1½ cups gluten-free rolled oats
1 cup puffed millet
⅓ cup shredded unsweetened coconut
½ cup (about 6) Medjool dates, pitted and diced
1 tbsp chia seeds
1 tbsp sesame seeds
½ tsp salt
¾ cup Power Fuel NuttZo
½ cup honey (or maple syrup if vegan)
¼ cup coconut oil
1 tsp vanilla
3 oz. dark chocolate, melted for topping

3 cup gluten-free rolled oats
2 cup puffed millet
2/3 cup shredded unsweetened coconut
1 cup (about 6) Medjool dates, pitted and diced
2 tbsp chia seeds
2 tbsp sesame seeds
1 tsp salt
1 1/2 cup Power Fuel NuttZo
1 cup honey (or maple syrup if vegan)
1/2 cup coconut oil
2 tsp vanilla
6 oz. dark chocolate, melted for topping

4 1/2 cup gluten-free rolled oats
3 cup puffed millet
1 cup shredded unsweetened coconut
1 1/2 cup (about 6) Medjool dates, pitted and diced
3 tbsp chia seeds
3 tbsp sesame seeds
1 1/2 tsp salt
2 1/4 cup Power Fuel NuttZo
1 1/2 cup honey (or maple syrup if vegan)
3/4 cup coconut oil
3 tsp vanilla
9 oz. dark chocolate, melted for topping

Line a 9×9” square pan with parchment paper. Set aside
In a large mixing bowl, stir together the rolled oats, puffed millet, shredded coconut, dates, chia seeds, sesame seeds, and salt.
In a small saucepan, add Crunchy Power Fuel NuttZo, honey (or maple syrup), and coconut oil. Heat over medium-low heat until smooth. Stir in vanilla.
Pour the nut butter mixture over the dry oat mixture and stir until all of the dry ingredients are coated.
Pour the mixture into prepared pan and press into an even layer. Cover and refrigerate for 1 hour. Cut into 12 bars. Drizzle melted chocolate over bars.
Store bars in an airtight bag or container in the refrigerator for up to 2 weeks