Adaptogenic Rosy Tahini Oat Bars
Ingredients
Base
14 Medjool dates
3 tablespoons raw honey or maple syrup
2 ½ cups (225 g) gluten-free quick cook or rolled oats
⅓ cup (5 tablespoons) tahini
Chocolate layer
⅓ cup (5 tablespoons) raw coconut oil, melted
⅓ cup (5 tablespoons) cacao powder
2 tablespoons erythritol or coconut sugar
1 tablespoon Joya Turmeric Blend, optional
Sea salt flakes
Crushed pecans or walnuts
Rose petals
Directions
Place the dates, oats, tahini, and maple syrup or raw honey in a food processor. Blend until the dough sticks together well when you hold it together in your hand.
Press the dough evenly into a parchment paper-lined baking dish (9x9 pan) until well compressed and place in the freezer for about an hour. Make your chocolate layer in the meantime.
Mix the cacao powder and your preferred sugar with the melted coconut oil until well mixed.
When the base layer is ready, pour the chocolate mixture over the base layer. The chocolate layer should spread well and even start to freeze—it should not sink into your base layer. If it does, it’s a sign that either your dough was not pressed into the pan enough and/or you did not freeze for long enough (some freezer temperatures vary).
Top with crushed nuts, flakes of rose petals, and pinch of sea salt flakes.
Place back in the freezer for an hour.
Cut into 16 squares, enjoy, and store in the freezer in an airtight container.
