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

December 17, 2020 by Ivy Chan

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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.

chocolate-oat bars on a plate

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

chocolate-oat bar slice on a fork. rest of the bars on a plate in the background.

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.

chocolate-oat bars on a plate, close-up.
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Filed Under: Recipes, sweets Tagged With: easy vegan sweets, healthy sweets, recipes, sweets

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HELLO REAL LIFE!

Welcome! My name is Ivy. I am an academic by training and a foodie at heart, in a small but mighty body. Classical with a twist, married to the love of my life, a proud mum of two little lions, and one little human. We have recently moved to the gorgeous state of Washington. I am back to a 4-year school to study Ayurvedic nutrition and Traditional Chinese Medicine. When I have time from school and our two-year-old, I like to read, write, bake, and consume more Medjool dates and dried figs than anyone I know.

Shakingmytofu aims to make plant-based life convenient, affordable, and adaptable for everyone. I will be happy if I can bring a little more light, health, and peace to the daily life. Feel free to spend time, have a look at the recipes, lists of plant-based sources (from snacks to clothing), images and articles. Contact me anytime with queries, suggestions, and collaboration ideas at shakingmytofu@gmail.com or simply by filling out the form below. Look forward to hearing from you!

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I am an academic by training and a foodie at heart, in a small but mighty body. I am married to the love of my life, and a proud “furry-mum” of two little lions. Want to collaborate? Contact me→

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