RAW CARAMEL TAHINI BARS DIPPED IN CHOCOLATE
Happy Friday!
I used to love midnight milky way bars. I’m crazy for caramel and nougat. However, once I decided to eat plant-based, I became an avid ingredient-checker and discovered that milk and eggs are hidden in everything, including my beloved milky ways. I was up to the challenge of creating my own. This homemade version is kind to the body, the environment and to the animals and is raw, vegan and gluten-free.
my kind of milky way
These bars have a little crunch to them and are much less sweet than a milky way bar. Think more like a trail mix bar with rich date/caramel layer and a chocolate coating – delicious but healthy. I first saw a recipe for ‘Buckwheat Tahini Bars’ on Instagram under #plantpowered with a credit to @laurafruitfairy. I can’t seem to find the recipe on Laura’s IG page or her website fruit-fairy.com but wanted to give her credit anyway.
I used oatmeal instead of buckwheat in my version so maybe that’s partly why Laura’s bars look like milky ways (see photo) and mine look like turtle cookies. I was also rushing to coat the bars and get the shot before my neighborhood p.m. doggy walk so that likely contributed to the outcome. Ella does not like to miss her walk with the pack 😉 Anyway, they taste delicious either way. Feel free to experiment with buckwheat or whatever you have in your cupboards and let us know how they come out in the comments section.
kitchen scale
Some of the measurements in this recipe are in grams. For this, you will need a scale, which is inexpensive (about $13) and will make your life easier in the kitchen. If you order from Amazon Prime, you can have it in two days. Love Amazon Prime – free, fast shipping (and unlimited Downton Abbey reruns). P.S. I just heard this morning that Amazon Prime Membership is going up 20 bucks per year ($119) but still totally worth it.
next level – tahini from scratch
I never end up using the whole jar of tahini when I buy it, so I made my own tahini from sesame seeds this time. It’s super easy. Whatcha do … Blend 1/2 cup of sesame seeds in a food processor until fine. This can take a while so be patient. Add olive oil one tablespoon at a time until you have the desired consistency. I used about 3 tablespoons in the end. This batch was still a bit gritty, which worked well for the tahini bars. If you want yours really creamy, you may have to use a powerful blender like a Vitamix. Nota bene: you can also toast the sesame seeds first in a cast iron pan if you are so inclined (I was not as I was pressed for time). Just be careful and toss often because they burn easily.
Ok here we go. Ready to make some kinda-but-not-really-but-who-cares-milky-way bars?
Ingredients
- BASE LAYER
- 150 grams old fashioned oats
- 2 tablespoons tahini
- 2 tablespoons sugar (I used brown sugar because I'm trying to get rid of it but coconut sugar was listed in the original recipe)
- 3 tablespoons filtered water
- 1/8 teaspoon sea salt (iodized salt is crap)
- 1/2 teaspoon vanilla
- CARAMEL
- 3 tablespoons tahini
- 150 grams date paste
- 2 tablespoons filtered water
- 1/8 teaspoon sea salt
- CHOCOLATE TOPPING
- 40 grams cacao or pure non-alkalized cocoa powder
- 90 grams coconut oil
- 40 grams maple syrup
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla
- optional - 1/4 cup chopped walnuts
- *Organic ingredients are best if your budget allows.
Instructions
- First blend your base ingredients in a food processor until combined.
- Press down base mixture into a parchment-lined rectangular 9 x 6 dish (I used a glass pyrex).
- Next place base mixture in the freezer while you make the caramel.
- Blend caramel ingredients in your food processor for at least 3-5 minutes until smooth. (To make your own date paste, measure out 120 grams of pitted dates on your scale and then add 20 grams of water. Blend the dates and water in the food processor first before adding the other caramel ingredients.)
- Spread the caramel layer over the base with a spatula.
- Freeze layered base and caramel for at least one hour.
- After an hour has passed, blend your chocolate ingredients in your food processor.
- Remove your baking pan from the freezer and cut your double layered creation into any size you like and dip in chocolate, top with walnuts (if using) and freeze or refrigerate for 20 minutes until the chocolate hardens.
- Eat right away or freeze for later.
- Enjoy!
I hope you enjoy this recipe that is plant-based, delicious and good for your waistline, your soul and your planet and all its beings.
Did you know that the milky way galaxy is our home galaxy and one of many billions of other galaxies in the universe? To read more about our milky way, check out Milky Way Galaxy: Facts About Our Galactic Home on space.com.
Have a beautiful weekend. I’m headed to a little island on the west coast of Florida to celebrate the birthday of one of my favorite people who is a fairly knowledgeable star-gazer/ moon-chaser/ astrologer. She probably knows a whole lot about the milky way! Must ask her.
The universe is calm, majestic, real and raw. If it could talk, I think it would have but one message –
