This slightly adapted recipe for wakame sesame bars comes from one of my Macrobiotic classes back in culinary school. When we were handed our recipes for class that day and I saw that there was seaweed in our dessert, my first thought was, seaweed…? That’s not going to work. Then I made them and was happily proven wrong. They are ridiculously delicious.
Besides being super yummy, these superfood sea veggies contain all kinds of trace minerals and vitamins like: magnesium, calcium, iron, and vitamin A. Tasty AND healthy? It’s a win-win for everyone!
I love making these when I’m traveling and I need a quick, healthier snack option and don’t want to eat crappy airport food. They also make a great school snack for kids as they contain no refined sugars.
Try them out and let me know if they make your taste buds as happy as mine.
- 1 cup sliced almonds, toasted
- 1⁄4 cup currants
- 1⁄4 cup wakame flakes, toasted
- 3 sheets toasted nori, torn into small pieces
- 1⁄2 cup sesame seeds, toasted
- 1⁄2 cup brown rice syrup
- 1⁄4 cup coconut oil
- 2 tablespoons roasted tahini
- 1⁄2 teaspoon coconut aminos (gluten & soy free soy sauce alternative. tamari or shoyu could be used instead if you can’t find coconut aminos.)
- Preheat oven to 350 degrees F and line an 8×8 glass or stoneware baking dish with parchment paper.
- In mixing bowl, combine almonds, currants, wakame flakes, nori pieces, and sesame seeds.
- In saucepan, combine brown rice syrup, coconut oil, tahini, and coconut liquid aminos. Whisk together and cook over medium heat until bubbling and frothy.
- Pour syrup into mixing bowl, stirring quickly to coat all of the ingredients.
- Spread mixture onto parchment paper with wet rubber spatula.
- Bake in 350 degree oven for about 5 minutes, or until just turning golden brown.
- Let cool completely and cut into bars.