Chocolate Tahini Bliss Bars

I am not a baker, in general. It requires too much science, and I am prone to embellish or tweak.

Like many, I learned how to bake cookies early on, and at one point I wondered why chocolate chip peanut butter cookies weren’t more popular (I may have even thought I was the first to think of it). Then I made a batch and noticed that the chocolate chips kept falling out of the oily batter as I stirred. I managed to shove them back in once the dough was on the cookie sheet, but it was my first lesson in deviating from a baking recipe.   jump to recipe

Not surprisingly, when I “just feel like cooking,” I am more likely to go savory. This week, however, I had a potluck on my calendar, which for this feeder means I needed to make three “pots” because I can’t help myself.  I love potluck and am quick to remind those who worry that it’s called pot “luck” for a reason, but I do sometimes like to hedge my bets in case everyone opts for hummus or cherry pie. I decided on a watermelon, yellow tomato, and zucchini salad with mint (recipe for that will turn up here shortly), a veggie-ful macaroni salad, and Chocolate Tahini Bliss Bars.

One of the reasons I don’t bake more may be that I don’t go to an office everyday or live with a lot of people, so I might end up eating all of what I make. It was safe to make the bliss bars because they had a place to go. Although, they are quite rich, so it would have been hard to overeat, technically!

If you needed another reason to try them, it would be that the ingredients are all pretty dang wholesome. It’s relatively easy for me to turn down most treats because they are either made with low quality ingredients or downright nefarious stuff, besides not being plant-based. These seductive little squares, however, have superfood tahini and heart healthy oats, and are sweetened with dates and maple syrup – not too bad! It never hurts to mention that dark chocolate is a decent source of magnesium. You might be thinking, “you had me at tahini.”

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Bliss Bars

Total Time: 1 hour

Serving Size: 9 - 12 bars

Interestingly, I didn't fall in love with these until the next day, and I found I liked them on the cold side - less gooey, but up to you! You can use almond flour or the leftover pulp from making almond milk - always good to have another use for that! Remember, "divided" means you use it in two places, so don't chuck it all in at once, as I have done many times. They are a little tricky to cut, but their imperfection is part of their perfection!

Ingredients

• 1 cup almond flour or pulp
• 1 cup rolled oats
• 1/4 cup cocoa
• 8 dates
• 6 Tbsp. maple syrup, divided
• 6 Tbsp. coconut oil or butter, divided
• 2 pinches salt, divided
• 1 cup tahini
• 1 cup (6 oz) chocolate chips

Instructions

1. Preheat oven to 350° (175c) and line an oiled 8X8 pan with parchment.
2. Melt coconut oil or butter.
3. Place almond flour, oats, dates, cocoa, 3 Tbsp. maple syrup, 3 Tbsp. coconut oil, and a pinch of salt in the food processor. Pulse several times, until the mixture holds together. Try not to over process.
4. Spread mixture over the bottom of prepared pan evenly, then press firmly.
5. Bake for 10 minutes, let cool.
6. Combine remaining coconut oil, maple syrup, tahini, and a pinch of salt.
7. Spread over the crust, then put in freezer for at least 30 minutes.
8. Place chips in a metal bowl nested in a pot with lightly boiling water (double boiler). Let melt for a few minutes, then remove from heat and whisk until smooth.
9. Spread chocolate evenly over the chilled tahini mixture in a decorative manner.
10. Chill for several hours, then cut into bars.

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All images and recipes Copyright 2016 Chris Fisk