Vegan Keto Granola Bars

For the granola bars:
Preheat oven to 350°F. Line an 8×8 pan with parchment paper and set aside. In a large bowl, mix flax, chia, water, stevia, and vanilla and stir to combine. Set aside to gel while you toast pepitas.

In a skillet or frying pan, spread pepitas into a single layer and heat on medium, stirring frequently. Cook until they start to pop and turn golden brown, about 5–7 minutes. Set aside to cool while you prepare the rest of your ingredients.

Add tahini, coconut oil, cinnamon, and pink salt to flax/chia mixture. Stir until incorporated.

Stir coconut and seeds into flax/chia mixture until evenly distributed. (If desired, add pepitas, hemp seeds, shredded coconut, and sesame seeds to a food processor and pulse a few times until slightly broken up with some large chunks remaining. You can skip this step and use whole ingredients, if you prefer that.)

Spread into lined 8×8 pan and smooth top. Bake 25–30 minutes, until edges start to turn golden brown. Cool slightly before cutting into 8 bars. Place cooled granola bars in an airtight container and refrigerate.

If desired, prepare chocolate drizzle. Heat chocolate in a small pan on low heat, stirring frequently until melted, or microwave on low in 30-second intervals, stirring between each interval until melted. Drizzle or spread onto cut granola bars.