Written by the chef herself, Jenn Leueke

This is the dessert I pick for my birthday every year—and honestly, I crave it all the time. Luckily, these tahini bars are ridiculously easy to make, so satisfying that craving is never a problem. While testing this recipe, I cracked the code on how to get perfectly chewy, cookie-cake-like bars whenever I want, and bonus—they’re vegan, dairy-free, and gluten-free! The tahini gives them a rich, nutty twist, but feel free to swap in peanut butter, cashew butter, or almond butter—whatever you’ve got. And don’t skip the flaky salt on top—it adds just the right contrast to make these bars completely irresistible.

MAKES 12 BARS 
Prep time: 10 minutes,
plus 30 minutes cooling
Cook time: 25 minutes

INGREDIENTS

2⁄3 cup tahini
1⁄4 cup unsweetened applesauce (see Goood to Know)
1⁄4 cup pure maple syrup
2 tablespoons coconut sugar or light brown sugar
1 teaspoon pure vanilla extract
1 3⁄4 cups blanched almond flour
1 1⁄4 teaspoons baking soda
1⁄2 teaspoon kosher salt
1⁄2 cup chopped dairy-free chocolate or chocolate chips
Flaky salt (optional)

Method 

1. Preheat the oven to 350°F. Line a 9 × 9-inch baking dish with enough enough parchment paper to overhang all four sides for easy removal.
2. In a large bowl, whisk together the tahini, applesauce, maple syrup, coconut sugar, and vanilla until smooth. Stir in the almond flour, baking soda,and salt until just combined and no dry streaks remain. Gently fold in the chopped chocolate. Transfer the batter to the baking dish and spread it evenly with a rubber spatula.
3. Bake until the edges are golden brown and a toothpick inserted into the center comes out clean, 20 to 24 minutes.
4. Top with flaky salt (if using). Let the bars cool completely in the pan for at least 30 minutes. Lift the parchment paper edges to remove from the baking dish. Slice in a 3 × 4-inch grid to make 12 bars.

GOOD TO KNOW: This recipe is vegan, since the egg is replaced by applesauce, but you can swap in 1 whisked egg for the 1⁄4 cup Applesauce.

STORE IT: Keep in a sealable container in a cool, dry place for up to 4 days, or freeze for upto 3 months. 

REHEAT IT: From the freezer, microwave individual bars in 30 -second increments until warm. Alternatively, thaw in the refrigerator overnight and microwave in 10-second increments to warm.