No-Bake Chocolate Covered Tahini Gingerbread Bars (Vegan, Gluten-Free)
Total Time
2 hours and 10 minutes
Prep Time
10 minutes
Rating
4.75 out of 5 stars
(4)
Ingredients
9 servings
- 12 pitted medjool dates
- 3/4 cup raw walnuts
- 1/2 cup coconut flour
- 1/2 cup plant based milk (I use unsweetened vanilla almond milk)
- 1/2 cup tahini (+ 4 tablespoons for chocolate topping ()
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon sea salt or pink salt (plus more for sprinkling)
- 1 cup dark chocolate chips (melted)
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Preparation
Step 1
Prepare baking pan.
Step 2
Line a square baking pan with parchment paper. Set aside.
Step 3
Combine all ingredients in a food processor or high-speed blender. Pulse until all is well combined(It is okay if there are still some larger bits of ingredients here or there), scraping down the sides as necessary.
Step 4
Press into pan.
Step 5
Press into your parchment-lined pan until you have one nice, even layer. Place into the refrigerator while you melt chocolate.
Step 6
Melt chocolate mixture.
Step 7
In a sauce pan over low heat combine chocolate chips with 4 tablespoons of tahini. Heat while stirring constantly until all is just melted. Remove from heat immediately.
Step 8
Chill
Step 9
Remove the pan from the refrigerator.
Step 10
Pour the melted chocolate over top. Smooth into an even, glossy layer. Sprinkle with a little salt.
Step 11
Chill
Step 12
Place into the refrigerator for at least 2 hours before slicing.
Step 13
Enjoy! (See the Tips section in the post above for storage suggestions).
Step 14
Save recipe for the next time?
