
Crunchy Cashew-Sesame Bars
A delicious japanese dish. Completely plant-based. Dairy-free option.
Total Time
117 min
Serves
2
Rating
0.0 (0)
Ingredients
- Nonstick vegetable oil spray
- 1 1/2 cups cashews
- 8 tablespoons raw sesame seeds
- divided
- 6 tablespoons flaxseed
- divided
- 1/4 cup wheat bran
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/2 cup pure maple syrup
- 1 tablespoon coconut oil
- One 8x8" baking pan
- Parchment paper
Instructions
- 1
Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides.
- 2
Toast 1 1/2 cups cashews, 6 tablespoons raw sesame seeds, and 5 tablespoons flaxseed in separate areas on a rimmed baking sheet in a 350° oven, stirring occasionally (but not mixing), until golden brown, 10–12 minutes.
- 3
Set aside 2 tablespoons sesame seeds and 1 tablespoon flaxseed.
- 4
Process cashews and remaining seeds with 1/4 cup wheat bran, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground cardamom in a food processor until mostly finely chopped.
- 5
Place in a medium bowl.
- 6
Bring 1/2 cup pure maple syrup and 1 tablespoon coconut oil to a boil in a small saucepan; cook, stirring, 1 minute.
- 7
Pour over cashew mixture and stir to coat.
- 8
Press mixture firmly into prepared pan with wet hands (it will be sticky).
- 9
Top with reserved seeds; press to adhere.
- 10
Bake until golden brown, 25–30 minutes.
- 11
Let cool, then cut into bars.