4 cups rolled oats
2 cups medjool dates, pitted and soaked
2 tbsp ground flax seed
4 tbsp coconut oil
4 tbsp maca powder
2 tbsp chia seeds
2 tbsp hemp seeds
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
1 handful walnuts
1 handful cashews
1 handful almonds
½ cup shredded coconut
1 tsp vanilla
pinch of salt
1 bar dark chocolate

4 cup s rolled oats 2 cup s medjool dates, pitted and soaked 2 tbsp ground flax seed 4 tbsp coconut oil 4 tbsp maca powder 2 tbsp chia seeds 2 tbsp hemp seeds 1 handful walnuts 1 handful cashews 1 handful almonds 1 tsp vanilla 1 bar dark chocolate

1. Soak pitted dates in hot water for 10 minutes to soften.
2. Line an 8x8 baking dish with plastic wrap. Set aside.
3. In the bowl of a food processor combine dates, coconut oil, salt, and vanilla until a smooth paste forms.
4. In a large bowl combine oats, ground flax, maca powder, chia seeds, hemp hearts, pumpkin seeds, sunflower seeds, coconut, and nuts.
5. Stir well to combine.
6. Add date mixture and work to coat the oat mixture. It will be sticky and a little bit to combine. I like to use my hands just coat with a little bit of coconut oil to keep the mixture from sticking to you.
7. Press mixture into prepared baking dish in a even layer. Press hard to make sure bars hold together.
8. Melt chocolate in a double boiler and pour on top of granola. Spread thin.
9. Refrigerate until firm, at least 20 minutes before cutting into bars.