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.
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 120 |
| Fat: | 9 g |
| Carbohydrates: | 7 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 45 mg |
| Fiber: | 2 g |
| Sugars: | 3 g |
| Calculated per serving. | |
by bakeitpaleo
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 Raw Cacao Powder, (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 Raw Cacao Powder
Fudge Topping
- 0.333 cup0.333 cup0.333 cup Coconut Cream
- 0.25 cup0.25 cup0.25 cup Pascha Extra Bitter-Sweet Dark Chocolate Chunks (Bulk)
Process
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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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!