Loaded Sesame Bars

Adapted from a recipe given to me by my mama, the best cook I know!

Prep time: 20 minutes
Chill time: 1+ hour
Servings: 6-8

• 1 cup toasted white sesame seeds

• 1 cup roasted, unsalted sunflower seeds

• 1 cup shredded unsweetened coconut

• 2 cups trail mix*

• 8 Tbsp vegan butter**

• ¼ cup honey

• ½ cup coconut sugar

*The best mix I’ve found for this specific recipe includes macadamia nuts and goji berries; it’s available at Fred Meyer.

**I like Miyoko’s Organic Cultured Vegan Butter.
**If you choose unsalted butter, add a pinch of salt to the butter-sugar mixture.

Directions:

Preheat the oven to 350F and place a rack in the center. Line an 8-inch square baking dish with nonstick foil (or spray the foil with baking spray).

Spread the sesame seeds, sunflower seeds, and coconut on a baking sheet and bake for 3-4 minutes, keeping an eye on them to make sure they don’t burn. Remove from oven and let cool.

Chop the trail mix into pieces no larger than ½” and combine in a large mixing bowl with sesame seeds, sunflower seeds, and coconut. Mix well.

In a small saucepan, combine butter, honey, and coconut sugar. Heat on medium and stir together until a sticky paste forms.

Pour paste over seed seed-trail mix mixture and stir until evenly combined. Transfer mixture into baking dish and press firmly into dish. Let cool completely, then refrigerate for at least one hour. Cut into 16 squares to serve.