Sticky Sesame Bars With Raw Chocolate Drizzle
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil
2
Place the nuts, sesame seeds, and chia seeds in a food processor and process until finely chopped
3
Add the agave nectar, nut or seed butter, oil, vanilla, and salt
4
Process, using on/off pulses, until the mixture is blended and begins to stick together and clump on the sides of the bowl
5
Transfer the mixture to the prepared pan
6
Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover
7
Place the mixture in the freezer for 30 minutes
8
To prepare the chocolate drizzle: Mix the oil, agave nectar, and cocoa powder in a small bowl until blended
9
Remove the bar mixture from the freezer, uncover, and decoratively drizzle or spread with the chocolate mixture
10
Refrigerate for at least 4 hours or place in the freezer for 1 hour until the mixture is firm
11
Using the liner, lift the mixture from the pan and transfer to a cutting board
12
Cut into 20 bars
13
Store in the refrigerator or freezer
14
Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil
15
Place the nuts, sesame seeds, and chia seeds in a food processor and process until finely chopped
16
Add the agave nectar, nut or seed butter, oil, vanilla, and salt
17
Process, using on/off pulses, until the mixture is blended and begins to stick together and clump on the sides of the bowl
18
Transfer the mixture to the prepared pan
19
Place a large piece of parchment paper, wax paper, or plastic wrap (lightly greased with coconut or vegetable oil) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan; leave the paper or plastic wrap to cover
20
Place the mixture in the freezer for 30 minutes
21
To prepare the chocolate drizzle: Mix the oil, agave nectar, and cocoa powder in a small bowl until blended
22
Remove the bar mixture from the freezer, uncover, and decoratively drizzle or spread with the chocolate mixture
23
Refrigerate for at least 4 hours or place in the freezer for 1 hour until the mixture is firm
24
Using the liner, lift the mixture from the pan and transfer to a cutting board
25
Cut into 20 bars
26
Store in the refrigerator or freezer