Super Seed Chocolate Tahini Bars
Ingredients
- 1 cup Pure Canadian Maple Syrup
- 1 cup pitted Medjool dates (approximately 12 or 180g)
- 3/4 cup hulled tahini
- 2 tsp Pure Madagascar Vanilla extract
- 1/3 cup melted coconut oil
- 1 cup buckwheat grouts
- 2 cups shredded coconut
- 1 cup chia seeds
- 1/2 cup sesame seeds
- 1/2 cup hemp hearts
- 1/2 cup cacao powder
- 1/2 cup coconut flour
Chocolate topping
- 200-300g dark chocolate
- 1 tsp coconut oil
Preparation
Grease and line a 23 x 33 cm deep tin and set aside. Add the dry ingredients (buckwheat grouts, shredded coconut, chia seeds, sesame seeds, hemp hearts, cacao powder, and coconut flour) into a large mixing bowl and mix well. Set aside.
Add maple syrup, pitted dates, tahini, vanilla extract, and melted coconut oil into a blender and blend until an even paste forms. Pour this mixture into the dry mix bowl and mix very well. Once everything looks uniform, transfer to the lined tray, spread evenly, and press down firmly.
Melt 200-300 grams of dark chocolate with 1 teaspoon coconut oil over a pot of simmering water, ensuring the bowl does not touch the water. Once melted, pour over the base, smooth out with a dry spoon, and set in the fridge for at least 4 hours.
Tips
To cut the bars, use a hot, very sharp knife.
Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 4 weeks.
