Directions

1. Preheat the oven to 325F and line an 8-inch square metal baking pan with parchment paper.

2. Place oats in a large mixing bowl. In a separate smaller bowl, combine tahini, date syrup, coconut oil, vanilla, salt, and egg white; whisk well to combine. Pour tahini mixture into a bowl with oats; stir well to coat.

3. Add shredded coconut and chocolate chips; mix well to combine. Transfer mixture to prepared baking dish and press very firmly into the pan. (Packing tightly helps prevent bars from crumbling.)

4. Bake for 25 to 27 minutes, until lightly browned around edges. Cool in the pan on a wire rack for 20 minutes. Lift bars out of the pan with parchment paper; cool completely before cutting (at least 1 hour.) Slice into 8 bars.

5. If desired, dip the ends of each bar into a full jar of Soom Chocolate Tahini and place on a parchment-lined baking sheet. Sprinkle flaky salt overtop, and freeze for 20 minutes to set.

6. Store bars in an airtight container in the refrigerator for up to 1 week.