Vegan Tahini Oatmeal Bars – High-Protein, Peanut-Free, Gluten-Free and Delicious!

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Tahini also known as Ardeh is often a Mediterranean sesame paste which is usually served being a dip alone or being a major element of hummus, baba ghanoush, and halva. Tahini can be another perfect alternative for peanut butter since it includes a great nutty flavor. This creamy sesame seed paste isn’t exclusively for hummus but could also be employed as ingredients for various confections, desserts or snacks.


Tahini in oatmeal bars may be anything but traditional but this magic pill snack is great before workout. The advantage of this tahini oatmeal bars recipe is that you could dress them up anyway you like. Being a basic bowl of oatmeal, these squares might be changed on an impulse. Yearning for peanut butter? This tahini oatmeal bar is great alternative for any tasty, nut-free substitute snack. For those who have tried baked oat dishes you will then be informed about the texture of those. They are chewy as an alternative to firm, which has a soft but dense texture that holds together well without crispy.

Quick and Easy Vegan Tahini Oatmeal Bars

Feel free to use dried seeds and fruits and other mix-ins as you desire. This high protein bars recipe is Vegan, High-Protein, Gluten-Free, Dairy-free . A peanut-free energy bar which is sweet, chewy, and filling. They might provide a perfect make ahead breakfast or even an easy snack on the go.

Ingredients:
1 cup hemp seeds granola (GF)
1 cup quick oats (GF)
1 cup date paste
1/2 cup unsweetened coconut
1/2 cup tahini
1/2 cup chocolate chips
1/2 cup maple syrup
1/2 tsp sea salt
Direction:

Preheat oven to 325F.
By using a mixer or high-powered blender, add the oats as well as the remaining ingredients and blend until it forms a thick dough.
Spray the base of an 8?8 inch baking dish with cooking spray. Place parchment or wax paper regarding this and press it down in order that it sticks well to the bottom and sides.
Scrape batter in to the square pan lined with baking paper and bake at 325 degrees Fahrenheit for Thirty minutes.
Once finished, remove through the oven and funky on the rack.
When they’re cool, slice into rectangles and store in the airtight container.
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