Toasted Seed and Almond Bars with Salted Date Caramel

Toasted Seed and Almond Bars with Salted Date Caramel :: Sonja Dahlgren/Dagmar's Kitchen

Happy new year everyone! I’m back in the kitchen again, and have been preparing lots of healthy snacks and nibbles for the week to come. Among many other things I have made a batch of my Vanilla and Cardamom Almond Butter, a batch of GF Seed Crackers and I also made these super yummy Toasted Seed and Almond bars with Salted Date Caramel.

I often make these for snacks on the go, or to go with a cup of coffee or tea in the afternoon – so good! I’ve previously posted the recipe in Swedish here (with apricots instead of dates), but never had time to publish it in English. So here we go!

It’s a no-bake recipe with only a few simple steps to follow (my favorite kind of recipe!). Perfect to start off this new year’s snacking in a healthy way!

Enjoy!

Toasted Seed and Almond Bars with Salted Date Caramel

makes about 10 bars

40 g (1/3 cup) raw almonds
80 g (1/2 cup) melon seeds
80 g (1/2 cup) sunflower seeds
3 tbsp unhulled sesame seeds

8 medjool dates (or 12 unsulphured soft dried apricots)
3 tbsp coconut oil, unscented
1 tbsp water
1/2 tsp powdered vanilla
1/4 tsp sea salt

1) In a dry skillet on medium heat, lightly toast the almonds. Add melon and sunflower seeds and toast 1-2 more minutes, until they start to “pop”. Watch carefully not to burn them. Add sesame seeds and toast very quickly until they turn golden and fragrant. Remove from the heat. Once the seeds/almonds are cool enough to handle, tumble them into the bowl of a food processor and pulse one or two times just to chop them up slightly. Transfer to a big bowl.
2) To make the date caramel: add dates, coconut oil, water, vanilla and salt to the bowl of your food processor and blend until smooth and creamy. You may have to stop, remove the lid and scrape the mixture down the sides and off the bottom of the processor bowl a few times.
3) Line a small baking tin with parchment paper. Add the date caramel mixture to the bowl with the toasted seeds/almonds and use a spoon or your hands to mix until all seeds/almonds are covered with the caramel. Transfer to the lined baking tin and, using the palm of your hand or the back of a spoon, press the mixture down very firmly to create an even and compact bar (roughly 1-1,5 cm high). Let set in the fridge for about 1 hour before cutting into 10 bars.
4) Store in an airtight container in the fridge for up to a week. I haven’t tried freezing these babies yet (obviously because they never last long :-O), but do let me know how it worked if you try!

TIP! You can make the bars with dried unsulphured apricots instead of medjool dates – the result will be a little fruitier and less caramel-like, but still super delicious! And with dried apricots you get a bar with a slightly lower GI (glycemic index) than with medjool dates.

Toasted Seed and Almond Bars with Salted Date Caramel :: Sonja Dahlgren/Dagmar's Kitchen