Ingredients:

• 1 cup dates 
• 1 cup gluten-free oats 
• 1/2 cup tahini (or another seed butter) 
• 1/4 cup collagen powder 
• 1/2 cup unsweetened coconut 
• 2 tsp vanilla extract 
• 1/2 cup coconut oil, melted 
• 1 cup PASCHA Chocolate Chips (we used 100% cacao)

Directions: 

• In a food processor, add dates, oats, tahini, collagen, coconut, and vanilla extract. Blend until all beginning to come together. 
• Add melted coconut oil and mix again until blended. 
• Melt PASCHA Chocolate fully. We used 100% cacao but use whichever percentage you would like.
• pour a thin layer of PASCHA Chocolate into the bottoms of either a muffin tin or similar type of pan. Alternatively, use an 8x8 pan and simply cut into shapes once everything is set. 
• Allow the first layer to harden in the refrigerator. 
• Scoop filling evenly into each shape while leaving a small space around all the edges. 
• Pour remaining melted PASCHA Chocolate over each bar allowing it to settle into the sides as well. Leave to set in the fridge fully. 
• Remove from the pan and store in the fridge.