Tahini & Hemp Seed Trail Bars

I call these "trail bars" because I plan on packing them in with me a lot this summer, but really they are an anytime kind of bar. These days I tend to reach for one around 3:30 pm when a hunger attack strikes, but I've also been known to nibble on them after dinner for a tasty treat. The dates, coconut flakes, and chunks of dark chocolate provide the sweetness and the tahini gives it a delicately roasted sesame flavor to balance it out. All of the ingredients combined create an irresistibly chewy square of goodness. They're also egg free, dairy free and gluten free - great for anyone who deals with allergies or chooses to omit certain food groups. 

INGREDIENTS: 

• 1 cup quick oats 
• 1 cup hemp seeds 
• 1 cup packed, pitted fresh Medjool dates
• 1/2 cup unsweetened coconut
• 1/2 cup tahini
• 1/4 cup maple syrup
• 1/2 tsp sea salt
• 2 TB flax seed
• 1 TSP cinnamon 
• 1/2 of a dark chocolate bar

INSTRUCTIONS:

1. Place the oats in a food processor or high-powered blender and pulse.
2. Add all of the ingredients and mix until it forms into a dough. 
3. Prepare a square baking pan with non-stick cooking spray or parchment paper.
4. Press the dough evenly into the baking sheet.
5. Bake at 325 degrees for 30 minutes.
6. Remove from oven and let them cool completely before handling.

Makes approximately 12.