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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 Method

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

Method
 

BARS
  1. Line an 8-inch square baking pan with parchment paper and set aside.
  2. In a large bowl, whisk together the tahini, maple syrup, vanilla and salt until smooth. Set aside.
  3. 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. 
  4. 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.
  5. 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
  1. 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. 
  2. Pour the melted chocolate over the bars, tilting the pan to coat the bars in an even layer.
  3. 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.
  4. 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.
  5. Transfer the bars to an airtight container or bag, and keep in the refrigerator for up to a week.