Chocolate Tahini Bars (Paleo, Vegan, Nut Free)
These chocolate tahini bars consist of a chewy brownie base that's topped with a chocolate caramel and then finished with a rich fudge topping. The brownie base and chocolate caramel are made with tahini and each layer is paleo, vegan and nut free.
PREP TIME
20 minutes
COOK TIME
—
INGREDIENTS
15
Serves: 12
Ingredients
Brownie Crust
- 0.333 cup0.333 cup0.333 cup Tahini
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
- 0.25 cup0.25 cup0.25 cup Coconut Flour, (25g)
- 0.25 cup0.25 cup0.25 cup Cacao Powder, Raw, (20g)
- 0.125 tsp0.125 tsp0.125 tsp Salt
Chocolate Caramel
- 1 cup1 cup1 cup Medjool Dates, pitted
- 0.25 cup0.25 cup0.25 cup Tahini
- 0.5 tsp0.5 tsp0.5 tsp Pure Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Cacao Powder, Raw
Fudge Topping
- 0.333 cup0.333 cup0.333 cup Coconut Cream
- 0.25 cup0.25 cup0.25 cup 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips (Bulk) - Pascha Chocolate Co.
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Line an 8" x 4" loaf pan with foil or parchment paper.
- Make the brownie crust: In a large mixing bowl, combine the tahini, maple syrup and vanilla. Mix in the coconut flour, cacao powder and salt. The dough will be thick.
- Press the brownie crust into the lined pan.
- Make the chocolate caramel: Place the pitted dates in a bowl and heat a pot of water. Once hot, pour the water over the dates (fully submerging them) and let them soak for 5 minutes.
- Drain the water from the dates, squeezing out as much of the moisture as possible. Add the dates to your food processor, along with the tahini, vanilla and cacao powder.
- Blend the mixture, stopping every so often to scrape the sides, until you have a caramel paste.
- Spread the caramel over the brownie crust.
- Make the Fudge Topping: Place the coconut cream and dark chocolate in a small saucepan and melt on the stove top, over low heat. Once melted, pour the fudge topping over the caramel filling.
- Put the bars in the fridge overnight to set. Then cut into 12 equally sized bars.
Notes
Storage: keep bars in an airtight container or baggie in the fridge or freezer.
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About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Gluten Free Grain Free Nightshade Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 204 |
| Fat: | 10 g |
| Carbohydrates: | 23 g |
| Protein: | 5 g |
| Cholesterol: | 0 g |
| Sodium: | 46 mg |
| Fiber: | 4 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Chocolate Tahini Bars (Paleo, Vegan, Nut Free)”
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These sound amazing!! I love anything with tahini. Going to bookmark this one to make later!