Line an 8-inch loaf pan with parchment paper. Set it aside.
In a food processor, add the pitted dates. Chop the dates into small pieces.
Then add the oat flour, tahini, a pinch of salt. Blitz again to bring them together. Add 2 tablespoons of water to help to bind. Add more if needed, one tablespoon at a time. The mixture should be able to stick together when you press it between your fingers.
Add the chocolate chips and pulse a few times to blend the chocolate chips into the mixture.
Transfer the mixture into the prepared pan. Fill about 2/3 of the pan and press the mixture down with a spatula and the help of your hand to shape it into a rectangle.*
Place the pan into the freezer while we make the topping.
To make the topping
Melt the chocolate with coconut oil over simmering water or in a microwave.
Take out the pan from the freezer. Pour the melted chocolate on top of the cookie dough. Gently wiggle the pan to let the chocolate cover the cookie dough.
Place the pan in the fridge and let it sit for 20 minutes.
Take out the pan and remove it from the pan by grabbing the parchment paper on the sides.
Use a sharp knife to cut it into 6 bars. Bite in!
Video
Notes
*Since I usually make food only for myself and I test a lot of recipes, so I usually make a small portion at a time. If you want to fill the 8" loaf pan, just multiply this recipe by 1.5.
Storage: Store the bars in an airtight container in the fridge for 5 days or 2 weeks in the freezer.