Tahini Date Bliss Bars (Vegan, Gluten Free, Wfpb, & Refined Sugar Free!)

tesschallis.com

Karen Sue

Mother of 4 fabulous daughters, cooks, and mothers!

subheading: CRUST INGREDIENTS:

½ cup unsalted tahini (drippy, not hard/dry - see photo below for an ideally “drippy” type of tahini)

¼ cup maple syrup or date sugar (see note)

2 teaspoons vanilla

2 teaspoons water

2 teaspoons sesame seeds (I use black sesame seeds here for visual impact)

½ teaspoon salt

2 cups oat flour (see note)

subheading: TOPPING INGREDIENTS:

1 ½ cups pitted medjool dates (lightly packed into the cup - around 12 dates), see note

2 tablespoons unsalted tahini

1 cup vegan chocolate chips (I use Hu), see note

1 tablespoon toasted sesame seeds (I use white seeds here, see note)

½ teaspoon flaked salt (fleur de sel), or less if preferred

subheading: INGREDIENTS NOTES:

Crust sweetener: I originally made this recipe using date sugar to keep them as whole foods-y as possible. However, I wanted to standardize this recipe in a way that was as easy as possible for most people to make. Either sweetener works fine, but if you do use the date sugar you may need to add a hint more water to make the crust stick together.

Oat flour: This is easy peasy to make! Just place regular rolled oats (not instant) in a blender or food processor until finely ground into a powder. I make a huge batch when I do this and freeze some for later use, although it will store nicely in an airtight container at room temperature for several weeks.

Dates: I used to think a date is a date is a date. But since, I have become emphatically Team Medjool. They tend to be so much softer and gooey-er than some of the other commonly found varieties. That said, on my travels I have often found other, less widely available varieties that are just as delicious and gooey as Medjools – or even more so! Just don’t use a dry, hard variety here and you’ll be all good!: subheading: Dates: I used to think a date is a date is a date. But since, I have become emphatically Team Medjool. They tend to be so much softer and gooey-er than some of the other commonly found varieties. That said, on my travels I have often found other, less widely available varieties that are just as delicious and gooey as Medjools - or even more so! Just don’t use a dry, hard variety here and you’ll be all good!:

Chocolate Chips: I use the larger sized Hu chocolate baking chips here, so if you’re using a smaller variety of vegan chocolate chips, you may prefer slightly less than one cup, as they’ll fill the measuring cup more tightly.

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