chia almond bars

  • ⅔ cup (110g) almonds, roughly chopped
  • ¼ cup (40g) sesame seeds
  • ⅓ cup (65g) black chia seeds
  • ½ cup (175g) honey
  • 1 teaspoon vanilla bean paste
  1. Place the almond, sesame seeds and chia in a bowl. Set aside. Place the honey and vanilla in a small saucepan over high heat and cook for 4–5 minutes or until the temperature reaches 120°C (250°F) on a sugar (candy) thermometer. Remove from the heat. Working quickly, add the almond mixture and stir well to combine. Pour into a lightly greased 10 x 20cm loaf tin lined with non-stick baking paper. Place in the refrigerator for 1 hour or until set. Cut into 2cm x 5cm logs before serving.  Makes 20

Tip: These bars have a hard toffee consistency. Store layered between pieces of greaseproof paper in an airtight container in the refrigerator for up to 5 days. 

Photography: William Meppem

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