Category Archives: bar cookies

You Choose Layered Bar Cookie

you choose layered bar cookie

you choose layered bar cookie

Warmer weather means more social gatherings, and social gatherings mean you may be called upon to bring food for a small crowd. An easy to prepare and even easier to serve treat is a bar cookie. You load ingredients in a layer, then bake them in the pan you will be serving them in. Easy. Besides, these layered cookies will be a hit, making you a baking hero.

The concept of these bars is to choose a flavor combination that suits your mood, what’s in your pantry, and any dietary needs you follow. If the proportions remain the same, then this treat is basically foolproof. The combo for my bars was a riff on chocolate covered cherries, with crunchy pistachios to top them off. And, yes, I was a hero.

Until next time, happy baking!

Note: See Holiday Layered Magic Bars for Sweetened Condensed Milk recipe.

you choose layered bar cookie
Print Recipe

You Choose Layered Bar Cookie

Warmer weather means more social gatherings, and social gatherings mean you may be called upon to bring food for a small crowd. An easy to prepare and even easier to serve treat is a bar cookie. You load ingredients in a layer, then bake them in the pan you will be serving them in. Easy. Besides, these layered cookies will be a hit, making you a baking hero.
Course: Dessert, Snack
Cuisine: Vegan
Keyword: Baking, Bar Cookies, Chocolate, Cookie Crumb, dried fruit, Nuts, Recipe, Sweetened condensed milk
Author: The Decadent Vegan Baker

Equipment

  • 9 x 13-inch pan

Ingredients

  • ½ cup non-dairy butter melted
  • 1 (11 to 12-ounce) can non-dairy sweetened condensed milk, or make your own (see note)
  • 2 cups cookie crumbs such as graham cracker, vanilla wafer, or chocolate wafer
  • 2 cups baking chips such as chocolate chips or peanut butter chips OR no-nut M&Ms
  • 1 ½ cups dried fruit such as raisins, apricots, or cherries, chopped into small pieces if needed
  • 1 cup chopped nuts such as walnuts, pistachios, or peanuts

Instructions

  • Preheat the oven to 350°F with a rack set in the middle of the oven. Line a 9 x 13-inch baking pan with greased foil or parchment paper.
  • Stir together the melted butter and cookie crumbs in a medium bowl. Spread this into the prepared baking pan then press it down with a spatula.
  • Evenly sprinkle the chips or M&Ms over the cookie base. Sprinkle the dried fruit over top.
  • Pour the sweetened condensed milk evenly over everything. Sprinkle the nuts over top. (I do this last to keep the nuts crunchy.)
  • Bake for 25 to 30 minutes, or until you see liquid bubbling at the edges. Set the pan on a wire rack to cool the bars thoroughly. Cut when cool, although these are even better hours later when they have fully firmed up.
  • Store in an airtight container at room temperature for up to 1 week.

Notes

See Holiday Layered Magic Bars for Sweetened Condensed Milk recipe.

Festive Holiday Cookies roundup

These cookies are sure to impress at a holiday gathering or have them oohing over a gift tin.

1
ginger maple shortbread
Ginger Maple Shortbread -- vegan and gluten-free
Check out this recipe
2
cranberry orange shortbread - gluten free option
Cranberry Orange Shortbread with Hibiscus Glaze + gluten-free option
Check out this recipe
3
spritz style butter cookies
Spritz Style Butter Cookies
Check out this recipe
4
amazing vegan chocolate chip cookies
Amazing Vegan Chocolate Chip Cookies
Check out this recipe
5
apricot pistachio bark with tahini swirl
Apricot Pistachio Bark with Tahini Swirl
Check out this recipe

Vegan Brookie – where brownies meet chocolate chip pan cookies

vegan brookie

vegan brookie

Once people hear that I bake vegan at high altitude, I am often asked if I also bake gluten-free. My baking style is complicated, and using gluten-free flour can have it’s own challenges. But I am nothing if not crazy for a challenge (or, perhaps, a glutton for punishment). So, when I discovered Otto’s Naturals cassava flour I went in search of a new recipe.

First I examined the flour. Cassava flour seemed like an interesting alternative flour in that it is grain-free, gluten-free, vegan, and allergen-free. I found a recipe that made brookies with almond flour, another alternate in the baking world, and I looked into almond flour to see how the two differed so I could tweak the recipe. You would have thought I should take it slow, never having tried the recipe or cassava flour. No, I jumped right in. I should have known better.

The first attempt was an absolute failure. But I had done my scientific research! I found out that cassava flour should easily replace all-purpose flour, but almond flour was more grainy and oily. So I made adjustments, but didn’t listen to my instincts. It was too dry. As in Sahara Desert dry.

For the second attempt I turned to my Chewy Vegan Brownies. The layers weren’t to be chewy, so I dialed back on that aspect. The new brookies were less dry and tasted better yet they were somewhat rubbery. It was time to delve further into my own past bakes.

My Brown Butter Blondies had good texture and baked well, so I used them as a modified template. Next I adjusted for the starchiness of the cassava flour. A little of this and a dab of that and I achieved a measure of success. The next, and final round, had a little more of this and a bigger dab of that to create a tasty vegan brookie that was also gluten-free.

The lesson here — to say no to gluten-free vegans? No, definitely not. What I really learned was that I am allowed to try, and try, and try again. Also, that I should listen to that inner voice and start experiments with something simple, like a cookie.

Until next time, happy baking!

vegan brookie
Print Recipe

Vegan Brookie - where brownies meet chocolate chip pan cookies

Once people hear that I bake vegan at high altitude, I am often asked if I also bake gluten-free. My baking style is complicated, and using gluten-free flour can have it’s own challenges. But I am nothing if not crazy for a challenge (or, perhaps, a glutton for punishment). So, when I discovered Otto’s Naturals cassava flour I went in search of a new recipe.
Course: Dessert
Cuisine: Vegan
Keyword: Baking, Bar Cookies, Blondies, Brownies, Chocolate, Gluten Free, High Altitude, Recipe
Servings: 8 people
Author: The Decadent Vegan Baker

Equipment

  • 1 8 x 8-inch baking pan

Ingredients

for the chocolate chip cookie layer:

  • 3/4 cup cassava flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup firmly packed organic light brown sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons non-dairy milk
  • 1/4 cup + 1 tablespoon refined coconut oil melted
  • 5 tablespoons vegan chocolate chips

for the brownie layer:

  • 3/4 cup cassava flour
  • 1/4 cup dutch process cocoa powder
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup organic sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 cup + 1 tablespoon maple syrup
  • 1/4 cup + 2 tablespoons non-dairy milk
  • 1/4 cup + 1 tablespoon refined coconut oil melted
  • 1 tablespoons vegan mini chocolate chips

Instructions

  • Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper with a bit of extra paper on two opposite sides. (This helps to remove the baked brookies from the pan). Set aside.

For the cookie layer:

  • Sift the cassava flour, baking powder, baking soda, salt, and brown sugar together into a medium bowl. Add the vanilla, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the chocolate chips and stir until incorporated. Set aside.

For the brownie layer:

  • Sift the cassava flour, cocoa powder, baking powder, baking soda, salt, and sugar together into a medium bowl. Add the vanilla, maple syrup, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the mini chocolate chips and stir until incorporated.

To assemble the brookie:

  • Dump the brownie batter into the prepared pan and smooth the top with a spatula. Dump the cookie batter over the brownie batter and smooth the top with a spatula. Bake for 26 to 28 minutes, until the top is golden brown and the brookie is starting to pull away from the sides of the pan. Place the pan on a wire rack for 10 minutes to cool, then lift the brookies out of the pan by the excess parchment paper and place them on a wire rack. Let the brookies cool completely before cutting.
  • Store in an airtight container in the fridge or on the counter for up to 3 days.

The 5 Most Popular Posts of the Year, So Far

Can you believe we are halfway through 2024? I thought now would be a good time to collect the recipes that have gathered the most attention this year.

The Importance of Flour
The most viewed post in 2024 isn’t a recipe, but a helpful tip on how to choose flour for vegan baking.
Check out this recipe
1
chocolate tahini bars
Chocolate Tahini Bars
It's no surprise that these bars are popular right now because they are no-bake so you don’t have to heat up your kitchen.
Check out this recipe
2
almond meal date muffin
Almond Meal Date Muffins
For a healthier morning treat try these muffins packed with dates. raisins, oats, and almond meal.
Check out this recipe
3
sunken chocolate cake with an oat nut crust
Sunken Chocolate Cake in an Oat Nut Crust
This flourless and gluten-free cake was a hit at a friend’s birthday party. Go on, indulge.
Check out this recipe
4
lavender earl grey tea bread
Lavender Earl Grey Tea Bread
Often served with hot tea, these breads can be enjoyed during the summer with an iced drink.
Check out this recipe

I look forward to sharing many more tasty treats with you this year.

If you try a new recipe, or a golden oldie from the past, I’d appreciate your comments as to how it turned out. If you’re on Instagram, please post a picture and tag @decadentveganbaker

Brown Butter Blondies with Cherries and Chocolate Chips

brown butter blondies with cherries

brown butter blondies with cherries and chocolate chips

Vegan butter has come a long way over the years. In the past the only option was run-of-the-mill margarine, but now some butter versions will actually brown. This may not sound like a big deal, but the act of browning changes not just the color but the flavor as well. As the butter turns amber in color, the flavor deepens. And if you are browning butter together with sugar, then you will be treated to a rich, butterscotch scent and taste.

Butter is often melted before adding to bar cookies, so I thought I’d start there but go one step further (as usual) and use browned butter to achieve a deeper flavor. After finding a vegan blondie recipe that called for melted butter, I then went one more step further by adding fresh and dried cherries to the batter.

All of my extras paid off! I achieved a rich dessert with my flavorful blondie. I also had a kitchen that smelled like a bit of heaven.

Until next time, happy baking!

brown butter blondies with cherries
Print Recipe

Brown Butter Blondies with Cherries and Chocolate Chips

Vegan butter has come a long way over the years. In the past the only option was run-of-the-mill margarine, but now some butter versions will actually brown. This may not sound like a big deal, but the act of browning changes not just the color but the flavor as well. As the butter turns amber in color, the flavor deepens. And if you are browning butter together with sugar, then you will be treated to a rich, butterscotch scent and taste.
Course: Dessert
Cuisine: Vegan
Keyword: Bar Cookies, Blondies, Cherry, Chocolate, Recipe
Servings: 12 servings
Author: The Decadent Vegan Baker

Equipment

  • 8 x 8-inch baking pan
  • heavy bottomed saucepan

Ingredients

  • 1/4 cup dried cherries chopped
  • 1/2 cup vegan butter a brand than browns
  • 1 cup firmly packed organic light brown sugar
  • 1.5 teaspoons vanilla extract
  • 1/2 cup + 2 teaspoons nondairy milk
  • 1.5 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup fresh cherries pitted and chopped
  • 1/2 cup vegan mini chocolate chips

Instructions

  • Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper. Set aside. Place the dried cherries in a small bowl and soak them in water (or complementary-flavored juice). Set aside.
  • Place the vegan butter in a heavy bottomed saucepan set over low to medium heat. Just before the butter is fully melted, add all the brown sugar at once and stir with a wooden spoon until the sugar is uniformly wet. Increase the heat to medium. Stir occasionally until the mixture looks like molten lava instead of wet sand, 3 to 5 minutes. Make sure to stir the entire bottom of the pot, and watch closely to see when the mixture changes.
  • Take the now molten lava mixture off the heat. Add the vanilla and stir well to incorporate. Add the milk, stir it in thoroughly, and set the mixture aside to cool to room temperature.
  • Sift the flour, baking powder, baking soda, and salt together into a medium bowl. Add the cooled browned butter mixture to the dry ingredients and stir to combine. Strain the soaked cherries and add them to the bowl along with the fresh cherries and chocolate chips. Fold the cherries and chips gently into the batter.
  • Pour the batter into the prepared pan and shake the pan to smooth the top. Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and cool the blondies completely before cutting.
  • Store in an airtight container in the fridge or on the counter for up to 3 days.

Notes

Based on Chocolate Chunk Blondies by Robin Robertson

 

5 No-Bake Vegan Recipes to Keep You Going Strong in Veganuary

We are almost at the end of Veganuary. If you made the commitment to be plant-based this month, then Congratulations! I know that jumping right in to being vegan can be a difficult task, so to keep you on track I compiled my favorite easy no-baking-required recipes. And since desserts are kinda my thing, the recipes are all for sweet treats. Oh, and there’s lots of chocolate involved.

  1. Easy Chocolate Pudding Parfait

It is fun to reimagine recipes I’ve made in the past. Often this is spurred on by scrounging around in my cupboard and discovering an ingredient that needs to be used up. In this case it was an aseptic box of tofu that was hovering near to its expiration date.

2. Chocolate Tahini Bars

Bar cookies are often rustic looking and are best to grab for a quick dessert. But these bars are different. They are elegant, delicious, and decadent, making them a perfect party treat. They also have no refined sweeteners so they are a healthier option. But if you don’t tell your guests, I won’t.

3. Vegan Espresso Date Shake

With a scorcher of a weekend imminent, it’s time to turn off the oven (no baking??) and bring out the blender. Thoughts of blended beverages has my imagination conjuring up frosty glasses filled with cool drinks. But then, an old memory surfaces.

4. Chai Spiced Milk and DIY Plant-Milk Tips

I’m still celebrating World Plant-Milk Day (or Week, as the case may be). If you’re new to the event, and wondering what I’m talking about, then catch my post from earlier this week. If you’re ready for some advice on making your own plant milk, then read on.

5. Chocolate Crispy Rice Treat Cake

Argh! It’s still too darned hot to turn on the oven. But I won’t let that stop me from enjoying an indulgent treat. Rice crispy treats are a good one to turn to when the weather is a scorcher.

Until next time, happy non-baking!

Cranberry Orange Shortbread with Hibiscus Glaze + gluten-free option

cranberry orange shortbread - gluten free option
cranberry orange shortbread with hibiscus glaze

This time of year adds more parties to my calendar, and that means cookies! I love to bring cookies along because they are tasty and easy to snack on while chatting with other guests. And they can be made in quantity without much extra effort.

With several events scheduled this season that included gluten-free attendees, I scoured my files for vegan and gluten-free treats. I discovered a book in my collection with a cookie recipe that fit the bill. To allow for all foodie types to enjoy my offering, I decided to bake a batch gluten-free, as listed in the cookbook, but also one with regular flour. It was a fun and interesting experiment, and it tasted great, too. You can find the gluten-free substitution at the end of the recipe.

To amp up the holiday taste I added orange zest to the dough. I also borrowed a red cookie glaze from a Food Network recipe. The shortbread turned out colorful and festive, and they combined my favorite holiday flavors.

Vegan Cranberry Orange Shortbread with Hibiscus Glaze inspired by Gluten-Free and Vegan Holidays and The Food Network

for cookies
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon orange zest
1/2 cup coconut oil
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup finely chopped walnuts
1/2 cup chopped dried cranberries
for glaze
1/2 cup water
1/3 cup (17 grams) dried hibiscus
2 cups confectioners’ sugar

Preheat the oven to 350F. Lightly grease the sides and removable bottom of a 4” x 14” tart pan. If you prefer wedge-shaped cookies, then use a 9” round tart pan. Set aside.

Put the flour, salt, cinnamon, and orange zest in a medium bowl. Whisk until combined.

Add the coconut oil and maple syrup to the bowl of a stand mixer fitted with a paddle attachment. Cream until combined. Add the vanilla and beat until combined. Add the flour mixture and beat until it comes together.

Add the walnuts and cranberries and mix on low speed to just incorporate. The dough should be a bit stiff, but if the mixture is too crumbly you can beat in a small amount of water until it just holds together.

Press the dough into the prepared tart pan, smoothing the surface with a spatula or the bottom of a measuring cup.

Bake for 20 – 22 minutes, or until the edges are golden brown. Place the pan on a heat-safe surface and cut the shortbread into squares or wedges while still warm. Leave the cookies in the tart pan and move the pan to a wire rack to cool completely. Remove them only once they have fully cooled.

While the cookies cool, start the glaze by bringing the water and hibiscus to a boil in a small pot. Turn off the heat, cover the pot, and steep for 5 minutes. Strain, pressing to remove all liquid, then discard the hibiscus. Place the confectioners’ sugar in a bowl and add the warm hibiscus water a bit at a time, mixing as you go, until you reach your desired consistency. Let it sit until fully cooled. (Note: You may not use all of the hibiscus water.)

Dip half of each cooled cookie in the cooled glaze and place on a wire rack set over a baking sheet. Place cookies in the fridge to allow the glaze to set. If you prefer a darker shade of glaze, you can dip the cookies again and place them back in the fridge to set. (Note: you may have leftover glaze depending on how much you apply to your cookies.)

Gluten Free option: use an equal amount of buckwheat flour in place of the all purpose flour. You may need to add extra maple syrup and/or water because buckwheat flour is thirstier with a bolder flavor than all purpose flour.

Note on the photograph: the darker cookies are gluten-free and the lighter dipped cookies are made with all purpose flour.

Until next time, happy baking!

Layered Nutty S’mores Bars

layered nutty s’mores bars

As I was rummaging through my cupboard I saw a few ounces of chocolate bar here, a handful of flavored chips there, and a smattering of nuts. Sitting in the middle was the sweetened condensed oat milk I yearned to experiment with. Add to all of this the fact that Halloween was fast approaching, and an idea formed.

I could take the bits of chips, chocolate, nuts and condensed milk, throw in a few pantry staples, and use them all to create a sweet treat perfect for the holiday. It would be part candy, with a nod to a bar cookie.

The result reminded me of soup. Yes, that sounds odd, but I mean that making a soup with an adaptable recipe can have the outcome of clearing out odds and ends in the fridge. This recipe does that for desserts. Feel free to use any nut or flavored chip or chocolate or sweet cracker.

My layered bar consists of a combination of less sweet ingredients because I didn’t want something that was over the top. If you’re looking for a sweeter indulgence then go right ahead!

Layered Nutty S’mores Bars adapted from Peanut S’mores Magic Bars

6 tablespoons vegan butter, melted, plus more for buttering the pan
14 vegan graham crackers
(1) 11.25-ounce can sweetened condensed oat milk
1.5 cups vegan chocolate chips or chopped up chocolate
3/4 cup peanut butter chips
3/4 cup peanuts or other nuts
8 ounces vegan marshmallows

Preheat your oven to 350F with a rack in the center. Line a 9 x 9” broiler-proof baking pan with foil, leaving a 2” overhang on both sides. Butter the bottom and sides of the foil and set aside.

Pulse 11 graham crackers into fine crumbs in a food processor. Put the crumbs in a bowl, add the melted butter, then combine them with your hands (the mixture should hold together when squeezed). Transfer this mixture to your prepared baking pan and press it into the bottom in an even layer.

Pour the sweetened condensed oat milk over the crumbs. Sprinkle the chocolate, peanut butter chips, and peanuts over the condensed milk. Break the remaining 3 crackers into chunks with your hands then sprinkle evenly over top.

Nature's Charm oat milk products
Nature’s Charm oat milk products

Bake until the sides of the bars are golden brown, 25 to 30 minutes. Remove the pan from the oven and turn the broiler on. Scatter the marshmallows over the top of bars. Put the pan under the broiler until the marshmallows are dark golden and toasted, 2 to 3 minutes.

Remove the pan from the oven and place on a wire rack to cool completely. Once cool, place the pan in the fridge for an hour so the bars can firm up. Using the foil overhang as handles, pull the bars out of the baking pan and remove the foil. Cut into squares while still cold, but serve the bars at room temperature.

Tips:
Use any combination of chocolate or chocolate chips. I used dark chocolate chips and also a chopped up salted 70% chocolate bar.
Because my chocolate bar was salted, I opted for unsalted peanuts.
My marshmallows were full-sized so I cut them into quarters. No need to with minis.

Until next time, Happy Halloween and happy baking!

Chocolate Crispy Rice Treat Cake

Chocolate Crispy Rice Treat Cake
Chocolate Crispy Rice Treat Cake

Argh! It’s still too darned hot to turn on the oven. But I won’t let that stop me from enjoying an indulgent treat. Rice crispy treats are a good one to turn to when the weather is a scorcher.

A quick online search pulled up a crispy rice treat from Soom Foods. The recipe was already vegan and no-bake, so the changes I made were based on what I had in the cupboard. I didn’t have their vanilla bean tahini, but I had the chocolate flavored one, so I used that and added vanilla extract. If you only have regular tahini, then add cocoa powder and liquid sweetener along with the vanilla.

Also, I have learned that most rice treat recipes have more cereal than I can stir in so I change the amount. A tip for you is to add the required amount in slowly and stop when you start crushing the cereal with your stirring. My recipe is 1/2 cup less than listed in the original because that is when I began smashing the cereal.

Another tip I can offer is for how to clean your dirty pot when you are done preparing the dessert. The marshmallow mixture is gooey when warm, but it will harden as it cools and stick with fierce determination. Try adding water to the pot and set it to boil for a few minutes on the stove. Let it cool just enough so that you won’t burn yourself. Proceed with your cleaning; the goo should have released making the job is easier.

As I have several rice cereal treat bar recipes on the blog, I decided to make this one more glamorous and decadent. Instead of a sheet of bars, I removed my treat as one piece and decorated it with frosting. Now you have a crispy rice treat cake that is suitable for any occasion.

Chocolate Crispy Rice Treat Cake adapted from Vegan Vanilla Tahini Crispy Rice Treats

for the cereal treat
3 tablespoons vegan butter, plus a little extra to grease the pan
1½ tablespoons Soom Chocolate Tahini
1 10-ounce bag vegan marshmallows
1 tablespoon water
1/4 teaspoon vanilla extract
pinch fine sea salt
4 ½ cups crispy brown rice cereal
for the frosting
1/4 cup vegan powdered sugar
1/4 cup Soom Chocolate Tahini
1/4 cup coconut cream (the thick stuff, not the liquid)

Line a 9-inch cake pan with parchment paper, then grease the paper with a bit of vegan butter. Set aside.

Melt the 3 tablespoons vegan butter in a large pot over low heat. Once melted, stir in the tahini. Add the marshmallows, stirring constantly until the mixture is well blended. Add the water and stir until everything has melted together.

Remove the pot from the heat. Stir in the vanilla and salt. Add the rice cereal to the pot and stir to coat the cereal with the marshmallow mixture. Press the cereal mixture into the prepared pan, flattening out the top. Set aside to cool.

Meanwhile, make the frosting. In the bowl of a stand mixer, whip together the powdered sugar, 1/4 cup Soom Chocolate Tahini, and coconut cream. Place the bowl in the fridge for 15 minutes to allow the frosting to firm up. When firm, scoop the frosting into a piping bag fitted with a star tip.

To assemble, flip the cake pan over onto a plate. Remove the pan then remove the parchment paper from the cereal treat. Pipe the frosting on as desired.

Until next time, happy non-baking!

Chocolate Tahini Bars

chocolate tahini bars
chocolate tahini bars

Bar cookies are often rustic looking and are best to grab for a quick dessert. But these bars are different. They are elegant, delicious, and decadent, making them a perfect party treat. They also have no refined sweeteners so they are a healthier option. But if you don’t tell your guests, I won’t.

The original recipe seemed like it had so many ingredients, but it comes together easily. Choosing the tahini option reduced sweetness; they are plenty sweet so you won’t miss it and the layers complement each other nicely. I used Soom’s chocolate tahini to emphasize the chocolate flavors. You can use all regular tahini instead, or try regular tahini with a bit of cocoa powder or chocolate syrup stirred in.

Another bonus to this delicacy is that it requires no baking, meaning you don’t have to heat up the house on a hot summer day. So, the next time you want to make a simple but impressive dessert (maybe for upcoming Father’s Day?), give these a try.

Chocolate Tahini Bars adapted from Triple Layer Tahini Bars

Bottom Layer
200 grams walnuts, chopped
150 grams pitted Medjool dates
2 tablespoons almond butter
pinch sea salt
Middle Layer
50 grams Soom Dark Chocolate Tahini
65 grams sesame tahini
1 tablespoon almond butter
3 tablespoons refined coconut oil, melted
pinch sea salt
75 grams pitted Medjool dates
Top Layer
5 tablespoons refined coconut oil, melted
4 tablespoons cocoa powder
4 teaspoons maple syrup

cocoa nibs, optional

Line an 8 x 8-inch baking pan with parchment, leaving overhang on two opposite sides for removing the bars. Set aside.

Place the bottom layer ingredients (walnuts, dates, almond butter, and salt) into a food processor fitted with the S blade. Pulse until the mixture holds together. Press the mixture into the lined baking pan, spreading it evenly and pushing it down with your hand. Put the filled pan into the freezer while you make the next layer.

Wipe out the food processor with a paper towel; no need to clean it yet.

Take the tahinis, almond butter, and coconut oil of the middle layer and place them in a small saucepan. Heat on low until just blended. Place the mixture in the food processor with the salt and dates of the middle layer. Process until smooth. Remove the baking pan from the freezer and spread this middle layer over the base layer. Return the pan to the freezer for one hour.

Place the top layer ingredients (coconut oil, cocoa powder, and maple syrup) in a small saucepan over low heat. Stir to combine until just melted. Remove the baking pan from the freezer and spread this top layer over the middle layer once it has set. Sprinkle with optional cocoa nibs. Place the pan in the fridge for two hours until the top layer has set.

Take the pan from the fridge and remove the bars by grasping the overhanging parchment flaps. Place bars with parchment cradle onto a cutting board and cut into bars. Serve cool or cold.

Until next time, happy non-baking!