Name: Walnut and Tahini Oat Bars
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 servings
Ingredients: 1½ cups gluten free rolled oats (120g); 1 cup walnuts (110g); ⅓ cup tahini (80g); 1½ cups soft medjool dates (pitted (200g); Pinch of sea salt (optional); 1 cup dark chocolate chips (150g); Handful of walnuts

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Preheat the oven to 180C (160C fan) or 350F

Add all the base ingredients to a food processor and blend thoroughly. It should be sticky and soft, if not add a tbsp of water and blend again.

Divide into 12 pieces and press down into a mini brownie tin or cupcake tin and bake for about 20 mins. Allow to cool and harden.

Melt the chocolate chips in a bowl over a pan of hot water and spoon on to each bar and top with a few more walnut pieces. Refrigerate to set the chocolate.

1½ cups soft medjool dates (pitted (200g)

Walnut and Tahini Oat Bars

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