1 cup raw almonds
1/3 cup sesame seeds
½ cup dates, pitted and chopped
1/3 cup brown rice syrup
¼ cup tahini, well mixed and at room temperature, it should be the consistency of creamy peanut butter
1 tsp ground ginger, more if you like ginger!
2/3 cup crisped brown rice cereal (or Rice Krispies)
¼ tsp sea salt, to taste
Preheat the oven to 325 F.
Line a 8X8″ baking pan with parchment paper
Toast almonds till golden – on a small baking dish in oven or in pan on stove and toast until golden, about 8 minutes.
Using the same baking dish, toast the sesame seeds in the oven for just a few minutes until golden. Add to the bowl with the almonds.
Pour all other ingredients into the bowl with the almonds and the sesame seeds and mix well, taking care not to crush the crisped rice cereal.
Transfer the mixture to the prepared pan and press the bars evenly and firmly with your hands or a spatula with saran wrap or parchment so it doesn’t stick all over your hands.
Bake for 15 minutes and watch for browned edges and set in the middle. Cool for at least 20 mins then lift out of pan and cut into squares. Keep in fridge or freeze them.
