Hasho Power Bar

Base Ingredients:

• 1 cup rolled oats

• 1/2 cup Hasho poppy seed paste

• 1/2 cup Medjool dates (pitted, soft)

• 1/4 cup chopped almonds or pumpkin seeds

• 2 tbsp almond butter or tahini

• Zest of 1 lemon

• Pinch of sea salt

Instructions:

1. In a food processor, blend the dates into a paste.

2. Add poppy seed paste, almond butter, lemon zest, and salt. Blend until creamy.

3. Add oats and chopped nuts. Pulse just to combine — it should stick together but stay chunky.

4. Press the mixture firmly into a parchment-lined tray.

Lemon Glaze Topping:

• 1/2 cup powdered sugar

• 1.5 tbsp lemon juice (freshly squeezed)

• 1/2 tsp vanilla extract (optional)

Mix until smooth, pourable but thick.

• Spread glaze over chilled base.

• Sprinkle poppy seeds generously on top.

• Chill in fridge at least 1 hour. Slice into bars.

Shelf Life:

• Refrigerated: up to 1 week

• Frozen: 1 month (wrap individually)