Makes: 8 to 10 bars | Prep: 10 minutes | Cook: 25 minutes

Tips: Line the pan with parchment paper for easy removal once baked. If your dates are on the drier side, soak them in hot water for 10 minutes, then drain and chop. The freshest Medjool dates are naturally soft and caramelly and don't need soaking. Press the raw bar mixture firmly into the pan before baking. Once baked, let cool until warm or room temperature (about 25 minutes) before slicing. These bars freeze beautifully — wrap well and freeze up to 2 months. You may also substitute 1/3 cup of protein powder for the chia seeds, flaxseed meal, and hemp seeds.

INGREDIENTS

8 to 10 Medjool dates, pitted
2 ½ cups old fashioned oats, divided
3 tablespoons chia seeds
3 tablespoons flaxseed meal
3 tablespoons hemp seeds
½ teaspoon baking powder
½ teaspoon sea salt
2 large eggs
¼ cup coconut oil, melted, plus additional for greasing
½ cup honey
½ cup walnuts or pecans, chopped
½ cup raw pepitas
1/3 cup dark chocolate, melted to garnish (optional)

INSTRUCTIONS

Preheat the oven to 350ºF. Lightly grease a 9x9 inch metal baking dish with coconut oil and line with parchment paper. If your dates are on the drier side, soak them in hot water to cover in a small bowl for 10 minutes, then drain and chop into small pieces. The freshest Medjool dates are naturally soft and caramelly and don't need soaking — simply chop them up and set aside.

Place 1 cup of the oats, chia seeds, flaxseed, and hemp seeds into a high-speed blender and pulse until ground to a coarse flour. Pour into a medium bowl.

Add the remaining 1 ½ cups oats, baking powder, and salt and mix to combine. Add the chopped dates, walnuts or pecans, and pepitas and stir again until incorporated.

In a second medium bowl, whisk together the eggs, coconut oil, and honey. Make a well in the dry ingredients and add the wet ingredients in the center of the well. Fold gently until well combined (the mixture will be a bit wet).

Press the mixture into an even layer into the prepared baking dish. Bake for 20 to 25 minutes until the bars are golden brown on the edges and cooked through in the center (similar to a cookie bar).

Allow to cool in the pan until set and warm, about 25 minutes, then use the parchment paper to lift and remove bars from the pan. If using, drizzle with melted dark chocolate. Allow the dark chocolate to set and harden (pop them into the fridge for a minute or two to speed this along), then cut into 8 to 10 bars.

Store in an airtight container at room temperature for up to five days, or wrap individually in plastic wrap and freeze in a freezer-safe bag for 1 to 2 months. Thaw on the counter for a few hours or overnight before eating.