Ingredients

The following ingredients have 4 Servings
  • 15 medjool dates (pits removed)
  • 3 tablespoons maple syrup
  • 2 1/2 cups rolled oats (see note 1)
  • 1/3 cup tahini
  • 1 cup chocolate chips
  • 1 tablespoon coconut oil (see note 2)
  • flaky sea salt
  • sesame seeds

Instruction

  • Prepare the base - in a large food processor (see note 3), combine the dates, maple syrup, rolled oats & tahini. Blend on high for 2 minutes. Scrape down the sides and process on high for 1 more minute. If the mixture separates, scoop the stuff out from under the blades, then pulse it back together 5-7 times.
  • Test - to test if mixture is ready, form a ball in your hand. If mixture forms a ball, it is ready. If it crumbles, add 1-2 tablespoons melted coconut oil and process again. (See note 4)
  • Press into baking pan - press mixture into a parchment-lined 9 x 9 inch baking pan. Use a spatula or flat-bottomed glass to press it down very firmly and evenly.
  • Prepare the topping - melt chocolate chips in a microwave in 20 second increments (or use a double boiler). Stir in the coconut oil until smooth, then drizzle over the tahini base. Smooth out with a spatula. Sprinkle with flaky sea salt and sesame seeds.
  • Refrigerate - for at least 2 hours until chocolate is hardened and bars are set. Cut into 16 squares and enjoy!