Tahini truffle bar

Tahini Chocolate Seeded Truffle Bars... with coconut. Gluten-free, Grain-free, Dairy-Free. These bars were made on a whim one day... inspired by a no bake peanut chocolate oatmeal bar I had seen recently. But after looking in my fridge, I realized I wanted to go a slightly different route. Still wanted to keep the bar idea, but wanted to make it more like a chocolate-truffle. And I had some ingredients in the house that really needed to be used up. It doesn't always work.... I mean, trying to use up ingredients that is. Sometimes it's just not that easy to make a healthy recipe and delicious... while using up a bit of this and a bit of that. Most times I get a hodge-podge:). However, this time it worked. When I gathered my ingredients, I realized there were a couple of ingredients that really needed to be used up... like exactly 1/2 cup of honey that had crystallized on me, along with exactly 1 cup of tahini paste that I had sitting in the fridge(like forever). Those two ingredients were high on the list to be used up. The rest were just going to be additions. Healthy additions that would somehow make the honey and tahini work together. I've been using coconut oil quite a bit lately. I love it. I suppose it's because I really like coconut. In any case, I decided to make some tahini bars that would be healthy. Bars that would have good-for-you ingredients... and no refined sugars. Decided to skip the chocolate and added some cocoa instead. And because I wanted some texture, I added a few seeds... chia, pumpkin, and almonds. I know, you may think almonds aren't seeds... but they are, well in botanical terms anyway:). The bars were a healthy success, and honestly I've been eating more than my share. Like eating the squares for breakfast... with the idea that they are healthy:). These bars aren't just good, they're also gluten-free, grain-free, dairy-free, and can be nut-free... oh, and they're bake-free(a plus!). They're also super quick to make. However, they do have one draw back. They must be kept refrigerated at all times. They'll need to be served cold, otherwise the bars will melt into a sludgy puddle. Not good. Well, they'll be alright if you take them out from the fridge and leave them out for a bit. It's not like they will melt right away. Just don't leave them out for too long, especially if it's warm in the house. But aside from that, the bars are wonderful... and they can be quite adaptable to a variety of ingredients. If you don't mind, you can use peanut butter, almond butter, and all sorts of nuts and seeds... I'm thinking even dried fruit will work. You could even try different flavorings, such as orange peel, rum, almond, cinnamon, etc. So here's a new creation of mine that will be made again and again:). I'm posting it as a reference for myself and any of you who care to try it. Hope you enjoy... Note: These bars are quite "buttery"... similar to a truffle, so you may want to cut the bars small. Tip: You could add 1/4 cup sesame seeds to complement the tahini and use roasted sunflower seeds instead of the almonds.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • In saucepan melt and combine:

  • 1

    cup tahini paste, unsalted

  • 1/2

    cup honey

  • 1/2

    unrefined extra-virgin coconut oil

  • 1/2

    cup dark unsweetened cocoa

  • Mix in:

  • 1/2

    cup raw pumpkin seeds+ extra to sprinkle on top

  • 1/2

    cup raw sliced almonds+extra to sprinkle on top

  • 1/2

    cup unsweetened finely shredded coconut+extra to sprinkle on top

  • 1/4

    cup chia seeds+extra to sprinkle on top

  • 1

    tsp vanilla

  • pinch of salt, if desired

Directions

Directions: Line a 8x8 or 9x9 pan(or any pan of similar size) with parchment paper. The bigger the pan the thinner the bars, the smaller the pan the thicker the bars. Set aside. 1. In a saucepan, add tahini, honey, coconut oil and cocoa. Heat on low and using a whisk keep stirring until oil melts and the mixture is combined to look like a thin cake batter. It may seem thick at the beginning, but as the oil melts and the honey warms up it will come together. 2. Remove from heat. Add in the chia seeds, pumpkin seeds, sliced almonds, coconut, vanilla and salt, if using. Mix to combine. 3. Pour in parchment-lined pan. Spread evenly. Sprinkle with extra seeds, almonds and coconut. 4. Refrigerate until set... at least a couple of hours, but better overnight as they really firm up. Can freeze. Serve cold.

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