A healthier and highly addictive protein-packed nutritious vegan, dairy-free, egg-free, gluten-free and oil-free snack for all ages. Make a big batch and freeze the extras!
Preheat oven to 350 F (180 C). Line a 9 inch x 13 inch glass baking pan with parchment paper, with sufficient overhang on all sides.
In a large bowl, mix the dry ingredients (sesame seeds, coconut, chopped cashew nuts, salt and optional ingredients like the flaxseed meal and chia seeds if desired).
Scrape mixture into the prepared baking dish, and then press firmly into an even layer, as thinly as you can!
Remove the pan from the oven and let cool for 10 minutes. Then lift the entire parchment piece with the baked layer out of the baking pan (if it starts to crumble, let cool longer) and let the cashew-sesame snap block cool fully on the parchment paper on a wire rack (this cooling process will take at least 30–40 minutes).
Once the cashew-sesame snap block has fully and completely cooled, cut into rectangular snaps.
If you don't have any sunflower seed butter on hand, feel free to use another nut or seed butter instead. The result will be just as delicious and crunchy! If you would like to try and make your own sunflower seed butter, see the recipe here.