These Sesame Date Bars are super easy to make and packed with plant-based protein from chickpeas, nuts and seeds.
Course Breakfast, Dessert, Snack
Prep Time 10minutes
Freezing Time 30minutes
Total Time 40minutes
Author Stephanie McKercher, RDN
1 ½cupspitted medjool dates,soaked in water (12 ounces, 13-15 dates)
1 ¼cupsroasted and salted pistachios(shelled)
1cupcashew halves and pieces(raw)
¼cupchickpea flour(garbanzo bean flour)
¼cuptahini(sesame seed paste)
2teaspoonsgrated orange peel(optional)
2tablespoonsorange juice(½ medium)
2tablespoonstoasted sesame seeds
Drain dates from soaking water and add to food processor cup or high-speed blender container. (I used a Ninja blender.) Add pistachios, cashews, chickpea flour, tahini, orange peel, orange juice, cinnamon, ginger, and salt. Cover and pulse food processor or blender 5-7 times, or until the mixture sticks together when pressed between your fingers but still has some larger pieces for texture. Pause to scrape the edges with a spatula as needed.
Transfer the mixture to a parchment-lined 8x8-inch baking dish. Use your hands, a spatula, or the back of a wooden spoon to press the mixture into the dish until the surface is smooth and flat and looks like dough. Sprinkle toasted sesame seeds on top and press again with a spatula or spoon to set the seeds into the surface of the dough.
Cover and freeze at least 30 minutes. Remove parchment paper with dough from the dish and transfer to a cutting board. Slice into 16 squares (or as desired for serving).
To soak dates: Add dates to a large bowl and cover with water. Rest on the counter (or in the fridge) at least 5 minutes, or until dates are softened. Drain and discard soaking water.Store bars in the fridge or freezer.
This recipe originally appeared on GratefulGrazer.com.