Sesame, Chocolate, Nutty Bites
Servings: 28
Preparation Time: 20 minutes + 4 hours chilling
Ingredients:
- 1/4 cup raw honey
- 2 tablespoons raw sunflower seeds
- 2 tablespoon walnuts
- 2 tablespoons cocoa powder
- 2 tablespoons raw cashews
- 1 tablespoon almond butter
- 2 tablespoons pumpkin seeds
- 3 tablespoons shredded coconut
- 1 teaspoon coconut oil
- 6 tablespoons sesame seeds, divided use
- parchment paper (preferably unbleached natural), optional
- invisible tape, optional
- stickers, optional
Directions:
Lightly grease the mixing bowl for easier removal.
Place ingredients into a bowl, reserving 3 tablespoons of sesame seeds for later use. Mix together. The mixture will be very thick and difficult to stir.
Line the bottom and sides of a 7 x 5-inch dish with a sheet of parchment paper. Lightly grease the parchment paper with coconut oil. Sprinkle 1 1/2 tablespoons of sesame seeds onto the parchment paper.
Place the candy mixture onto the parchment paper. Grease the back of a spoon or your fingers and mold into the dish.
Sprinkle the remaining sesame seeds over the top of the candy mixture until it is evenly covered.
Refrigerate overnight or at least four hours.
Remove and cut lengthwise so that you have a rectangular piece which is 2 1/2 inches wide and 7 inches long. Next, cut 1/2-inch pieces, which will give you 14 pieces from each rectangle.
OPTIONAL: To wrap each piece individually, remove a strip of parchment paper 7 1/2 inches long. Cut each piece into a 3-inch strip. Lay the piece of candy in lengthwise and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself. You should have a round tube now. Attach a sticker if you wish. Carefully fold down the ends and twist.
Recipe and photo submitted by Starlene, Phoenix, AZ,
