Scale

Ingredients

2 cups soft, moist thompson raisins
3 tbsp maple syrup
1/2 cup tahini
2 cups rolled or quick oats (use gluten-free if needed)
1 cup raw sunflower seeds
1/2 cup dairy-free chocolate chips

Instructions

Place the rainins in a food processor and mix until they start to break down into a crumbly, sticky mixture.
Add everything else, except the chocolate chips and mix until it forms a thick, sticky dough.
Add the chocolate chips and pulse a few times to mix them in.
Line a 7-8 inch square baking pan with parchment paper or saran wrap so it sticks out over the edges of the pan.
Press the dough into the pan until flat, spending a few minutes to firmly press it down and work it into the corners.
Place in the fridge for about an hour to firm.
Use the parchment paper to lift the bars out the pan then slice into 10 portions.

Notes

Raisins: If raisins are overly dry, soak in hot water for 15 minutes then drain well before use.

Substitutions: Tahini can be substituted with almond or peanut butter. Sunflower seeds can be substituted with almonds, cashews or walnuts. Raisins can be substituted with soft, pitted dates.

Storing: In an airtight container in the fridge for up to 2 weeks or freezer for up to 3 months. I recommend storing the fridge or freezer, however, they’re ok at room temp for a few days if needed ie. in a lunchbox, camping, hiking, road trips. Keep cool if possible.

Keywords: no-bake granola bars, nut-free granola bars