Tahini Chocolate Crunch Bars
These no bake tahini chocolate crunch bars have the perfect soft to crunchy ratio! A chocolate 'rice krispie 'base, a smooth creamy centre and a layer of decadent chocolate on top. Dessert perfection!
Servings 12
Ingredients
Base Crust
- 1 cup almonds or walnuts
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cups puffed rice
- 1/4 cup cocoa powder
Tahini Filling
- 1 cup tahini, well stirred, (or any other nut or seed butter)
- 1/4 cup coconut oil
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
Base Crust
- Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds in a food processor and process until broken down and crumbly. Add dates and cocoa powder and continue to process until well combined and mixture starts to stick together. Add puffed rice and pulse a couple of times to combine. Scoop out into the lined pan and spread out evenly with a spatula or back of a spoon.Place in freezer while you make the tahini filling.
Tahini Filling
- Mix the tahini filling ingredients in a bowl until smooth, then pour over the base. Return to the freezer for 30-60 minutes.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted pour on top of the tahini filling and refrigerate until chocolate is set. Slice into 12 bars or more smaller squares.Store in fridge for up to 1 week or up to 3 months in freezer.