1 1/4 cups gf quick oats
½ tsp sea salt
¼ cup ground flax
1 1/4 cup roasted sunflower and pumpkin seeds
12 soft medjool dates, chopped
1/3 cup sunflower seed butter
3 tbsp melted coconut oil
½ tsp coconut oil
1–2 tsp flaked sea salt
Line an 8×8 baking dish with parchment and set aside. In a large bowl, combine the oats, sea salt, flax, and seeds. Set aside.
In a food processor, combine dates, sunbutter, and melted coconut oil. Process until the mixture is well combined and crumbly.
Scrape the date mixture into the oat mixture and stir until all the ingredients are evenly combined. Use your hands if needed!
Press the mixture into the prepared dish. Make sure it’s evenly distributed. Place into the fridge for 2 hours to set.
Remove from the fridge, carefully lift the bars out of the plan and cut into 8 bars ( you can also cut them into 10 bars to make them thinner).
In a small bowl, combine the chocolate and coconut oil. Melt in the microwave for a minute. Stir, then heat for another 30 seconds or until fully melted. or over a double boiler (about 3 minutes). Drizzle over the bars with a small spoon. Sprinkle Kosher flaked sea salt over the top and put them back in the fridge for 1 hour to allow the chocolate to harden before serving.