Three layers of indulgent goodness – crunchy chocolate oat crust, creamy salted tahini filling, and a layer of dark chocolate on top (GF + VEGAN).
I present to you a superfood dessert.
One that is so indulgent and delicious, no one will believe you that it is on the healthier side. Well, unless you clear out the whole batch in one day 😳 (don’t judge me, these bars are addicting!)
So, about these Dark Chocolate Tahini Bars.
They are so easy, taste like pure bliss, the best snack.
And they are made with simple, natural ingredients.
I’m pretty much convinced that chocolate and any type of nut/seed butter (peanut butter, almond butter, cashew butter, etc.) can solve any problems.
OK, all of my problems, at least.
Tahini is something that I have eaten all my life. It is popular in Greece and more so in Cyprus. In Cyprus, tahini (or tashi as the they call it) is served as a dip in a traditional meze table, in hummus, in soups, in pita souvlaki (instead of tzatziki which is customary in Greece), and in desserts. So, I’m pretty experienced when it comes to this delicious ground sesame paste.
Tahini paired with dark chocolate is heavenly. If you’ve never tried it before, you are in for a bigggg treat.
Plus, they are both good for you. Tahini is loaded with healthy fats, amino acids, and essential vitamins and minerals. Dark chocolate is a great source of powerful antioxidants and minerals. The bars are sweetened with pure maple syrup and dates so they contain no refined sugars.
The bars are not quite “no-bake”, but with only 10 minutes of oven time, they are totally worth it. The bottom layer is baked to create a perfect crunchy crust. Then a salted tahini filling is poured on top. A quick set in the freezer with firm up the tahini just enough to pour the final dark chocolate later over top.
I store these bars in the freezer because the tahini tends to get pretty soft in the ridge. Just pop them out 5-10 minutes before you are ready to eat them and they will be the perfect consistency!
- 1 cup almond flour
- 3 tbsp cocoa powder
- 6 pitted dates
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
- ¼ tsp salt
- 1 cup oats
- 1 cup tahini
- 3 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1 tsp salt
- 6 oz high quality dark chocolate
- Preheat oven to 350°F. Grease and line an 8 x 8 inch pan with parchment paper. Set aside.
- Combine almond flour, cocoa powder, dates, maple syrup, coconut oil, and salt in a food processor until well combined. Add oats and pulse 2-3 times. Evenly pour mixture into prepared baking pan, pressing down firmly. Bake in preheated oven for 10 minutes. Remove base from oven and allow to cool for 10 minutes.
- While base is cooling, prepare the filling by stirring tahini, melted coconut oil, maple syrup, and salt in a medium size bowl. Pour tahini mixture over cooled base and spread evenly. Freeze for 20-25 minutes.
- Chop the dark chocolate and melt over a double boiler. Pour evenly over set tahini layer.
- Return to freezer for at least 1 hour. Once completely set, cut into bars and enjoy!