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Recipe Detail Page
No-Bake Tahini Granola Bars with Freeze-Dried Strawberries
Early Summer 2023
These chewy, no-bake granola bars help take the pressure off coordinating breakfast for a crowd. Set them out as part of a mini buffet with yogurt and fruit, or simply hand out bars as friends and family roll out of bed. Freezedried strawberries are available at many natural food shops, or you could substitute another favourite dried fruit. Cocoa nibs can be found at bulkbarn.ca.
Makes 20 bars
2 1/4 cups (560 mL) quick oats
3/4 cup (175 mL) puffed brown rice
1 1/3 cups (330 mL) flaked coconut, divided
6 tbsp (90 mL) cocoa nibs, divided
3 tbsp + 1 1/2 tsp (45 mL + 7 mL) black sesame seeds, divided
1/2 cup (125 mL) honey
1/3 cup (80 mL) tahini
1/3 cup (80 mL) brown sugar
1/4 cup (60 mL) coconut oil
1 tbsp (15 mL) vanilla extract
1/2 tsp (2 mL) fine sea salt
2 cups (500 mL) freeze-dried strawberries, roughly chopped, divided
1. Line a 9 x 13-inch (23 x 33-cm) baking pan with two pieces of overhanging parchment paper.
2. Toss oats with rice puffs, 1 cup (250 mL) coconut, 4 tbsp (60 mL) cocoa nibs and 3 tbsp (45 mL) black sesame seeds in a large bowl.
3. Combine honey, tahini, sugar, oil, vanilla and salt in a small pot. Heat over medium, while whisking, until oil has melted and no lumps remain, 5 to 7 minutes. Remove from heat.
4. Drizzle honey mixture over oat mixture, then stir to coat. Add 1 1/2 cups (375 mL) strawberries. Stir to combine then transfer to prepared baking pan. Spread mixture in an even layer. Sprinkle with remaining 1/2 cup (125 mL) strawberries, 1/3 cup (80 mL) coconut, 2 tbsp (30 mL) cocoa nibs and 1 1/2 tsp (7 mL) sesame seeds. Press down, using a spatula or the bottom of a measuring cup, to flatten top and adhere garnish. Cool in fridge until set, about 1 hour.
5. To serve, cut in half lengthwise, then cut each section into 10 bars. Store in an airtight container at room temperature for up to 2 weeks.
Makes 20 bars
