Ginger and Sesame Bars with Passionfruit Tahini Drizzle

45 minutes


2 carrots, grated
1/2 cup LSA (linseed, sunflower and almond meal)
1 tsp each ground cinnamon and ginger
1/2 tsp each ground cloves and nutmeg
2 eggs, lightly beaten
1/2 cup ( honey
1/2 cup ABC (almond, brazil and cashew) nut butter (or any nut butter)
2 tbs coconut oil
1 tsp vanilla extract
Juice of 1/2 lemon
2 tsp freshly grated ginger
1/2 cup pecans, roughly chopped
1 cup white sesame seeds, toasted
1 cup shredded coconut


  • Step 1

    Preheat oven to 180°C. Line a 18cm x 27cm baking pan with baking paper.

  • Step 2

    Combine carrot, pecan, sesame seeds, coconut, LSA and dried spices in a large bowl with a pinch of salt and ground black pepper. Stir through egg until combined.

  • Step 3

    Combine honey, nut butter, coconut oil, vanilla extract, lemon juice and fresh ginger in a small saucepan over low heat and cook, stirring, for 2 minutes or until smooth and combined.

  • Step 4

    Pour over dry ingredients and stir to combine. Transfer mixture to prepared pan and level the surface with a spatula.

  • Step 5

    Bake for 25 minutes or until set and caramelised around edges.

  • Step 6

    Cool to room temperature, then place in the fridge for 2 hours to firm up.

  • Step 7

    2 cup (125ml) water.

  • Step 8

    Cook, stirring, for 2 minutes or until smooth and melted. Remove from heat.

  • Step 9

    Halve passionfruit, then scoop flesh, seeds and juice into pan and stir to combine.

  • Step 10

    Cool slightly, then pour over bars and allow to set before serving.