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NO-BAKE CHOCOLATE TAHINI OAT BARS.

These bars, a new take on my favorite oat bars from Alanna Taylor-Tobin's book Alternative Baking, are the perfect blend of sesame and hemp seeds, toasted oats, creamy tahini, and delicious chocolate.
Print Recipe
Servings 16

Ingredients
  

TAHINI OAT BARS

  • 3/4 cup tahini, at room temperature (stir if oil separates)
  • ½ cup maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon sea salt
  • 2 ½ cups rolled oats
  • 1/4 cup sesame seeds
  • 1/4 cup finely chopped walnuts
  • ¼ cup cacao nibs
  • ¼ cup hemp seeds

TOPPING

  • ¾ cup chopped bittersweet chocolate
  • 1 tablespoon raw virgin coconut oil
  • 1 1/2 tablespoons cacao nibs for topping
  • 1 1/2 tablespoons toasted white and black sesame seeds for topping
  • 1 1/2 tablespoons dried edible rose petals for topping
  • flaky sea salt for topping

Instructions
 

BARS

  • Line an 8-inch square baking pan with parchment paper and set aside.
  • In a large bowl, whisk together the tahini, maple syrup, vanilla and salt until smooth. Set aside.
  • Place the oats in a large frying pan over low heat and toast them until they're beginning to turn golden and start to become fragrant, 8-12 minutes, stirring frequently. Pour the oats into the bowl with the tahini mixture. 
  • Wipe out the skillet and add the sesame seeds and chopped walnuts, toasting over low heat and stirring frequently until golden and fragrant, 4-6 minutes. Add the nuts and seeds to the bowl with the oats, then add the hemp seeds and cacao nibs. Use a silicone spatula to integrate the mixture until well combined.
  • Transfer the mixture to the parchment-lined pan and use damp hands to press into an even layer. Then use the bottom of a measuring cup to flatten and tamp down the mixture completely, passing it over the top of the bars.

TOPPING

  • Place the chocolate and coconut oil in a small saucepan and set it over the lowest possible heat, stirring with a silicone spatula until the chocolate is melted and smooth. 
  • Pour the melted chocolate over the bars, tilting the pan to coat the bars in an even layer.
  • Sprinkle the top with cacao nibs, toasted sesame seeds, rose petals, and flaky sea salt. Place the bars in the fridge to chill until firm, at least 2 hours.
  • Once chilled, removed from the pan using the edges of the parchment paper and place on a cutting board to slice. Use a large chef’s knife to cut into 16 squares.
  • Transfer the bars to an airtight container or bag, and keep in the refrigerator for up to a week.