Chewy Buckwheat Protein Bars

½ cup tahini ¼ cup honey - instead of maple syrup. 2 Tbsp melted coconut oil 100–110 g regular dates (soaked and blended into a paste) 1–3 Tbsp hot water, if needed Bake 160°C (325°F) for 18–22 minutes. One mixing tip After combining everything, grab a small handful of the mixture and squeeze it firmly in your palm: ✅ If it forms a solid clump that doesn't fall apart, it's ready. ❌ If it crumbles, add 1 tablespoon of warm water, mix well, and test again. Repeat if necessary. Once they are out of the oven: 1. Let them cool in the pan (15–20 minutes) Leave the bars in the baking pan. Don't try to remove or cut them while they're hot—they're still setting and will be fragile. 2. Check the texture After about 15 minutes, gently press the center with a finger: It should feel firm but still have a little give. If it feels wet or very soft in the middle, you can return it to the oven for 3–5 more minutes. 3. Cool completely Once they've cooled to room temperature, lift the whole slab out using the parchment paper. 4. Refrigerate Chill for at least 1 hour (or overnight if you have the patience!). This step lets: the tahini firm up, the honey become chewier, the dates fully bind everything together. 5. Slice Use a large sharp knife. If the bars are very firm from the fridge, let them sit at room temperature for 5–10 minutes before cutting.