Ingredients
For the Base
1 cup (120g) almond flour
1/2 cup (40g) oat flour
1/4 cup (30g) coconut sugar
1/4 cup (60ml) melted coconut oil
1/4 tsp salt
For the Tahini Caramel Layer
1 cup (240g) Medjool dates, pitted and soaked in hot water for 10 minutes
1/4 cup (60ml) tahini
2 tbsp plant-based milk
1 tsp vanilla extract
1/4 tsp salt
For the Chocolate Topping
1 cup (170g) vegan chocolate chips
1 tbsp coconut oil
Optional: sesame seeds,/ nuts for garnish
Preparations
Preheat your oven to 350°F (175°C). Take an 8×8 inch baking pan and line
it with parchment paper, ensuring there’s an overhang on at least two
sides. This will make it easier to lift the bars out later. For the dates,
place them in a bowl and cover with hot (not boiling) water to soften
them. They should soak for about 10 minutes.
Create the Base Layer
In a medium bowl, combine the almond flour, oat flour, coconut sugar,
melted coconut oil, and salt. Mix thoroughly until a crumbly dough
forms. The texture should be similar to wet sand and should hold
together when pressed. If it seems too dry, add an additional teaspoon
of coconut oil. Transfer this mixture to your prepared baking pan.
Form and Bake the Base
Using your fingers or the back of a spoon, press the dough firmly and
evenly into the bottom of the pan. Take your time with this step, as an
even base will ensure uniform bars. Using the bottom of a glass can
help create a smooth, even surface. Place the pan in your preheated oven
and bake for 12-15 minutes, or until the edges are lightly golden. Be
careful not to over-bake, as almond flour can burn quickly.
Cool the Base
Once baked, remove the pan from the oven and place it on a wire rack.
Allow the base to cool completely before adding the next layer. This is
crucial for structural integrity—if the base is still warm when you add
the tahini caramel, the layers may blend together.
Prepare the Tahini Caramel Layer
While the base is cooling, drain the soaked dates and discard the
water. Place the dates in a food processor or high-powered blender. Add
the tahini, plant-based milk, vanilla extract, and salt. Blend on high
speed, stopping occasionally to scrape down the sides, until the mixture
becomes smooth and creamy. This process may take 3-5 minutes depending
on your equipment and the softness of your dates.
Apply the Tahini Caramel Layer
Once the base has completely cooled, spread the tahini caramel
mixture evenly over it. Using an offset spatula will help you achieve a
smooth, even layer. Work slowly and carefully to ensure the caramel
reaches all corners and has a uniform thickness throughout.
Create the Chocolate Topping
In a microwave-safe bowl, combine the vegan chocolate chips and
coconut oil. Microwave in 30-second intervals, stirring between each
interval, until the chocolate is completely melted and smooth. This
should take approximately 1-2 minutes total. Alternatively, you can use a
double boiler method: place the chocolate and coconut oil in a
heat-safe bowl over a pot of simmering water, stirring until melted.
Add the Chocolate Layer
Pour the melted chocolate mixture over the tahini caramel layer,
spreading it evenly with an offset spatula or the back of a spoon. Work
quickly before the chocolate begins to set. If desired, sprinkle sesame
seeds over the top for a decorative touch and to hint at the tahini
flavor within.
Chill the Bars
Transfer the pan to the refrigerator and chill for at least 2-3
hours, or until the bars are completely firm. This patience-testing step
is crucial—proper setting time ensures clean cuts and the perfect
texture contrast between layers.
Cut and Serve
Once fully chilled, use the parchment paper overhang to lift the
entire block out of the pan. Place it on a cutting board and, using a
sharp knife, cut into 16 squares (4×4 grid). For the cleanest cuts, run
your knife under hot water and wipe it dry between each cut. Store any
leftovers in an airtight container in the refrigerator for up to one
week
Variations
Nutty Pistachio Variation
For a Middle Eastern twist that complements the tahini beautifully,
add 1/4 cup of finely chopped pistachios to the base mixture.
Additionally, sprinkle another 2 tablespoons of chopped pistachios over
the chocolate layer before it sets. The vibrant green color of the
pistachios creates a striking visual contrast with the dark chocolate,
while their flavor pairs harmoniously with the tahini. This variation
adds a delightful textural element and increases the nutritional profile
with additional protein and healthy fats.
Spiced Cardamom and Orange Variation
To create a more aromatic and complex flavor profile, add 1/2
teaspoon of ground cardamom and the zest of one organic orange to the
base mixture. Then, incorporate 1/4 teaspoon of cardamom and 1 teaspoon
of orange zest into the tahini caramel layer. These warm, citrusy notes
transform the bars into a more sophisticated dessert with a subtle
Scandinavian-Middle Eastern fusion character. The orange brightens the
rich chocolate and tahini, while cardamom adds an exotic depth that
makes these bars truly memorable.
Cooking Notes
Temperature management is crucial when working with these bars. When
melting the chocolate, be careful not to overheat it, as this can cause
it to seize or develop a grainy texture. If using a microwave, always
err on the side of caution and use shorter intervals with frequent
stirring.
The consistency of the tahini caramel layer depends largely on the
dates you use. Medjool dates are specified because they’re typically
softer and more caramel-like than other varieties. If your dates are
particularly dry, you may need to soak them longer, or add an extra
tablespoon of plant-based milk to achieve the right consistency. The
tahini caramel should be smooth and spreadable, but not so runny that it
won’t set properly in the refrigerator.
Regarding the chocolate layer, the addition of coconut oil serves two
purposes: it helps the chocolate melt more smoothly and gives the
finished layer a slight sheen. It also ensures that the chocolate
doesn’t become too hard when chilled, which would make the bars
difficult to cut. If you prefer a firmer chocolate layer, you can reduce
the coconut oil to 2 teaspoons.
Credit to B. Blend
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