Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly spray with cooking spray.
- Toast raw cashews, almonds, coconut flakes, 1/4 cup sesame seeds, and 3 tablespoons hemp seeds on a baking sheet for 8-12 minutes, until golden brown. Let cool slightly.
- Combine the toasted nuts and seeds, cooked quinoa, tahini, cinnamon, and kosher salt in a food processor. Process until finely chopped.
- Heat honey and coconut oil in a small saucepan until boiling. Cook for 1 minute, then remove from heat and stir in vanilla. Pour over the cashew/seed mixture and stir to coat.
- Stir in the goji berries. Press the mixture firmly into the prepared pan using a greased measuring cup or wet hands. Sprinkle remaining 1 tbsp sesame and hemp seeds on top, pressing gently to adhere.
- Bake for 25-30 minutes until golden brown. Let cool completely in the pan, then lift out using the parchment paper. Cut into bars and store in an airtight container.
Notes
- Use raw, unsalted nuts and seeds for the best flavor and texture.
- Ensure the mixture is pressed very firmly into the pan for bars that hold their shape.
- For a chewier texture, reduce baking time slightly. For crispier bars, bake a few minutes longer.
- Store in an airtight container at room temperature for up to a week, or in the refrigerator for longer shelf life. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure the mixture is pressed very firmly into the pan for bars that hold their shape.
- For a chewier texture, reduce baking time slightly. For crispier bars, bake a few minutes longer.
- Store in an airtight container at room temperature for up to a week, or in the refrigerator for longer shelf life. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.