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In a medium mixing bowl, mix the tahini, maple syrup and melted coconut butter (or oil) until smooth and creamy.
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Add the rolled oats, sesame seeds and coconut flakes, and mix really well until coated.
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Add and mix in the cacao nibs if using.
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Pour onto a parchment-lined large baking sheet, and spread out so that it's not over-crowded.
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Bake in a 375F oven for 9-10 minutes, or until it starts looking golden on the edges.
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Remove from oven and enjoy right away, or let cool down completely for at least 2-3 hours before storing in an airtight container, for up to 2 weeks.
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Serve with a big dollop of yogurt of your choice (dairy or vegan), some cranberry & pear chutney, a drizzle of salted maple caramel, and a sprinkle of hemp seeds (recipes for chutney and caramel in links in post).