STICKY SESAME BARS WITH RAW CHOCOLATE DRIZZLE
Provided by Camilla V. Saulsbury
Categories Freeze/Chill Low Cal Chill Healthy Low Cholesterol Raw Seed
Yield Makes 20 bars
Number Of Ingredients 12
Steps:
- 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. Add the agave nectar, nut or seed butter, oil, vanilla, and salt. Process, using on/off pulses, until the mixture is blended and begins to stick together and clump on the sides of the bowl.
- 3. Transfer the mixture to the prepared pan. 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. Place the mixture in the freezer for 30 minutes.
- 4. To prepare the chocolate drizzle: Mix the oil, agave nectar, and cocoa powder in a small bowl until blended. Remove the bar mixture from the freezer, uncover, and decoratively drizzle or spread with the chocolate mixture. Refrigerate for at least 4 hours or place in the freezer for 1 hour until the mixture is firm.
- 5. Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 20 bars. Store in the refrigerator or freezer.
CHOCOLATE-SESAME CRUNCH BARS
For Philippe Massoud, the Lebanese-American chef at Ilili in New York, sesame desserts are the taste of childhood. In this easy recipe, he adds tahini and milk chocolate to breakfast cereal and comes up with a crunchy bar cookie that's delicious eaten on its own or sublime crumbled over ice cream.
Provided by Julia Moskin
Categories snack, cookies and bars, dessert
Time 20m
Yield 12 medium bars, 2 dozen rounds or 3 dozen small
Number Of Ingredients 3
Steps:
- Line a rimmed 9-by-13-inch baking pan with parchment or wax paper.
- In a food processor, pulse cereal until just broken into bits; do not process into a powder. Transfer to a large bowl.
- In the top of a double boiler, combine chocolate and tahini. Stir over simmering water until melted and smooth. Alternatively, melt in the microwave, using short bursts of low heat.
- Pour chocolate mixture over cereal and stir together quickly.
- For bars, spread mixture in the prepared pan. It should be about 1/2-inch thick; you may need to push the mixture toward one end and level it if it does not quite fill the pan. For rounds, drop spoonfuls of the mixture onto prepared pan and use the back of the spoon to form into circles. Refrigerate until hardened, about 2 hours.
- To serve, cut into bars or squares, or serve rounds as cookies. Any extras can be crumbled and used as an ice cream topping. Store in the refrigerator.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 91 milligrams, Sugar 7 grams
CHOCOLATE CRUNCH BARS
A little melting, stirring and chilling and you've got a chocolatey treat to enjoy with a cuppa. The kids can help, too
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 25m
Yield Cuts into 12
Number Of Ingredients 6
Steps:
- Gently melt the butter, chocolate and syrup in a pan over a low heat, stirring frequently until smooth, then cool for about 10 mins.
- Stir the biscuits and sweets into the pan until well mixed, then pour into a 17cm square tin lined with foil and spread the mixture to roughly level it. Chill until hard, then cut into fingers.
Nutrition Facts : Calories 294 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium
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