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Prep time
2 hours
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Cook time
40 minutes
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Makes
16 bars
Author Notes
Sweet, salty and a little bitter, these bars are the perfect bite of everything you’re craving. They serve a crowd and freeze well, perfect for rationing out your self-medicating treats under quarantine or for the inevitable post-quarantine parties. Adapted for a vegan & celiac lifestyle based on Sarah Jampel’s recipe featured on Basically.
For more vegan recipes check out @jonajim on Instagram! —jonajim
Ingredients
- Sesame Shortbread
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1/3 cup
sesame seeds
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2/3 cup
gluten-free flour
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1/3
almond flour, or gluten-free flour
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3/4 cup
powdered sugar
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1/2 teaspoon
sea salt
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2 tablespoons
aquafaba
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1/3 teaspoon
psyllium husk powder, or 1 tbsp flax meal
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1/2 cup
vegan butter, chilled
- Tahini Butterscotch & Sesame Chocolate
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1/2 cup
vegan butter
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1 1/4 cups
brown sugar
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3/4 cup
vegan milk
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1 teaspoon
sea salt
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1/2 cup
tahini
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1 teaspoon
vanilla
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7 ounces
dark chocolate (70%-85%)
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1 teaspoon
sesame oil
Directions
- Sesame Shortbread
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Preheat oven to 350°. Grease a 9x9” metal baking pan with oil. Line with parchment paper, leaving overhang on all sides.
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Toast the sesame seeds in a pan over medium-low heat, swirling frequently until aromatic and golden. Add to medium bowl, followed by flours, sugar & salt and whisk to combine. Combine aquafaba and psyllium husk, and leave to thicken for a few minutes. Cut chilled butter into ½” pieces and add to dry ingredients; toss to coat. Using your fingers, work in butter until pieces are about pea-size. Add thickened aquafaba/psyllium husk “egg” to bowl with flour mixture, then mix in. Dough should hold together when squeezed. Chill dough if dough is soft until it’s cold and firmer.
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Scrape dough into prepared pan and press into an even layer (lightly flour your hands if needed). Prick dough with a fork in several spots (this will help it stay flat as it bakes). Bake for about 26-28 min. until golden brown. Set aside to cool slightly. While the shortbread is cooling, make the tahini butterscotch.
- Tahini Butterscotch & Sesame Chocolate
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Heat butter and brown sugar, whisking constantly, in a medium saucepan over medium until butter is melted, sugar is dissolved and beginning to bubble —about 3 minutes. Whisk in milk and salt. Bring to a boil over medium heat and cook whisking constantly, until bubbling becomes less frequent and butterscotch is thick enough to coat the back of a spoon —about 7-10 minutes. (When in doubt, err on the side of cooking longer —it's better if it's a little too firm than too runny.)
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Remove butterscotch from heat, then add tahini and vanilla extract, whisking until smooth. Pour butterscotch over warm shortbread. Chill until set, 30–40 minutes.
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Melt chocolate in microwave or double-boiler. Stir in sesame oil. Pour over chilled tahini butterscotch and sesame shortbread, then spread/smooth to edges of pan. Chill for 1-2 hrs until set.
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Remove from fridge and lift parchment out of pan. Cut the bars in a 4x4 grid with a serrated knife (use a sawing motion to crack chocolate and not smoosh out the caramel). Keep refrigerated and eat cold or at room temp.
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