Tahini Pistachio Rose Bars

Tahini Pistachio Rose Bars

Sep 26, 2022Britt Buntain

These beautiful bars are packed with pumpkin seeds & tahini, and topped with a sprinkling of pistachios, rose petals and lemon zest. Doesn’t that sound decadent? They are a perfect accompaniment to an afternoon coffee, and happen to be quite nutritious. TheyThere is comfort to be found in taking a moment to enjoy a treat. 

Bar Ingredients

1 cup pumpkin seeds, toasted

1/3 cup raw cashews, toasted

4 tbsp chia seeds

1/2 cup rolled oats

2 pinches of sea salt

3 1/2 tbsp coconut oil 1 cup soft dates, pitted 1/3 cup tahini

Zest of one lemon


1/2 cup shelled pistachios

2 tbsp cashews, toasted 2 tbsp edible rose petals 1 - 2 tbsp honey

Zest of 1/2 lemon 


Toast the pumpkin seeds and raw cashews in a frying pan over medium heat. Once they are slightly browned, remove from the heat.

Add the pumpkin seeds, cashews, chia seeds, oats and salt to a food processor and pulse on high speed until crumbly. Pour into a medium sized mixing bowl.

Add the coconut oil, dates, tahini, and lemon zest to the food processor. Run on high until the mixture is smooth. Add the seed and cashew mixture, and pulse quickly until thoroughly mixed. 

Pour the mixture back into the mixing bowl. If needed, use a spatula or your hands to combine the ingredients.

Transfer to a baking sheet lined with parchment paper (33 x 23 cm), and pat the mixture down firmly to create an even layer.

Using a mortar and pestle, crush the pistachios, cashews and rose petals into a coarse crumble. Sprinkle on the top of the bar, then press down firmly into the mixture.

Heat the honey in a pot on the stove, or in the microwave, until runny. Add in the lemon zest. Using a spoon, drizzle the lemon honey over the bars.

Let set in the freezer for 15 - 30 minutes before cutting into approximately 18 bars. Store the bars in an airtight container in the freezer; they will keep for a few months. You can wrap them in beeswax paper or transport them in a container. Allow the bar to thaw slightly before serving.

Tahini Pistachio Rose Bars

Tahini Pistachio Rose Bars 

This recipe was submitted by Chelsea Cole and Sarah Nyrose of Fare and Flourish for our first Community Cookbook.

They care about environmental consequences, social justice, nostalgia, celebration, nutrition, and medicine all play a role in deciding what to cook and eat. Fare & Flourish is an online resource that explores those facets of food through recipes, stories, and researched articles. @fareandflourish

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