SORRY - I know you thought you had seen the last of the pistachios. Thank you in advance for indulging me. I can't help it. Every time I look into my cupboards I am immediately drawn towards the pistachios... And sesame seeds...Heck and then the honey comes out and I don't even realize it. I should probably get help. Or attend meetings. “Pistachio-sesame lovers anonymous”? I'll bring the snacks.
My blog is a reflection of what I am making on a weekly basis- I tend to go through phases...
I have done two variations on this granola bar in the past 2 weeks. But you can sub any kind of nuts you desire!
Pistachio Sesame or Pecan Butter Tart Granola Bars
~3/4 cup or 8-10 medjool dates (I used ~8) - it was around 130g
3 tbsp almond butter
1 tbsp coconut oil (melted)
1 tsp vanilla extract
1/2 tsp cinnamon
zest of 1 orange
1 cup crspy rice cereal
1 cup quinoa puffs
-->Flavour Option: Pistachio-Sesame Orange:
2 tbsp toasted sesame seeds + 1/2 tbsp for topping
1/2 cup shelled, whole pistachios (I used salted for that salty-sweet flavour) + 2 tbsp chopped for topping
-->Flavour Option: Pecan Butter Tart:
1/2 cup roasted pecans chopped + 2 tbsp for topping
1/4 cup toasted sunflower seeds
Step 1: Line a 4x8 container with waxed paper- making sure to have the paper come up the sides for easy removal.
Step 2: In a small bowl, place the dates in ~1/2 cup hot water and let soften for ~5 minutes. Drain and set aside.
Step 3: Place the dates in the food processor with the other wet ingredients and puree until smooth.
Step 4:Combine all the dry ingredients in a bowl with the nuts and seeds. Add the date mixture and using a spatula (or lightly oiled hands) combine together until evenly incorporated. Pack into your lined tray and sprinkle reserved nuts/seeds on top evenly. Fold the waxed paper overtop of the mixture and using a flat bottomed item (I used a small glass container), press to flatten into the mold.
Step 5: Place in the fridge for 2 hours until they have set up. Cut into 10 pieces. Store in fridge.