Tag Archives: Fathers Day

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!

Brown Sugar Rice Krispie Treats

brown sugar rice krispie treats
brown sugar rice krispie treats

With temperatures hovering around 100F I vowed not to turn on the oven. That meant no baking of any kind, including that of tasty desserts. Still I was craving a yummy snack so I turned to the classic Rice Krispie Treats. After the ingredients spend a short time in a saucepan and then a mixing bowl, they transform into a cool and decadent pleasure.

I have offered various versions of this in the past, but I delved deep into my archives to find a brown sugar cereal bar. The website I retrieved it from is defunct, so I am glad to share my take on these Krispie Bars. The recipe was already vegan and needed no high altitude adjustments. The changes made were to adapt the ingredient amounts for my tastes, including the addition of chocolate chips. These cereal bars taste a bit caramely, a bit marshmallowy, a bit chocolatey, and a whole lot of delicious.

Brown Sugar Rice Krispie Treats

2.5 cups brown rice crisps cereal
2 TBS + 2.5 tsp light brown sugar, packed
1 TBS almond milk
1/8 tsp sea salt
2 TBS vegan margarine or coconut oil, plus extra to grease the pan
1/2 tsp vanilla extract
5 oz (or 14 large) vegan marshmallows
1/4 cup mini vegan chocolate chips

Line and grease an 8 x 8” pan with foil, leaving an overhang to help lift the finished bars from the pan. Pour the cereal into a large bowl and set aside.

In a saucepan, over medium-low, heat the brown sugar, milk, salt, and 1 TBS margarine. Cook for 5 minutes, whisking continuously, until the mixture looks like caramel sauce. Add the vanilla and cook an additional minute. Whisk in the remaining 1 TBS margarine until completely combined. Remove from heat and immediately add the marshmallows, stirring until smooth. Pour marshmallow mixture over the cereal and stir until partially combined. Add the chocolate chips and stir until well combined.

Press the mixture firmly into the prepared pan. Allow to cool before removing from the pan and placing on a cutting board. Cut into 16 squares, or maybe just 9 squares as I did.

Until next time, happy non-baking!