1 - This was very successful, but it's quite sticky when it comes up to room temperature. It does not stick to parchment paper, but for a more pleasant presentation, what could I do? Perhaps a dusting of fine coconut on the plate I set them out on? I wonder also about the lack of dried fruit, and if something like small and discreet currants?
Makes one 8" square pan or on loaf pan
(600 g mixture)
196 g Raw tahini
162 g Brown rice syrup
76 g Maple syrup
43 g Unsweetened cocoa powder
89 g Unsweetened shredded coconut
13 g (about 1½ Tbsp) Flax seeds
12 g (about 1 Tbsp) Chia seeds
6.5 g (about 1½ tsp) Vanilla extract
1.6 g (about ¼ tsp) Fine salt
The Rest
40 g toasted sesame seeds
60 g chopped pistachios or walnuts
Pinch flaky salt
- Toast nuts and sesame and set aside.
- Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
- Mix together the cocoa powder, coconut, flax, and chia.
- Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
- Once the nuts and sesame have cooled, stir into mixture.
- Press firmly into parchment-lined loaf pan.
- Chill overnight.
- Slice into bars.
- These freeze beautifully.
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