Sticky Sesame Bars with Raw Chocolate Drizzle is a gluten free and vegan hor d'oeuvre. This recipe makes 20 servings with 187 calories, 5g of protein, and 16g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up sea salt, nuts, poppy seeds, and a few other things to make it today.
Instructions
1
Line an 8-inch square baking pan with foil or parchment paper and grease the pan with coconut oil or vegetable oil.
Ingredients you will need
Vegetable Oil
Coconut Oil
Equipment you will use
Baking Paper
Baking Pan
Aluminum Foil
2
Place the nuts, sesame seeds, and chia seeds in a food processor and process until finely chopped.
Ingredients you will need
Sesame Seeds
Chia Seeds
Nuts
Equipment you will use
Food Processor
3
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.
Ingredients you will need
Agave
Seed Butter
Vanilla
Salt
Cooking Oil
Equipment you will use
Bowl
4
Transfer the mixture to the prepared pan.
Equipment you will use
Frying Pan
5
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.
Ingredients you will need
Vegetable Oil
Coconut
Spread
Wrap
Equipment you will use
Baking Paper
Plastic Wrap
Wax Paper
Frying Pan
6
Place the mixture in the freezer for 30 minutes.
1
Mix the oil, agave nectar, and cocoa powder in a small bowl until blended.
Ingredients you will need
Agave
Cocoa Powder
Cooking Oil
Equipment you will use
Bowl
2
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.
Ingredients you will need
Chocolate
Spread
3
Using the liner, lift the mixture from the pan and transfer to a cutting board.
Equipment you will use
Cutting Board
Frying Pan
4
Cut into 20 bars. Store in the refrigerator or freezer.
5
BAR TIPS –Coconut oil helps to hold these bars together; vegetable oil will not work in its place. You can, instead, add an additional 2 tablespoons natural, unsweetened raw nut or seed butter or, if you have access to it, raw butter. –If you are not following a raw diet, you can drizzle the bars with the Chocolate Bar CoatingBAR KEEPING Tightly wrap the bars individually in plastic wrap. REFRIGERATOR: 1 week FREEZER: 3 months in airtight container; thaw 1 hourBAR VARIATIONS RAW HONEY BUN BARS Use raw cashews as the nuts and raw honey as the sweetener. Replace the cocoa powder with an equal amount of raw, all-natural, sweetened vanilla vegan protein powder. RAW STICKY ALMOND FUDGE BARS Use 3 cups raw almonds for the nuts and omit the sesame seeds. Reduce the chia seeds to 1/4 cup and add 1/3 cup raw, unsweetened cocoa powder along with the agave nectar. Use raw almond butter for the nut butter.