ingredients
- 2 cups rolled oats
- 1 cup raw pumpkin seeds
- 1/3 cup of unrefined coconut oil
- 1/3 cup tahini paste
- 1/2 cup maple syrup
- 1 tsp Vanilla extract
- 3 egg whites
- 1/3 cup raw sunflower seeds
- 1/4 cup flax seeds
- 1/4 cup hemp seeds
- 2 tablespoons sesame seeds
- 1/2 cup unsweetened coconut flakes
- 10 medjool dates, pits removed and roughly chopped
- 1/2 tsp kosher salt
directions
- Preheat the oven to 300 degrees F.
- Line a 9 x 13 baking pan with parchment paper and place to the side.
- In a blender, place 1/2 cup of the rolled oats with 1/2 cup of the pumpkin seeds. Blitz until finely ground and place in a large bowl. Add the egg whites, maple syrup, tahini, coconut oil and vanilla extract to the bowl and whisk together. Pour in the rest of the rolled oats, pumpkin seeds, sunflower seeds, hemp seeds, flax seeds, coconut flakes, kosher salt and dates to the bowl and combine until completely coated and mixed together.
- Pour into the parchment paper lined baking pan and place into the pre-heated oven for 40 minutes and then remove.
- Carefully place on a cutting board and cut into 10-12 bars. Place on a parchment lined baking tray and bake again for another 20 minutes. Remove from the oven and let cool.
- While it cools, melt the chocolate chips with the coconut oil (I just do this in the microwave). Drizzle on top of the cooled bars and finish with sea salt. Place in the freezer to set for 20 minutes and enjoy. I keep these on the counter, and we just snack on them all week long.