No-bake, healthy chocolate “halva” bars I can’t stop eating

Oh. My. God.

This was the first time I experimented with this combination: My favourite superfoods/cacao, tahini, and oats. This was the first time I used coconut nectar. It was love at first sight and my only complaint is that I ate half of the entire container at one sitting.

(Do you know what this reminds me of? Have you had cacao-tahini halva? It’s like that, only healthier!)

All this happened a couple of hours ago, and I wanted to write the recipe right away. Did not want to waste time arranging my regular photo-setting, so excuse the quick iPhone shots which I took to share on Instagram only. They might not be worthy of your eyes here, but the bars definitely are.

Ingredients:

For the base:

• 1,5 cup gluten-free oats.
• 1/4 cup tahini (I use Artisana. It’s pricy but the best tahini I have used).
• 1/4 cup liquid sweetener (I used this coconut nectar and all I can say is that it’s heavenly).

For the cacao layer:

• 1/2 cup Your Super Magic Mushroom Mix (It does NOT taste like mushrooms! It’s yummy, and super healthy! But you can use organic raw cacao, too, but this mix, as you know from the blog and my Instagram posts, is amazing. It also has chia seeds and coconut shreds. Yummy!)
• 1/2 cup tahini
• 1/2 cup liquid sweetener*
• 2-3 tsp vanilla extract 
• cacao sprinkles/ rainbow sprinkles/chocolate-covered sunflower seeds

Instructions:

Blend the ingredients for the base in a bowl**. Blend with your hands for a few minutes, until everything is mixed. You might want to oil-spray a glass container at this point. I used a 3-cup rectangular Pyrex. Pour the sticky batter into the container and make an even layer. Place in the freezer while making the cacao layer.

In the same bowl, mix the ingredients for the cacao layer now. Blend until everything is evenly mixed. Take the glass container out of the fridge and pour the chocolate layer on the base layer. Try to spread it evenly.

I topped it with cacao sprinkles because that’s what we had at home, but you can use rainbow sprinkles, or chocolate-covered sunflower seeds. Place in the freezer for a few hours. Then you can slice and enjoy. I shared it with my husband, thank goodness- otherwise, I would eat the entire thing. I just can’t say no to chocolate. That’s my weakness.

 

 

*worried about carbs? Consider using 1/4 cup coconut oil and 1/4 cup liquid sweetener. I have not tried that version, but I think it would work.

** You do NOT need a blender for this recipe. I will try using one next time, for the base layer, just to experiment, but I actually liked this version for now. Without blending in a blender, the base is less gooey than the chocolate layer, so it gives a richer texture, if that makes sense.