Pecan Tahini Chocolate Cookie Bars
DROP EVERYTHING AND MAKE THESE RIGHT NOW! Im serious…. these cookie bars are some of the best I’ve ever had - I completely surprised myself with this recipe and how amazingly delicious it is. It’s grain-free, gluten-free, refined sugar free, and VEGAN. I know.. hard to believe but these cookie bars will knock your socks off and make you feel like a million bucks after.
I used cassava flour becuase this ingredient is a game changer. It’s flour made from the Yuca root, which makes this a seriously healthy substitute for flour. Not to mention, its so versatile that it’s the only flour you’ll need in recipes to make them gluten and grain free.
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Makes 9 cookie bars:
The Goods:
2 chia eggs (1 chia egg is 1 tbsp ground chia seeds + 2 1/2 tbsp water mixed)
1/2 cup tahini
3/4 cup coconut sugar
1 tsp vanilla extract
1/4 cup cashew milk (or nut milk of choice)
1/4 cup melted coconut oil
2/3 cups ground pecans (throw whole pecans into the blender for a few seconds.
1/2 cup + 2 tbsp cassava flour
1/2 tsp baking soda
3/4 cup dark chocolate chips - divided
Sea salt for sprinkling
The Method:
Preheat the oven to 350 and line a 9x9 pan with parchment paper.
In a medium size bowl, add chia eggs, tahini, coconut sugar, vanilla, nut milk and melted coconut oil.
Mix well and set aside.
In another medium sized bowl, add ground pecans, cassava flour and baking soda. Mix well.
Slowly start to combine the dry ingredients to the wet ingredients 1/4 cup at a time until all the dry ingredients are combined into the batter.
Add 1/2 the chocolate chips and mix well.
Pour and press batter into the prepared pan.
Top with pecans, the rest of the chocolate chips and sprinkle with a tiny bit of sea salt.
Cook for 30-32 minutes. Let cool completely before cutting.
Store in an airtight container in the fridge and try to not eat them all at once!
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