About the Recipe
These Tahini Bars have been a massive hit in our household! With a delicious almond & peanut base and a fudgy, gooey middle, they are the perfect sweet snack! I also made my own chocolate for the top layer which added an even better taste. Store in fridge!
1.5 cups almond meal
3 tbsp flaxseed meal
2 tbsp smooth peanut butter
1-2 tbsp maple syrup
1 tsp vanilla essence
1 tbsp water (if needed)
1/2 cup tahini
1/3 cup pitted dates (or about 8 medjool dates)
3 tbsp coconut oil
4 tbsps cacao powder
5 tbsp coconut oil
2 tbsp maple syrup
Add all base ingredients (except water) in a bowl and mix with a fork until sticky. If the mixture is still too dry, add the tbsp of water.
Pour into lined loaf tin and press down evenly with your fingers.
Bake for 15 mins on 180*C or until golden. Place in freezer to harden.
For the middle layer, add all ‘middle’ ingredients to a small pan over low heat and cook until coconut oil has melted and dates have slightly softened.
Once melted, place into a food processor and process until smooth and sticky.
Pour the middle layer over the base layer and spread evenly. Allow to set in freezer for an hour.
For the chocolate, place the coconut oil in a pan over medium heat and stir until melted. Add in the cacao powder and maple syrup and stir. Depending on your tastebuds, you may want to add more maple syrup for a sweeter taste. Additionally, you could melt your favourite chocolate block instead.
Once the middle layer is set and hardened, pour over the chocolate topping and place back in freezer for another 30 mins.
Cut into squares and enjoy!