Valentine's Day

Vegan Chocolate Tahini Hazelnut Bars

January 30, 2022
1 Ratings
Photo by Sophie Mohindra-Green
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 8
Author Notes

Crunchy toasted hazelnuts complement a rich chocolate and tahini filling with hints of cardamom and coffee. —Sophie Mohindra-Green

What You'll Need
  • Crust
  • 1 cup Oat flour (90g)
  • 1/2 cup Coconut flour (48g)
  • 1/2 teaspoon Cardamom powder
  • 1/4 teaspoon Cloves
  • 1/2 teaspoon Salt
  • 1/4 cup Coconut oil (melted)
  • 2 tablespoons Maple syrup
  • Chocolate Layer
  • 150 grams Dark chocolate chips
  • 1/4 cup Tahini
  • 1 teaspoon Instant coffee
  • 1/2 teaspoon Cardamom powder
  • 1/2 teaspoon Cloves
  • 1/4 cup Coconut cream (the white part of a can of full fat coconut milk)
  • 1 tablespoon Maple syrup
  • 2/3 cup Hazlenuts
  • 1 pinch Flaky sea salt
  1. Preheat the oven to 350F, and line an 8x8 pan with parchment paper.
  2. Mix the dry ingredients (oat flour, coconut flour, cardamom powder, cloves, and salt) together. Mix the melted coconut oil and maple syrup together, then pour into the dry ingredients and mix until incorporated. Press into an 8x8 pan and bake for 10 minutes.
  3. While the crust is baking, melt the chocolate chips over a double boiler or in the microwave (if microwaving, use low power and microwave in increments). Mix in the tahini and maple syrup. Next, mix in the instant coffee, cardamom, and cloves. Fold in the coconut cream (make sure it is at room temperature) and mix carefully until incorporated. The coconut cream should make the chocolate mixture more like a ganache. Once the crust finishes baking, spread the chocolate mixture in an even layer over the crust.
  4. Crush the hazelnuts using a mortar and pestle or by placing them in a ziplock bag and crushing them with a rolling pin or comparable object. Place a pan over medium heat, and toast the nuts for approximately five minutes or until they are fragrant and slightly browned. Spread the toasted crushed nuts over the chocolate layer and sprinkle with flaky sea salt.
  5. Freeze for at least 30 minutes or refrigerate for at least 2 hours to set the bars. Store bars in the fridge or freezer.

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