Tahini Rhubarb Bars
These Tahini Blackberry Rhubarb Almond Bars have a crisp tahini almond flour base topped with soft almond frangipane, fresh blackberries, and tart rhubarb. They are paleo, gluten-free, and refined sugar free!
For the crust
1 c almond flour
2 tbsp tapioca flour
2 tbsp coconut or date sugar
1/8 tsp salt
2 tbsp melted coconut oil
1 tbsp Seed + Mill Organic Tahini
For the topping
3/4 c unsalted almonds
1 tbsp tapioca flour
1/4 tsp kosher salt
1/3 c coconut/date sugar
3 tbsp coconut oil, solid
2 tbsp Seed + Mill Organic Tahini
1 large egg
1 tsp vanilla
1 c chopped rhubarb, cut into 1" thick slices
1 c fresh blackberries
1 tsp lemon zest
1 tbsp lemon juice
1. Preheat oven to 350 °F and line an 8x8" square pan with parchment paper. Grease with nonstick cooking spray.
2. In a mixing bowl, stir together all ingredients for the crust until fully combined, and there's no dry flour remaining. Press the crust evenly in the pan.
3. For the topping, grind the almonds, tapioca flour, salt, and coconut sugar in a food processor until they form a powdered texture (or as fine as you can make it). Add the coconut oil and tahini and process until no longer visible. Add the egg and vanilla, blending until completely incorporated, and a smooth paste is formed. Spread the filling evenly over the almond crust.
4. Toss the fruit with the lemon zest and juice and evenly spread over the almond paste topping.
5. Bake for 40 minutes, or until set and a skewer inserted into the center comes out clean.
6. Let cool completely before cutting into squares.
Optional serving suggestions: dust with powdered sugar to finish and serve with Greek yogurt, creme fraiche or ice-cream. You can prepare these up to 3 days in advance and keep fresh in an air tight container.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!