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
Preheat the oven to 300°F (150°C) degrees.
To a medium bowl, add all of the ingredients, and mix until well combined.
Transfer the mixture to a parchment-lined baking tray.
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.
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.
When removed from the oven, let it cool completely. It will continue to harden as it cools.
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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