I’ve been working on this recipe on and off since August last year. I tend to get side tracked, as I always have a hundred and one recipe ideas going around in my head! However, over the last few of weeks, I’ve knuckled down and I’m very happy to say this recipe is now finalised! These bars make a very satisfying snack, as they are well balanced in flavour and sweetness, and have a lovely chewiness to them.
There are many health benefits eating sesame seeds, as they have a high nutritional content. This includes vitamins, minerals, natural oils and organic compounds, which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein and tryptophan. You can read the full article about the health benefits from sesame seeds here.
For accurate cup measurements, I sift the raw cacao before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.
Make 12 bars
72g (2.5 ounces or ¾ cup) desiccated coconut (I use this brand)
80g (2.8 ounces or a slightly heaped ½ cup) raw cashews
33g (1.2 ounces or 3 tablespoons) chia seeds
216g (7.6 ounces or 1½ cups) raw sesame seeds
160g (5.6 ounces or ½ cup) rice malt or brown rice syrup (I use this brand)
90g (3.1 ounces or ⅓ cup) unsalted cashew butter (I use this brand)
64g (2.3 ounces or ½ cup) coconut sugar (I use this brand)
20g (0.7 ounces or ¼ cup) raw cacao powder (I use this brand)
2 tablespoons (30ml) coconut oil (I use this brand)
1 tablespoon (15ml) pure vanilla extract
¼ teaspoon (1.25ml) salt
Preheat the oven to 120C and grease and line a 28cm X 18cm slice tin with baking paper or parchment. Leave enough over hanging so you can lift out the slice once cooked and cooled.
Add the coconut and the cashews to a small food processor, then process until it becomes a fine meal.
Add the chia seeds to a spice or coffee grinder, then process until the seeds become a meal.
Now add the coconut cashew meal, chia meal and the sesame seeds and stir to combine.
In a small saucepan add all the wet ingredients and gently warm through over a low heat, until the coconut oil melts and the mixture is softened. Although the mixture is thick, it will run quite easily from the spoon when it is ready.
Make a well in the centre of the dry ingredients before pouring in the chocolate mixture, stir until thoroughly combined. The mixture is very thick and a little sticky.
Firmly press the mixture as evenly as you can into the prepared tin, before using the back of a spoon to smooth over the surface.
Bake for 18 minutes. When the slice comes out of the oven, it will be quite soft and it would have puffed up slightly. So very gently, use the back of a spoon the go around the edges to flatten them down, and then continue across the slice.
Allow the slice to completely cool in the tin before refrigerating for at least 1 hour. Once the slice is nicely chilled, use a sharp knife to slice length ways into thirds and then cut these into 4 bar sized pieces.
Place the bars in an airtight container and store in the refrigerated.
Storage Tip – I line the base of a large airtight container with baking paper or parchment. I put the first layer of bars on the bottom and then add another piece of baking paper over the top before adding another layer of bars.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
140C = 120C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8