Lentine Alexis x Untapped Maple 

Makes 10 bars 

These fast and easy no-bake super seed bars are a sweet, change from your typical packaged energy bars. They’re packed with protein, and sweetened naturally with dates and maple syrup. You *might* even find yourself reaching for one to crumble into your bowl as granola at breakfast, or as a healthy dessert. If you can find sprouted oats, nuts and seeds for these bars, your digestive system will thank you – the sprouting process makes these ingredients bioavailable! 

Ingredients

• – 1 1/2 cups rolled oats (gluten-free for GF eaters), preferably sprouted
• – 1/2 cup raw almonds, walnuts, or pecans (roughly chopped)
• – 1 heaping (seriously) packed cup medjool dates (about 16)
• – 2 Tbsp chia seeds
• – 2 Tbsp sunflower seeds (roasted or raw)
• – 2 Tbsp flax seeds (ground or whole)
• – 2 Tbsp hemp seeds
• – 1/4 cup UnTapped Maple Syrup 
• – 1/4 cup coconut butter (or almond butter)
• – 1 tsp salt
• – 1/4 tsp each ground ginger + ground cinnamon

Directions: 

1. Line an 8×8 pan with parchment paper so that the paper overhangs on two sides like a sling. Set aside. 
2. Preheat your oven to 350°F and line a sheet pan with parchment paper; you’re going to toast your oats to boost their flavor. Spread the oats in the pan and bake for 13-15 minutes or until slightly golden brown.
3. In the bowl of a food processor fitted with the blade attachment, pulse the almonds of your chosen nuts to a coarse chop. Then transfer them to a small bowl and set aside. In the same food processor bowl (no need to wash,) process the dates until they form a smooth, dough like paste. (If they turn into a date dough ball, wrapping around the blade that’s ok.) 
4. In a large bowl, combine the oats, chopped almonds, chia seeds, sunflower seeds, flax seeds and hemp seeds along with the date paste.  Set aside. 
5. In a small saucepan set over medium heat, warm the maple syrup and coconut butter until creamy, smooth and well incorporated, stirring constantly.  Remove the maple mixture from the heat and pour it over the oat mixture. Use a wooden spoon to stir and mix initially, incorporating the maple, then switch to using your hands to squeeze and knead the mixture into a well-incorporated “dough.” 
6.  Transfer to your prepared 8×8 dish spreading evenly with a spatula or your hands. Then, cover the bars with another layer of parchment paper and press down with something flat – like a book or the bottom of a measuring cup Cover with parchment or plastic wrap and press down with something flat, such as a book, or the back of a measuring cup to get them really packed tight. This will help them from being crumbly. Transfer the bars to the fridge to chill for 30 minutes or overnight if you have time. 
7. Remove bars from dish and cut into 10 even bars. Store in an airtight container for up to a few days (if they last that long!) 

About the Author

Lentine Alexis is an UnTapped endurance athlete, holds a diplome in Patisserie + Baking from Le Cordon Bleu, a BA in Social Ecology + Economics, is a board-certified Ayurvedic Health Counselor and USAT Certified Coach.