I created this bar for my friend Jessica who wanted energy without too much sweetness. This natural protein bar boasts great minerals like selenium, zinc, and calcium. The combination makes a great energy and recovery bar.
You don’t have to dehydrate these bars, but if you do they travel better and have the texture of a store-bought bar.
- 3/4 cup (185 mL) sesame seeds
- 1/2 cup (125 mL) filtered water
- 1 cup (250 mL) figs, chopped
- 1/4 cup (60 mL) honey or rice syrup
- 1/2 cup (125 mL) brazil nuts
- 3/4 cup (185 mL) walnuts
- 1/4 cup (60 mL) hemp or flax protein powder
- 1/2 tbsp (7.5 mL) pure vanilla extract
- 1/2 tbsp (7.5 mL) cinnamon
- 3/4 cup (185 mL) pumpkin seeds
- 1/4 tsp (1 mL) grey sea salt or pink rock salt (optional)
- Soak sesame seeds in water for 2-4 hours.
- Blend the sesame seeds and figs in food processor with the S-blade, then add sweetener and the remaining ingredients, mixing well until blended but chunky.
- Evenly roll out the mixture onto parchment-lined dehydrator trays (or cookie tray if using an oven) to 1/2 inch (1 cm) thickness.
- Dehydrate for 3 hours at 150°F (65°C) and then reduce heat to 115°F (45°C) for 3 more hours. If using an oven, bake at 150°F (65°C) for 2 hours. Be very careful not to overcook the seeds, or the nutritional value of the essential fats will be lost.
- Cool completely and cut into bars (with the paper left underneath for support) with a clean pair of kitchen scissors.
- Wrap bars individually or place them in a cookie tin and store in the fridge.
- If you have a 12 cup food processor, you can double the recipe to increase the number of bars. Just ensure the ingredients are well mixed but have a chunky consistency.