sesame bars with date caramel and a white chocolate glaze

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some exciting stuff is going on that i'll share soon with you, i have an incredibly huge amount of things on my to-do list, the world going crazy at the moment and in between all of this i'm nibbeling on these luxurious bars. I like to make them on the weekend so i can store them in the fridge and take one or two with me as snack.

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RECIPE

makes 14 small squares/one 18x8cm tin

for the sesame base:

_ 40g black sesame

_ 100g almonds

_ 1tbsp chia seeds

_ 40g pitted dates

_ pinch of salt

_ 15g coconut oil

_ splash of water

fot the caramel:

_ 100g dates, pitted (i recommend medjool dates)

_ 10g cocoa butter, melted

_ 1tsp lime juice

_ 20ml water

for the white chocolate glaze:

_ 20g cocoa butter

_ 10g coconut oil, mild

_ 25ml agave syrup

in a blender mix the sesame, almonds, chia seeds and salt into a coarse-grained flour, then add the dates, water and coconut oil and blend until it sticks togheter.

now transform it into a 18x8cm (or something with a similar size) tin lined with parchment paper and press it firmly flat, then refridgerate it.

for the caramel simply blend the dates until really smooth, melt the cocoa butter (i always melt 30g, so i can use the rest for the glaze).

once the date paste is smooth stir in the melted cocoa butter, lime juice and water and distribute it on the sesame base and let it rest at room teperature, otherwise the glaze will harden to quickly.

to make the glaze add all ingredients to a pan and melt it at low temperature. as soon as it forms a homogeneous mixture pour it over the caramel. now it needs to rest for at least an hour in the fridge before it's ready to slice.

i like to add a drizzle of black tahini and a sprinkle of ground vanilla on top :)

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