Tahini Chocolate Crunch Bars

These 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 dark chocolate on top. Oh and it's all vegan, gluten-free and no-bake. Dessert perfection!

5 from 4 votes

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Prep Time 20

Chill time 1

Course Dessert

Servings

Calories 288 kcal

Ingredients

For the base

2 tbsp tahini* I used this
25g puffed rice** I used this
100g dark chocolate I used this

For the tahini centre

140g tahini*
3 tbsp maple syrup I used this
55g coconut oil
Pinch of salt

For the chocolate topping

100g dark chocolate I used this
2 tbsp tahini*

Instructions

Start off by making the base – break up the chocolate into a heat-proof bowl and melt over a double-boiler or in the microwave (keep an eye on it to make sure it doesn’t burn!). Mix in the tahini and fold in the puffed rice.
Press down into a loaf tin lined with baking paper (I used a 22×12 cm loaf tin) and freeze for 10 minutes.
Mix the tahini centre ingredients in a bowl until smooth, then pour over the base. Return to the freezer for 30-60 minutes.
Finally melt together the chocolate topping ingredients over a double-boiler/microwave and pour on top. Refrigerate until chocolate is set.
Slice into squares and enjoy!

Notes

* I've also made them with sunflower seed butter. This recipe will also work with any nut butter e.g. peanut butter, almond butter, etc.

** You can also use crushed up rice cakes, lentil cakes or Rice Krispies.

Storage:

Store in an air-tight container in the fridge for up to 4 days.

Nutrition

Calories: 288kcalCarbohydrates: 21gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gPotassium: 219mgFiber: 3gSugar: 11g

Keyword bars, chocolate chip, dairy-free dessert, dark chocolate, easy dessert, gluten-free dessert, no-bake, nut-free, sunflower seed butter, tahini, tahini recipes, vegan dessert, vegan recipes

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