Cocoa and Tahini Oat Bars
Makes 6 servings

INGREDIENTS
120 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.)
8 dates, about 160 g Medjool dates (Stoned weight.)
40 g (a scant 3 tbsp) Tahini
4 tsp, about 12 g Cocoa powder
30 g Pumpkin seeds
A good pinch Salt
2 tbsp Water

METHOD
1. Line a 450 g loaf tin with baking paper. Pit the dates and blitz them with the tahini, cocoa, salt and two tablespoons of water until smooth.
2. Stir the oats and pumpkin seeds into the paste in a bowl. It is stiff work; use the back of a spoon and keep going until there are no dry oats.
3. Press into the tin as firmly as you can, chill for two hours and cut into six.

Contains sesame.

RECIPE NOTES
Salt is doing more here than it looks. Dates and tahini together are cloying without it.
Ordinary oats work if gluten is not a concern. Sunflower seeds can stand in for pumpkin seeds with barely any change to the figures.

Full recipe: https://www.getfuel8.com/recipes/cocoa-tahini-oat-bars
