Sweet & Salty Almond Sesame Bars


  • 1/4 Cup of Coconut Sugar (35g)
  • 2 Tablespoons of Almond Butter
  • 1/4 Cup of Maple Syrup (60ml)
  • 2 Tablespoons of Coconut Oil
  • 1/2 Teaspoon of Sea Salt
  • 1 Cup of Ground Almonds (120g)
  • 3/4 Cups of Flaked Almonds (75g)
  • 1/4 Cup of Sesame Seeds (35g), Black or White

I love salt in my treats and these bars are so addictive. They’re chewy with crisp edges and the poppy sesame seeds and crunchy almonds give them the best texture. You can use just white sesame seeds but I love how they look with the black ones mixed in. They never last long enough in my house but if you want to store them for later pop them in an airtight container once cool.

Almond Sesame Bars 4

Preheat the oven to 180’C.

In a small saucepan on medium heat, combine the almond butter, coconut sugar, maple syrup and coconut oil. Whisk it gently until melted and smooth, then add in the salt and stir. 1/2 teaspoon of salt is more than you might think so use spoon measures if you have them, it should taste like salted caramel. Set it aside.

Add the ground almonds to a large bowl with the flaked almonds and sesame seeds and mix well.

Pour the coconut sugar mixture into the bowl and mix it together well.

Line a baking tin with parchment paper. Press the mixture very firmly into the tin, making sure it’s packed very tightly. Bake at 180’C for 15-20 minutes until golden.

Take the tin out and let it cool completely on a wire rack before cutting into bars.

16 Comments to Sweet & Salty Almond Sesame Bars

  1. HanaS says:

    These bars look amazing and I’ll definitely try them.Thank you for sharing the recipe.Could you,please,advice how big is your baking tin?Thank you.Hana

  2. Louise says:

    are there any alternatives to coconut sugar. Im not sure i will be able to find it locally

    • Indy Power says:

      You can double the maple syrup instead of coconut sugar but the texture won’t be quite the same. If you can’t find it locally I’d recommend ordering it online, it’s so delicious and great for baking x

  3. Claire says:

    I’ll probably make these tonight 😀

  4. eimear says:

    i’ve no flaked almonds in the press – could i chop whole almonds instead?!

  5. Therese Soden says:

    When recipe calls for coconut oil is it solid or liquid amount that is usually required ? This something that I’m never sure about and would appreciate direction on.

  6. martina says:

    I made these with chai seeds as I had no sesame seeds in stock – they are seriously good! Thanks again Indy for another great recipe.

  7. LISA says:

    Lovely recipe, can you use honey instead of maple syrup or is it best to stick with maple syrup ?

  8. sinead doran says:

    hi Indy…. love this recipe but found the cooking time a little long so have got a crispier version of your lovely photo. Still delicious crumbled over yogurt!!

  9. Anne Dunne says:

    made these over the weekend with my 4 year old son. delicious. we also made the coconut caco bon bons. Jake rolled them all himself. i was very proud and he really enjoyed himself. thank you 🙂