Chocolate Coconut "Clif" Bars

When Aaron says things like "I would buy Clif bars more often if they weren't so expensive," I hear "I am challenging you to make this in our kitchen, and to make it vegan." This recipe took a couple revisions, but they finally got Aaron's stamp of approval. He likes chocolate and coconut, so chocolate and coconut we did. 11 grams of protein. And they happen to be gluten-free. Take that, Clif.

Chocolate Coconut "Clif" Bars (makes 6)

3/4 cup oats
6 medjool dates, pitted and soaked in warm water for at least 15 minutes
1 can black soy beans, drained and rinsed (these are different than black beans, make sure the can says black SOY beans)
1/2 cup shredded coconut
3 Tbls. raw shelled hemp seeds (also called hemp hearts)
1/4 cup cashews
1/4 cup cocoa powder
3 oz. semi-sweet baking chocolate, melted
2 Tbls. ground flax seed
1/4 cup agave nectar
2 Tbls. water

Preheat the oven to 300 F. 

Put the oats in the food processor on high for a minute or two, until they are crumbly and form a meal.

Add the rest of the ingredients and process until they form a paste. (If your food processor is just not having it, gradually add a bit more water, but only as much as needed so it will actually blend.) Grease an 8" square pan and press the batter evenly into the pan. 

Bake for 20 minutes. Cool in the fridge and cut into 6 bars. Wrap individually and store in the fridge.

For the record, Aaron requested a protein bar with 10g of protein because that's what Clif bars have. But these have 11.