In a small sauce pan over medium heat add the coconut oil, maple syrup and coconut milk. Whisk in the vanilla, sea salt and cacao powder until melted and smooth. Remove from heat.

In a blender jar add the hemp hearts, pumpkin seeds, sunflower seeds, chia seeds, flax seeds and 1 Tbsp. of the sesame seeds. Pulse until desired consistency is reached.

In a bowl add the cacao mixture and the seed mixture and stir together until combined.

Place a sheet of parchment paper into a 9”x 9” baking dish, leaving a little bit of overhang on the sides.

Using a rubber spatula spread mixture onto parchment paper. Chill for about 20 minutes in the refrigerator.

Remove dish from the refrigerator and score into bars. I like to make 16 bars from this batch.

Place bars in a container with parchment paper between them so that they don’t stick together.

Store in the refrigerator or the freezer for several weeks.