Preheat oven to 325°F and line an 8 x 8” brownie pan with parchment paper..
Place the oats on one half of the pan and almonds and pepitas on the other half. Bake for about 10 minutes, stirring once about halfway through (keep the oats and almonds apart).
Once toasted, remove from oven and allow to cool, then roughly chop the almonds.
In a small saucepan melt the coconut oil over low heat. Add tahini, date syrup and vanilla and whisk until combined. Set aside.
In a large bowl combine the oats, almonds, pepitas, hemp hearts, dates, raisins and salt. Add in the wet ingredients and stir until combined.
Spoon the mixture into the prepared brownie pan. Wet your hands and press the mixture firmly and evenly in the pan.
Place in the fridge and allow to set for at least 2 hours. Once set, remove from the fridge and cut into bars.
Optional step: drizzle with melted semi-sweet chocolate.
Store the bars in an airtight container in the fridge for up to 2 weeks.
