Because these bars pack well, they’re great for taking along on all-day adventures.
Coat the parchment and pan sides with cooking spray.
Combine tahini and honey in a small saucepan over medium heat.
Cook, stirring, until just mixed and warmed, about 2 minutes.
Remove from heat; stir in vanilla and salt.
Combine coconut, pepitas, sunflower seeds, chia seeds, and hemp seeds in a large bowl.
Add the tahini mixture and stir until evenly coated.
Press the mixture firmly into the prepared pan.
Bake until golden, 30 to 35 minutes.
Let cool completely in the pan on a wire rack.
Using the overhanging parchment, lift out the uncut squares.
Place on a cutting board and cut into 25 squares.
To make ahead: Refrigerate in an airtight container for up to 1 week.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
