Ingredients

• 120 g tahini
• 40g/30ml honey/maple syrup – orig 60 ml maple syrup
• 40g Nut butter
• 1.5 g fine sea salt (1⁄4 teaspoon)
• 2.5 ml vanilla extract (1⁄2 teaspoon)
• 90 g gluten-free rolled oats/Quinoa flakes
• 60 g mixed seeds (pumpkin, sunflower and/or sesame)
• 30 g hemp seeds
• 10 g flax seeds
• 10 g chia seeds
• 15 g unsweetened shredded coconut
• Optional: ~60 g dark chocolate chips or melted chocolate for drizzle

Method

• In a medium bowl, stir together tahini, maple syrup,  nut butter, salt, and vanilla until smooth.
• Stir in oats, pumpkin seeds, hemp hearts, flaxseed, chia seeds, and coconut until well combined. Fold in chocolate chips if using.
• Press mixture firmly into a parchment-lined 20 × 20 cm dish. Really pack it down using a flat-bottomed glass or spatula.
• Drizzle with chocolate, if using. Chill for at least 1 hour (preferably longer).
• Slice into bars and store in an airtight container in the fridge.