Tahini Pistachio Rose 

Power Bar

150 g / 1 cup mixed pumpkin seeds, toasted

1/3 cup raw cashews, toasted

4 tbsp chia seeds

½ cup rolled oats

2 pinches sea salt

3.5 tbsp coconut oil

150 g soft fresh dates (roughly 8 dates / 1 packed cup), pitted

1/3 cup tahini

Zest of one lemon


½ cup shelled pistachios

2 tbsp cashews, toasted

2 tbsp edible rose petals

zest of ½ lemon

1-2 tbsp honey

The perfect balance of tahini, pistachio, lemon and rose.

Life can get busy, and as much as I try to prep for the week ahead, sometimes Monday’s roll around with our house devoid of quick, easy and nutritious snacks. The nature of my work means I need the type of snacks that I can eat in-between appointments – snacks that will sustain me, rather than send me on a sugar high. 

These power bars have become my new favourite mid-day treat. They 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 full of protein and healthy fat. The lemon provides lightness, a zesty bite, while the pistachio pairs so nicely with the tahini and rose. They taste like a treat, but are full of so many healthy ingredients.

I make a batch of bars and store them in the freezer. In the morning, I’ll take one out, put it in a container and enjoy it later that day with my coffee or tea. I use edible rose petals to add a burst of pink to the topping, and a subtle floral hint. To accentuate the floral undertones, I use cherry blossom fermented honey. You can also use a rose petal infused honey, if you’re feeling adventurous.

Enjoy these fabulous bars. Savour every bite!

— Sarah 

Makes approximately 18 bars 


Line a 33 x 23 cm baking tray with parchment paper.
  2. Toast the pumpkin seeds and raw cashews in a frying pan over medium heat. Once they are slightly browned, removed from the heat.
  3. Add the pumpkin seeds, chia seeds, cashews, oats and salt to a food processor and pulse on high speed until crumbly. Pour into a medium sized mixing bowl.
  4. Add the coconut oil, tahini, dates 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.
  5. Pour the mixture back into the mixing bowl. If the mixture is not completely mixed, using a spatula or your hands, completely combine the ingredients.
  6. Transfer to the baking tray, and using your hands, pat the mixture down firmly to create an even layer.
  7. 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.
  8. Heat the honey in a pot on the stove, or in the microwave, until runny. Add in the zest from half a lemon. Using a spoon, drizzle the lemon honey over the bars.
  9. Let set in the freezer for approx. 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.   


Further ideas and modifications


You can experiment with different nuts and seeds, or nut butters.
  • Instead of making bars, you can also make small balls, and roll them in the pistachio, cashew and rose topping. 


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