Heat a small saucepan on medium/low heat and add in the coconut oil, maple syrup and tahini. Once the oil starts to melt, whisk the mixture together for 1-2 minutes until it's is smooth. Set it aside off of the heat and stir in the vanilla extract. Let it cool while you prepare your dry mix

In a large bowl, add in the remaining dry ingredients and stir together.

Pour the wet mixture into the dry and toss everything together with a rubber spatula

Line a 9 x 13 pan with parchment paper and flatten the mixture into the pan. Press a few extra chocolate chips into the top of the bars

Refrigerate the bars for at least 3 hours or overnight. Once firm, slice into 12 larger bars, or 18 smaller squares.

Keep refrigerated for up to 3 weeks, or freeze for up to 3 months. If freezing, let them thaw for at least 10 minutes before eating.