Nicole’s No Bake Tahini-Fig-Oat Bars

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Ambitious Kitchen

Total Time

1 hour and 45 minutes

Prep Time

1 hour and 45 minutes

Rating

(4)

Ingredients

8 servings

For the bars:
1 ½ cups gluten free or regular rolled oats
½ cup dried figs, diced small
½ cup tahini, at room temperature
⅓ cup honey
¼ cup cacao nibs
3 tablespoons chia seeds
¼ cup hemp seeds
¼ cup sesame seeds
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon sea salt
1 to 2 scoops collagen peptides or unflavored protein powder (optional)
For the chocolate drizzle:
½ cup dairy free dark chocolate chips
1 teaspoon coconut oil

Desserts Beginner Gluten-Free Healthy ...

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Preparation

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Step 1

Line an 8 by 8-inch baking pan with parchment paper. The best way to do this is to rub a little bit of oil on the inside of the pan so the parchment sticks.

Step 2

To make the bars: In a large bowl, combine the oats, figs, tahini, honey, cacao nibs, chia seeds, hemp seeds, sesame seeds, vanilla, cinnamon, salt, and collagen peptides and mix until everything is coated well.

Step 3

Pour the batter into the prepared pan, using a spatula to make sure it’s spread evenly. Place the pan in the refrigerator for 30 minutes.

Step 4

To make the drizzle: Melt the chocolate chips and oil. If you have a microwave, place the chocolate chips and oil in a small microwave-safe bowl and heat in two or three 30-second intervals, mixing together in between intervals. If you don’t have a microwave, melt the chocolate and oil together in a double boiler on the stove top.

Step 5

Once the chocolate and oil are melted and are nice and smooth, remove the pan from the refrigerator and pour the drizzle on top. Return the pan to the refrigerator for 1 hour so the chocolate sets and the bars harden.

Step 6

When ready to slice, lift the parchment paper to remove the bars from the pan and place it on a flat surface. Slice into eight bars for larger pieces or sixteen squares for smaller pieces. Store in an airtight container in the refrigerator for up to 1 week.