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Cocoa and Tahini Oat Bars

Make cocoa and tahini oat bars, from the first ingredient to the finished dish.

6 servings · 7 ingredients · 3 steps

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Cocoa and Tahini Oat Bars, plated and ready to serve. — The finished recipe. Cocoa and Tahini Oat Bars

Ingredients 1 to 6 for cocoa and tahini oat bars arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for cocoa and tahini oat bars arranged separately on a dark worktop. — Ingredients 7 to 7. 2 tbsp Water

Cocoa and Tahini Oat Bars, preparation step 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. — Step 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.

Cocoa and Tahini Oat Bars, preparation step 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. — Step 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.

The finished cocoa and tahini oat bars. — Step 3. Press into the tin as firmly as you can, chill for two hours and cut into six.

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