Salty Sweet Sesame Bars

Some people might gasp in horror, but honestly, I'm kinda over chocolate..... Enter these delicious little sesame bars! Despite all the sweet treats I make, I'm definitely more of a savory girl, so, there's no better combo to me to satisfy that naughty arvo craving than the coming together of salty and sweet.

As the name would suggest, these bars contain a generous amount of sesame, in the form of both the seeds, as well as tahini. Sesame seeds, although tiny are jam packed full of vitamins and minerals, whilst also providing a good source of mono and poly unsaturatured fatty acids. They also contain a number of healthful compounds which have been studied for their antioxidant capabilities. 

An important note before making this recipe is to ensure you use a good quality himalayan or celtic sea salt rather than your every day table salt (which you could throw in the bin at this).  The difference is in the contents. Whilst himalayan or celtic salt is unadulterated, containing up to 84 mineral elements, ordinary table salt has been processed until it contains just sodium chloride, which, when consumed in excess amounts seen in most peoples diets, causes toxic overburden and places an enormous strain on our excretory organs. So, moral of the story is to ditch the regular table salt, and replace it with something more suitable, a simple change, with amazing health benefits.

This recipe makes about 14 bars. Keep them in the fridge to keep them firm and fresh. 

salty swery sesame bars.jpg

Ingredients

 

3/4 cup walnuts

1/2 cup cashews

10 majool dates

3 tbsp sesame seeds

3 tbsp tahini

3 good pinches of himalayan or celtic salt (can add more if you like them a little saltier like me)

1 tbsp lacuma powder (optional)

1 tbsp maca powder (optional)

 

Method

 

Place walnuts and cashews into a food processor and blend until they become a course meal. If you like larger pieces of nuts as seen in the picture, you can add some in just before the final blend.

Remove the pits from the dates and place the dates into the processor. Blend again until the all components are well combined.

Add the rest of the ingredients and once again blend until all are combined and you form a think sticky meal. The mixture should stick together when you pinch it. 

Taste the mixture and add extra salt, or tahini to taste.

Pour mixture into a lined slice tin and press it out to the edges with your fingers. You can use a small cup or glass on its side to roll the mixture evenly and neaten up the edges. 

Place into the fridge to firm up. Remove and cut into small bars. Place back into the fridge until you are ready to eat.