You can use peanut butter or another nut butter in place of the tahini, and any type of nuts or seeds in place of the almonds. For a vegan version, substitute your favorite liquid sweetener for the honey.
Author: Mary Gillespie
1cup/ 250 ml tahini
1/2cup/ 125 ml honey
1/2cup/ 125 ml oil
1/3cup/ 80 ml cocoa powder
2cups/ 500 ml oatmeal
1cup/ 250 ml unsweetened shredded coconut
1cup/ 250 ml sliced almonds
1/2cup/ 125 ml dark chocolate chips
1teaspoon/ 5 ml vanilla
1/2teaspoon/ 2.5 ml salt
In large saucepan, heat tahini, honey and oil over medium-low heat, Stir until the mixture is smooth and heated through. Add cocoa and stir until thoroughly blended.
Remove the pan from the heat and add the remaining ingredients: oatmeal, coconut, almonds, chocolate chips, vanilla and salt.
Stir thoroughly until everything is evenly mixed.
Lightly grease a 9x12 inch / 23x30 cm baking dish, or line with parchment paper. Press the oatmeal mixture evenly into the prepared dish. Refrigerate for at least one hour. Cut into 36 bars. Refrigerate or freeze until needed.