Tahini Caramel Bars

gimme that fudge

Tahini is a main actor when it comes to hummus, but let’s give it more stage time in the sweet section. Blended with sweet dates, paired with a nutty crust and a smooth chocolate coat, all finished with a sprinkle of black sesame seeds and a mandatory flick of flakey sea salt.

Servings: 12 bars

Total time: 1 hour 20 minutes

 

for the Crust

100g Graham crackers or shortbread cookies

25g coconut flakes

50g nuts (cashews, almonds or hazelnuts) 

70g butter or coconut oil, melted

40ml maple syrup

pinch of salt 

for the tahini Caramel

200g dates, pitted

100g tahini

65ml plantbased milk 

1/4 tsp salt

pinch of fresh vanilla 

for the chocolate ganache

150g 70 - 85% dark chocolate

100ml full fat coconut milk or cream

1 tbsp black or white sesame seeds

sprinkle of flakey sea salt

Instructions

  1. Preheat the oven to 180°C and toast the coconut flakes and nuts for 10 minutes or until they have a bit of colour. Remove them from the heat and allow to cool slightly so they crunch up.

  2. In a food processor, combine the crackers/cookies, coconut flakes and nuts and blend until you get a crumbly flour. Add in the butter/coconut oil, maple syrup and salt, then quickly blend again so that a dough forms. Transfer the crust to a bowl and bring everything together with a spatula til no dry bits remain. Line a rectangular baking sheet (20 x 30cm) with parchment paper, then spread the crust onto it evenly and press it down firmly. Bake at 180°C for 15 - 17 minutes, then allow to cool.

  3. For the tahini caramel, soak the dates in hot water for 10 minutes. Drain them once they’re soft, then place them in your food processor along with the tahini, plant-based milk, salt and vanilla and blend on high until smooth and creamy.

  4. Spread the tahini caramel onto the cooled base and distribute it evenly to cover every inch of crust, then refrigerate for at least 30 minutes.

  5. Finely chop the chocolate and place in a medium sized bowl. Heat the coconut milk/cream in a sauce pan, then pour it over the chopped up chocolate and let it stand for 1 minute. With a whisk or a spatula, stir the chocolate mixture until it is completely melted. Keep stirring for a minute or two and allow it to thicken slightly. Pour the ganache over the tahini caramel and again, use a spatula to spread it evenly. Sprinkle some black sesame seeds as well as flakey sea salt across the ganache, then place back in the refrigerator for the chocolate to set (about 30 - 45 minutes).

  6. Run a knife under hot water, dry it with a kitchen towel, then slice the block into smallish squares. Enjoy with some strong black coffee or chai tea.

Judith Gilles