Makes 24 squares
1. Preheat oven to 325 degrees F. Line an 8-inch-square pan with parchment paper, with about 2 inches overhanging the pan . Coat the parchment paper with cooking spray.
2. Combine tahini and honey in a small saucepan over medium heat. Cook, stirring, until just mixed and warmed, about two minutes. Remove from heat; stir in vanilla and salt.
3. Combine coconut, pepita or pumpkin seed, sunflower seeds, chia seeds, and flaxseeds in a large bowl. Add the tahini mixture and stir until evenly coated. Press the mixture firmly into the prepared pan.
4. Bake until golden, 30 to 35 minutes. Let cool completely in the pan on a wire rack. Using the overhanging parchment, lift out the uncut squares. Place on a cutting board and cut into 25 squares.
Calories: 110; Protein: 3.4g; Carbodrates: 7g; Dietary Fiber: 1.8g; Sugars: 4.1g; Fat: 8.5g; Saturated Fat: 2.7g; Vitamin A IU: 5.4IU; Vitamin C: 0.3mg; Folate: 15.4mcg; Calcium: 21.5mg; Iron: 1mg; Magnesium: 55.3mg; Potassium: 111.3mg; Sodium: 26.6mg; Added Sugar: 3.7g.