Ingredients
- 150 g Medjool dates, pitted
- 100 g tahini
- 80 g rolled oats
- 8 g spirulina powder
- 2 tablespoons sesame seeds (toasted)
- 1 tablespoon honey or agave
- Quarter teaspoon cinnamon
- Pinch of salt
Method
- Process dates in a food processor until a smooth paste forms.
- Add tahini, honey, cinnamon, and salt. Process again until combined.
- Transfer to a bowl. Stir in oats, spirulina, and sesame seeds by hand.
- Press firmly and evenly into a lined 20 cm × 15 cm baking tray.
- Refrigerate for 1 hour until firm. Cut into 8 equal bars.
Why this pairing works
Tahini has a powerful, slightly bitter, nutty-sesame flavour that absorbs spirulina’s ocean note completely. The date sweetness balances. This combination is used frequently in the Turkish and Middle Eastern community as a culturally familiar format for spirulina — tahini-based preparations are already a trusted flavour vehicle.
Note. Store refrigerated for up to 2 weeks. Wrap individually for portability.
Variations
- Add 2 tablespoons of cacao nibs for crunch and chocolate flavour.
- Add a teaspoon of orange zest for a citrus dimension.