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Toasted Sesame Squares [Vegan]

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These sesame squares are a wonderful (relatively healthy) treat to have in your fridge. There's a lot to love about them – the toasty flavor of the seeds, the crackle of the chocolate on top, and the slight gooey-ness of the tahini center. A unique way to get some nutrition while also satisfying your sweet tooth!

Toasted Sesame Squares [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

16

Cook Time

45

Ingredients

  • 1/4 cup plus 1 tablespoon sesame seeds
  • 1/4 cup plus 1 tablespoon black sesame seeds
  • 1/2 cup cashews
  • 8 Medjool dates
  • 1/2 cup tahini
  • 1/4 cup maple syrup
  • 1 tablespoon coconut flakes
  • 1/3 cup 70 percent dark chocolate

Preparation

  1. In a medium pan, over medium-high heat toast 1/4 cup of white sesame seeds and 1/4 cup of black sesame seeds until the white seeds start to turn golden brown and fragrant.
  2. In a food processor, grind cashews and toasted sesame seeds until the mixture is a sandy texture.
  3. Add dates to the food processor and grind until they are fully incorporated. The mixture should stick together when squeezed between your fingers. If it’s not wet enough, add another date.
  4. Line a baking tray with parchment paper, and dump the cashew, sesame seed, date mix onto the parchment paper.
  5. Press the base down into a circle that’s about 1/3-inch thick.
  6. In a small bowl, mix together tahini and maple syrup.
  7. Spread the tahini evenly over the cashew-sesame base. Place in the freezer.
  8. In a medium pan, toast 1 tablespoon white and black sesame seeds (each) and coconut flakes until golden and fragrant.
  9. In a small bowl, melt your chocolate using the microwave or a double boiler.
  10. Using a spoon, drizzle chocolate all over the sesame squares, sprinkle generously with toasted sesame seeds and coconut.
  11. Put in freezer for 15-20 minutes until everything is set (this makes it easier to cut).
  12. Cut into squares and serve or store in the refrigerator.

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AUTHOR & RECIPE DETAILS


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Sami Berger is the author of My Second Breakfast, a mostly healthy, vegetarian food blog. Inspired by her travels and life in a new city, My Second Breakfast is a space to tell stories and experiment with new and most importantly, delicious, flavours.


 

 

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