Chocolate Tahini Bliss Bars
Straight from vegan dessert heavan.....Chocolate Tahini Bliss Bars!
These wonderful treats have three gorgeous layers – a nutty base, a tahini caramel filling and a smooth, chocolaty top. They’re fun to put together and look pretty impressive!
Plus, we're always looking to satisfy that sweet tooth in a way that shows our bodies some love as well, and these bars couldn’t be more on point.
Each ingredient in these Chocolate Tahini Bliss Bars is feeding our bodies nutrients, vitamins and minerals so we feel like we are glowing from the inside out! Dark chocolate is one of the world's best sources of antioxidants, and provides a nice dose manganese and magnesium. Almonds and nut butter provide plenty of plant-powered protein which leaves us feeling energized, not lethargic. Dates give the bars a natural sweetness plus fiber, helping to regulate blood sugar. Plus we’re getting skin-loving and inflammation reducing healthy fats from the coconut oil and tahini.
Enjoy the sweet, healthy goodness!
Chocolate Tahini Bliss Bars
Ingredients:
Base Layer:
2 cups almonds
22 big juicy pitted medjool dates
2 heaping tablespoons almond or peanut butter
A generous pinch of Himalayan sea salt
Filling
1 tablespoons of coconut oil
1/2 cup smooth tahini (we like 365 brand, sunbutter works here too)
8 big juicy pitted medjool dates
Chocolate
1/2 tablespoon coconut oil
2 cups dark chocolate melted ( we love Hu!)
To garnish: (optional and feel free to get creative!)
Malden sea salt
Goji berries (or chopped tart cranberries)
Sesame seeds (or pumpkin seeds or chopped pistachios)
Instructions:
1. Line a 8 x 10 baking sheet or pan with baking parchment.
2. To make the base, place the almonds, dates, nut butter and salt into a food processor and pulse until the mixture sticks together.
3. Place the mixture onto the prepared sheet and press down until compact, making sure the mixture is even. We like to use a second pan and parchment to get this layer even and tight. Place into the freezer while you work on next steps.
4. For the filling, place the coconut oil and dates into a small sauce pan over a low heat and cook until the coconut oil has melted. Once melted, add the tahini and place into a food processor and process until smooth. Alternatively use a high speed blender and blender on low to medium until smooth.
5. Once your base is set (this shouldn’t take too long) Pour the filling over the base, smoothing with a spatula until even. Return to the freezer until it has set ~30 minutes.
6. Melt the dark chocolate and remaining coconut oil in a sauce pan over low heat, stirring consistently and making sure not to burn.
7. Once the filling has set, pour over the chocolate topping. If you are adding optional toppings do that at this stage. Place into the fridge for ~30 minutes. It is best not to let the chocolate get too cold before cutting because it will crack.
Remove from fridge and cut into 2 x 2 squares. This treat is rich! Share your square with someone you love.
More Vegan And Gluten Free Recipes We Love:
Banana Chocolate Chip Oat Muffins