TAHINI POP BARS
GF : DF : RSF
Ingredients:
1/2 cup tahini
1/2 cup rice malt syrup
1 teaspoon vanilla
2 tbsp hemp seeds
2 tbsp sesame seds
2 cups rice puffs, (could also use buckinis and perhaps add some coconut oil if not binding as easily
Method:
Place tahini, rice malt syrup and vanilla in a small saucepan on low heat, whisk until it comes together forming a thick liquid. Don’t leave on too long or it may separate and become crumby. Combine half the hemp seeds, half the sesame seeds and all the rice puffs (or buckinis, see note) in a bowl, then pour over the tahini mix. Bring the mix together using your hands, then press into a small loaf tin (you can use a standard loaf tin of course it will simply be a thinner bar). Sprinkle remaining hemp and sesame seeds over the top and press down. Cover and place in freezer to set for 2 hours. Slice and serve from freezer. Store in fridge or freezer up to 2 weeks.
