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Vegan, Dairy Free, Refined Sugar Free, Nut Free

Makes 10.
Prep time: 10 minutes.
Cooking time: 15 minutes.


  • 8 large medjool dates*, pitted
  • 1/4 cup rice malt syrup*
  • 2 tbsp tahini*
  • 3 tbsp melted coconut oil*
  • 1 tsp vanilla extract
  • 2 cups rolled oats*
  • 1 cup puffed quinoa*
  • 1/3 cup mixed seeds of choice (we’ve used a mix of hemp seeds*, chopped pepitas*, buckwheat*, sesame seeds*, chia seeds* & flaxseed*)

*available at Naked Foods


  1. Preheat the oven to 160°C.
  2. Blend or process the dates, rice malt syrup, and tahini until smooth. Pour into a large bowl.
  3. Add the oats, puffed quinoa, and seeds to the bowl with the date mixture.
  4. Fold the dry ingredients into the date mixture – it’s messy, but much easier to combine the mixture with damp hands.
  5. Once the mixture is fully combined, transfer into an approximately 20 x 30 cm tin lined with baking paper. Press it out evenly. Using another sheet of baking paper over the top, press down very firmly to ensure the bars stay together.
  6. Place in the oven for 13-15 minutes. Let cool completely before slicing.
  7. Optional: drizzle with melted vegan chocolate.
Recipe by Jessica Thomson @mindfullyjessica