1/2 cup unprocessed honey
150g tahini OR black tahini
100g butter, chopped
11/2 tsp ground cinnamon
11/2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup flaxseeds
1/2 cup pumpkin seeds, plus extra, to garnish
1/3 cup toasted almonds
2/3 cup desiccated coconut
1/2 cup sesame seeds
1/2 cup chia seeds
1/3 cup cocoa nibs, plus extra, to garnish
Line a 15 x 30cm slice tin with baking paper. Put honey, tahini, butter and cinnamon in a small saucepan. Stir over low heat, until melted.
Put oats, sunflower seeds, flaxseeds, pumpkin seeds and almonds in a blender and pulse until combined but still slightly chunky.
Pour into a bowl and add coconut, sesame seeds, chia seeds and cocoa nibs. Add warm tahini mixture and, using your hands, mix thoroughly until well combined.
Press mixture firmly and evenly into the tin – it should be about 1.5cm thick. Use the back of a wet spoon to smooth the top and push extra pumpkin seeds and cocoa nibs into the top, to garnish. Put in freezer for about 2 hours until firm.
Once set, cut into slices about 3 x 6cm. Store in an airtight container in the freezer. The slices will keep for up to 2 months.
For more delicious recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!