Line a loaf pan with parchment paper, overhanging the edge of the parchment at least 1/2 -inch (1 cm) on each side.

Combine lentils, oats, peanut butter, coconut, maple syrup, vanilla, and cinnamon in a mixing bowl with a rubber spatula or your hands.

Press the mixture evenly into the bottom of the prepared pan, using the back of the spatula. Cover and refrigerate while preparing the chocolate.

In a microwave-safe bowl or measuring cup, melt chocolate in the microwave until smooth. Remove loaf pan from the fridge and pour the melted chocolate on top, carefully smoothing it across the top of the lentil mixture. Sprinkle with sea salt or crushed peanuts if desired.

Chill the bars in the refrigerator for another 10 minutes.

Remove the bars from the fridge and carefully lift out of the loaf pan using the edges of the parchment paper. Use a sharp knife to slice the bars vertically down the center, and then into 1-inch (2.5 cm) bars. Enjoy immediately or store in a sealed container in the fridge for up to 5 days.

tips

To get 1/2 cup (125 mL) cooked red lentils, combine 3 1/2 Tbsp (50 mL) dry whole red lentils with 2/3 cup (150 mL) water in a saucepan. Bring to a gentle boil, then reduce heat and simmer until lentils are soft, about 15-20 minutes. If using red split lentils, use the same amounts as whole lentils, but reduce cooking time to 5-15 minutes.

This recipe can be gluten free if you use gluten-free oats.