Come December, you can bet dancers around the world are working overtime to various Tchaikovsky scores…decorating stages with visions of Sugarplums, Snowflakes, & fairytale magic of the like…

This means double (for some companies triple!) show days every weekend, with a few late nighters sprinkled throughout the weeks in between. When all is turned and tired, it is all we can do to beat the winter cold, vigorous working schedule and perhaps one too many hours in satin shoes…am I right? am I right?

That being said, I wanted to share with the world a simply brilliant recipe I adapted ever-so-slightly from one of my new favorite blogs, Green Kitchen Stories.  It’s the perfect go-to, ‘in a pinch’ power bite, complete with your crunch, your sweet, your salt…I think you get it :) Couldn’t resist nibbling on these all throughout the day to keep up my energy in between back to back Sleeping Beauty’s this season ~ Amazing what a few toasted nuts, seeds, dried fruits and a dip of chocolate can do for ya…Give these a go and let me know what you think!

Sesame Bars IMG_3400 IMG_3417

IMG_3390By the way…Have you checked out my online Photography Portfolio in a while? I’ve been decorating it here and there with a few of my personal favorite Captures


That’s all for now…

Sesame Seeds & Seasonal Needs.


Sesame Bars

Makes around 18 

1 1/2 cup (360 ml / 150 g) walnuts
1 cup (240 ml / 145 g) sesame seeds
1/3 cup (80 ml / 40 g) goji berries (I used dried cranberries instead of the goji/super berries), which worked famously)
1/2 cup (120 ml / 70 g) dried super berries 
4 tbsp honey or maple syrup (I did 2 tbsp honey, 2 maple syrup)
3 tbsp coconut oil (*this is the secret to success!)
1/2 cup (120 ml / 55 g) shredded unsweetened coconut
1 tsp salt

*Optional: 1 Bar of 70-80% dark Valrhona Chocolate

Lightly toast the walnuts in a large saucepan on low heat for a few minutes. Transfer them to a food processor and blitz into a coarse flour. Add the sesame seeds to the sauce pan, make sure the heat is low as the sesame seeds are very heat sensitive – you want to lightly toast them without burning. Meanwhile, add all the berries to the food processor. Pulse for at least a minute, then pour everything into the sauce pan. Add honey/syrup, coconut oil, shredded coconut and salt and stir around until everything is combined, sticky and warm.
Cover a 8×10-inch (20×25 cm) baking dish with parchment paper and pour the sesame mixture into it. Flatten it out with your fingers and the backside of a spoon (dip it in water to prevent the sesame seeds from sticking to it). Put in the fridge for at least an hour, then cut them up and wrap in sandwich paper.
*If you wish, melt your chocolate in the microwave (checking often to make sure it doesn’t burn) or over a double broiler. Dip chilled, cut bars into the chocolate, and refrigerate until hardened.
Bon Appétit!