Sesame Coconut Bars are a great nut free after school snack…………. really easy to make and your kids will love them!
I very rarely put packaged snacks in my kid’s lunchboxes, partly for health reasons but probably more because they don’t fit into my grocery budget. I try to keep my weekly shops below $70 a week and this really doesn’t leave much room for extra treats or snacks. This is unless I can whip something up with things in my pantry. Now these bars aren’t super cheap as sesame seeds can get expensive, but if you buy in bulk it can bring the price down. You could replace the rice malt syrup with honey if you already have that in the pantry.
I think they will be best stored in the fridge and can be quite firm straight from the fridge, but after a few minutes they soften and are easy to eat and also quite filling for a little snack. Perfect for hungry kids after school, on their way to sport or in their lunchboxes.
Sesame Coconut Bars
- 1/2 cup / 65g sunflower seeds
- 3/4 cup / 105g sesame seeds
- 3/4 cup / 225g rice malt syrup
- 1 cup / 80g desiccated coconut
- 1 cup / 10g rice bubbles
Place sunflower seeds into a food processor and blitz for about 5 seconds. You just want to break the seeds down a bit.
In a separate large bowl combine the coconut and rice bubbles and set aside.
Place syrup in a saucepan over high heat and boil for 2 mins. Add the sunflower seeds and sesame seeds and stir through quickly.
Pour this mixture over the coconut and rice bubbles and combine well.
Spread evenly into a lined square cake tin, cover and place in the fridge to set for about 2 hours.
Once firm, slice into bars and store for up to 2 weeks in an airtight container in the fridge.