Bake to your heart’s content with food photographer and blogger Shelly Westerhausen’s new collection of vegetarian and vegan recipes. Organized by theme (you know you need more vegetarian camping recipes in your life) this is one book every plant-lover’s cookbook library needs. Make these tahini and coconut date bars at home and never buy the packaged stuff again.
It used to be that I would always grab a handful of store-bought protein bars before heading out on a long trip, but then I kicked that habit and whipped up a batch of homemade bars. These loaded treats are so perfect that you’ll never rely on processed bars again. I like to make them the night before my trip. Just be sure to wrap them in parchment paper to keep the chocolate from rubbing off in your bag or store them in an airtight container.
- 1 1/4 cups dark chocolate chips
- 15 Medjool dates, pitted
- 3/4 cup tahini
- 1 1/2 cups unsweetened shredded coconut
- 1 tablespoon coconut oil, solid
- 1/2 teaspoon fine sea salt
- 2 tablespoons sesame seeds
- 1/2 cup chopped walnuts
- 2 tablespoons cacao nibs or chocolate chips
For the bars
Line a 10-in [25-cm] loaf pan with parchment paper.
In a double boiler set over simmering water, melt 8 oz [230 g] of the chocolate chips, whisking often. Drizzle the melted chocolate into the bottom of the prepared pan. Tilt the pan and lightly tap the bottom against the counter to evenly coat the bottom with the chocolate. Freeze until hardened, about 10 minutes.
Meanwhile, in a food processor, combine the dates, tahini, coconut, coconut oil, and salt and pulse until combined. Transfer to a large bowl and fold in the sesame seeds, walnuts, and cacao nibs. Once the chocolate has set, remove the pan from the freezer. Pour the date mixture over the chocolate and press into an even layer.
In a double boiler set over simmering water, melt remaining 2 oz [50 g] of the chocolate chips, whisking often. Drizzle over the date mixture and freeze until hardened, about 10 minutes more.
Once the chocolate has set again, remove the loaf pan from the freezer. Slice crosswise into 16 bars. Store in an airtight container in the refrigerator for up to 4 days. Serve cold or at room temperature.