Work Week Lunch

To a food processor or blender, add the dates and almonds. Pulse for one minute until the ingredients have broken down. If the dates are not processing, add 1 teaspoon of water and pulse again until the dates and almonds are roughly chopped into small pieces.

Add the maple syrup, tahini, oats and coconut to the food processor. Pulse at a high speed for 1-2 minutes until the mixture is a fine crumble that sticks together when you press it together. If the mixture is too dry, add more tahini, 1 tablespoon at a time.

Prepare a 9x9 (21x21cm) dish with parchment paper. Scoop the date mixture on top of the parchment and press down with the back of a measuring cup or a spatula until you have a smooth, even surface.

Refrigerate the bars for at least 15 minutes. After they have chilled, remove the bars from the dish and cut them into rectangles.

While the bars chill, make the chocolate and tahini drizzle: Divide the coconut oil between two small microwavable bowls and microwave it for 10-15 seconds to melt. To one of the bowls, add the chocolate chips and continue to microwave at 10 second intervals, stirring after each session, until the chocolate chips are melted and smooth. Be careful not to overheat! In the other bowl, combine the coconut oil and tahini until smooth. Use a spoon and drizzle the desired amount of each over the bars.

Let the bars chill in the fridge for 15 minutes or until hardened. Store the bars in the fridge for best results. Enjoy!