Homemade Tahini Energy Bars

These bars are an adaptation of a New Paltz classic. The Bakery in New Paltz, NY has been making a version of these energy bars for over 40 years. Here’s our take!

The Bakery’s Energy Bars

Two sets of measuring cups come in handy here. If you only have one set, measure out the dry ingredients before greasing the measuring cups.

Time: 30 minutes, plus 20 minutes baking

1 teaspoon olive oil, for greasing the pan and measuring cupsShaped Bar

1 cup honey 

1 1/2 cups tahini 

1 teaspoon vanilla

1 tablespoon virgin coconut oil, melted 

½ teaspoon fine sea salt

1/2 cup dried tart cherries (or pitted dates, chopped, which is what the original recipe calls for)

2 cups rolled oats

1 cup unsweetened dried coconut 

½ cup raw almonds, coarsely chopped

½ cup roasted cashews, coarsely chopped 

½ cup sesame seeds

½ cup pumpkin seeds

2 tablespoons ground flax seeds

Preheat the oven to 350° F. Grease a baking sheet and a 1-cup and ½-cup measuring cups with the teaspoon of olive oil. Greasing the measuring cups prevents the honey and tahini from sticking. 

Stir together the honey, tahini, vanilla, coconut oil, and sea salt in a very big bowl. Add the cherries, oats, coconut, almonds, cashews, and the sesame, pumpkin, and ground flax. Combine well. 

Shape into bars using wet hands so the dough doesn’t stick.

Or, spread batter into a one-inch-high rectangle on the greased baking sheet. Cut into 12 2” x 3” bars. Pat the larger stray pieces back onto the bars. 

Bake until the edges are golden, 15 - 20 minutes. Set a timer so the bars do not over bake!  

Let cool completely. Store in an airtight container for 4 days or in the freezer for up to 3 months.