top of page
  • Writer's pictureMelissa Mathes


  • 2 cups dates, Medjool (pitted and pressed into the 2 cups)

  • 1 cup peanut butter

  • 1/2 cup coconut oil

  • 1-1/2 teaspoons salt

  • 1 teaspoon cinnamon

  • 1 cup rolled oats (for better digestion, you can soak and dehydrate first; if you are grain-free, you can omit the oats and add 1/2 cup of seeds)

  • 1/2 cup sunflower seeds, unsalted (raw or roasted)

  • 1/2 cup semisweet, dark chocolate chips

  • 1/2 cup sesame seeds

Puree dates in food processor. (Dates can stress out an old food processor! If you are concerned, place the dates first in a small amount of warm water to soften. Then, drain and proceed with recipe.) Add peanut butter, coconut oil, salt and cinnamon and puree until well-blended. If you want your oats, seeds and chocolate chips to stay whole, transfer date blend into a bowl. Add oats, seeds and chocolate chips, stirring well. If you want your oats, seeds and chocolate chips processed into smaller chunks, dump those items right into your food processor with the date blend and puree until you’re satisfied.

Pour the mix into a dish of choice. This recipe fits well in an oblong baking dish. Place a sheet of parchment paper over the mix and flatten the mix atop the parchment paper. Lift up parchment and sprinkle sesame seeds on mix. Place parchment atop the mix again; press sesame seeds lightly into the top. Place in refrigerator for several hours until the ingredients have hardened. Slice into bar sizes of your choice. Package separately, ready to take with you. Or, leave in refrigerator and take directly out of the pan for snacking. Keep cold for as long as possible. When they start to heat up, some of the oils may begin to melt and cause the bars to crumble. I tote these in an insulated bag with an ice pack.

8 views0 comments

Recent Posts

See All


bottom of page