How to make it
Preheat over to 350F. Spread seeds and oats on a cookie sheet and toast for 10 min.
Place in a bowl and mix in dry ingredients (salt, cinnamon, chia seeds, cereal, cranberries)
With a handheld blender or food processor, puree dates into a paste.
Over medium heat, combine tahini, coconut oil, and coconut nectar. Add in date puree. Heat stirring well until melted into a homogeneous mixture and small bubbles form.
Drizzle wet ingredients over dry, and mix with spatula.
Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.
Sprinkle with diary free chocolate chips if desired.
Let cool, and cut into 12 bars.
What you’ll need
1/2 Cup Sesame seeds
1/2 Cup Pumpkin seeds
3/4 Cup Gluten free oats
1 Cup Gluten free puffed rice cereal
2 Tbsps Chia Seeds
1 Tsp cinnamon
1/2 Tsp sea salt
1/3 Cup Dried cranberries
1/4 Cup Dairy free chocolate chips
2 Tbsps coconut oil
2 Tbsps Tahini
1/2 Cup Coconut Nectar
1/2 Cup Dates (pureed into a paste)
