If refrigerating the bars, let them come to room temperature before serving.

Recipe Notes

Preheat oven to 350 degrees. Butter an 8x8 glass dish and then place a piece of parchment paper in the bottom of the dish. In a big bowl, add sesame seeds, coconut and chopped almonds and stir to combine. In a small bowl, add the honey, almond butter, vanilla and salt. Microwave honey mixture for 30 seconds and stir well to combine. Pour honey mixture over sesame concoction and mix well. Scrape mixture into the prepared glass dish; using your fingers or an offset spatula or spatula, press firmly into an even layer. Bake for 20-25 minutes until golden brown around the edges. Transfer to a wire rack and let cool until firm, about an hour. Holding the parchment paper, lift bars out of the baking dish and cut into 16 pieces. If the bars start to crumble, let it cool a bit longer. Store bars tightly wrapped at room temperature or in the refrigerator. If refrigerating the bars, let them come to room temperature before serving.