Vegan tahini bars

These are different vegan bars. In this recipe that is set inside a cake pan, I prepare a bottom crust made of hazelnuts, royal dates and maple syrup. On top of it, I spread a super easy cream with tahini which I garnish with melted chocolate. I slice into bars and I am ready for serving!

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For the bottom crust
  • 50 g hazelnuts
  • 200 g royal dates, without seeds
  • 2 teaspoons maple syrup
For the cream
  • 300 g raw cashews
  • 50 g tahini
  • 30 ml agave nectar
  • 10 ml coconut oil
  • Zest of ½ of a lemon
For the coating
  • 80 ml couverture chocolate
  • 10 ml coconut oil


For the bottom crust
  • To prepare the bars, use a silicone cake pan.
  • Blend the dates, the nuts and the maple syrup inside a blender.
  • Press the mixture down the bottom of the pan and keep it aside. You may smoothen its surface by using a glass.
  • Wash the blender and prepare it for the next mixture.
For the cream
  • Soak the cashews in hot water for 5 hours.
  • Drain them off and add them to the blender with the rest if the ingredients. Blend until the mixture is creamy and all ingredients are equally distributed.
  • Spread the cream evenly on top of the crust and drop it several times to the kitchen’s table to get air bubbles out of the cream.
  • Transfer to fridge for at least one hour to set.
For the coating
  • Inside a bain-marie, melt the couverture chocolate mixed with the coconut oil.
  • Then, remove the cake pan from the fridge and coat it with the chocolate, designing lines on top of it.
  • Slice into bars and serve.

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