Instructions

• Line a 9x13-inch baking dish with parchment paper, leaving an overhang to lift the bars out later.
• In the bowl of a food processor add the roasted cashews and pitted medjool dates. Process until a thick paste forms, about 2–3 minutes.
• Add the coconut oil, coconut or almond milk, vanilla extract, and salt to the processor. Process until completely smooth with no chunks remaining, scraping down the sides once or twice (total processing time may be 4–5 minutes).
• In a large mixing bowl combine the old-fashion oats, cooked plain quinoa, and ground walnuts or almonds.
• Pour or scoop the cashew-date mixture into the bowl with the oats and quinoa. Mix thoroughly until evenly combined. The mixture will be thick; keep mixing until it comes together.
• Allow the combined mixture to cool for about 5 minutes so it is easier to handle. Meanwhile, set aside the chopped dark chocolate (6–8 ounces total); reserve about 2 ounces of the chopped chocolate for melting/drizzling and keep the rest for folding into the bars.
• Stir the remaining chopped dark chocolate into the cooled mixture until evenly distributed.
• Transfer the mixture to the prepared 9x13 pan. Press it firmly and evenly into the pan using a spatula or clean hands to create a compact layer.
• Melt the reserved chopped dark chocolate in a microwave-safe bowl in 15–20 second bursts, stirring between bursts, until smooth. Drizzle the melted chocolate over the pressed mixture.
• Sprinkle sea salt over the top to taste.
• Refrigerate the pan for at least 1 hour, or until the bars are firm. Use the parchment overhang to lift the slab from the pan, then cut into bars.
• Store the bars in the refrigerator (they can be left at room temperature briefly, but are best kept chilled).