Crunchy Sesame Snaps

Watch How to Make it Here

This recipe starts at 05:43

These sweet and crisp snaps are a great on-the-go snack for busy days. They're great to meal-prep ahead of time, and enjoy throughout the week, and are especially delicious enjoyed with a tea or coffee.


crunchy sesame snaps

▸ ▹ Vegan, gluten-free, soy-free, peanut-free, nut-free

Yield: 20 bite-sized snaps Prep Time: 7 min Cook Time: 20 min Total Time: 27 min


½ cup (64 g) raw sesame seeds

¼ cup (36 g) raw pumpkin seeds

2 Tbsp (30 mL) maple syrup

1½ Tbsp (18 g) coconut sugar

½ Tbsp (7 mL) refined coconut oil, melted


  1. Preheat the oven to 300°F (150°C) degrees.

  2. To a medium bowl, add all of the ingredients, and mix until well combined.

  3. Transfer the mixture to a parchment-lined baking tray.

  4. Add another piece of parchment paper on top and roll it flat using a rolling pin or the side of a tall cup. Use your fingers or the back of a spoon to tuck in the sides to create a rectangular shape.

  5. Remove the top parchment paper, and bake the flattened sesame mixture in the middle rack of the oven for 18 - 20 minutes, or until lightly golden.

  6. When removed from the oven, let it cool completely. It will continue to harden as it cools.

  7. When cooled, slice the sesame slab into 20 bite-sized squares. Enjoy!


Storage: the sesame seed snaps can be stored in an air-tight container on the counter for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 2 months.


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❤ Sadia

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