Choc Tahini Oat Bars

In a large food processor (7 cups or more), combine the dates, date syrup, rolled oats, and tahini. Blend on high for 1 minute. Scrape down the sides and process on high for 1 more minute. If the mixture separates, scoop the stuff out from under the blades, then pulse it back together 5-7 times.

To test if the mixture is ready, form a ball in your hand. If the mixture forms a ball, it is ready. If it crumbles, add 1-3 tablespoons of melted coconut oil and process again.

Press the mixture into a parchment-lined 8 x 8 inch baking pan. Use a spatula or flat-bottomed glass to press it down very firmly and evenly.

Melt the chocolate chips in a double boiler with coconut oil (or use a microwave in small batches, 20 seconds each).

Drizzle the melted chocolate over the tahini base. Smooth out with a spatula.

Sprinkle with flaky sea salt and sesame seeds.

Refrigerate for at least 2 hours until the chocolate is hardened and the bars are set. Cut and enjoy!