2-3 hours freezer
16 mini bars
To make the garnish, lay the pumpkin seeds on a cookie sheet in single layer; bake at 350* F for 5 minutes or until toasted light brown. Remove from oven and scoop into a bowl; set aside.
To make the bars, begin by blending just the sesame seeds and raw honey in a food processor until smooth; set aside in small bowl.
Next, put all remaining ingredients in the food processor and combine until chunky-smooth.
Place in medium bowl and mix in the sesame-honey mixture; combine until well-blended.
Line an 8x8 glass baking dish with parchment paper OR coat lightly with coconut oil.
Spoon the batter into the baking dish. If too sticky, add a small amount of water, less than a teaspoon at a time. Keep the batter thick, not runny! Press the top of the batter with the roasted pumpkin seed garnish.
Freeze for 2-3 hours or until solid. Remove and cut into 16 mini bars and serve cold.