Halva Cookie Bars
Halva Cookie Bars serves: 12 (1 bar per serving)
Prep Time: 15 minutes | Cook Time: 20 minutes | Rest Time: 30 minutes
Ingredients:
For the cookie bars:
- 1 1/2 cups (180 g) whole-wheat flour (or 1 cup [148 g] gluten-free baking flour plus 1/2 cup [60 g] buckwheat flour)
- 1/2 cup (40 g) dry gluten-free rolled oats
- 1 cup (192 g) coconut sugar
- 2 Tbsp ground flaxseeds
- 2 Tbsp toasted sesame seeds
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/3 cup (73 g) coconut oil, melted
- 1/4 cup (60 ml) water
For the icing:
- 1/2 cup (120 g) tahini
- 1/4 cup (55 g) coconut oil, melted
- 3 Tbsp maple syrup
- 1/4 tsp salt
- 1 Tbsp toasted sesame seeds
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 350°F (180°C) Line an 8-in x 8-in (20-cm x 20-cm) baking dish with foil, spray with nonstick cooking spray or lightly grease with coconut oil and set aside.
- For the cookie bars: In a large bowl, mix together flour, oats, sugar, flaxseeds, sesame seeds, cinnamon, baking soda and salt, stirring well to combine. Add coconut oil and water, stirring to incorporate, until no lumps remain.
- Transfer batter to prepared baking pan, spreading it out evenly and smoothing down the top with a spatula. Bake for 18–20 min, until golden brown all over and a toothpick inserted into the center comes out clean. Let cool completely before preparing the icing.
- For the icing: In a medium bowl, whisk together tahini, coconut oil, maple syrup and salt until smooth. Pour evenly across the baked and cooled bars, spreading it out to cover completely. Sprinkle sesame seeds on top. Chill thoroughly, for at least 30 min, for the icing to set.
- Use the foil as a sling to easily remove the bars from the pan. Slice into 12 equal pieces and enjoy cool or at room temperature.
Notes:
Storage tip: Store in a single layer (not stacked) in an airtight container in the refrigerator for up to 1 week.
To make tahini from scratch: Place 2 cups (300 g) toasted sesame seeds in a food processor fitted with the S blade. Process for 2–3 min until the sesame seeds form a crumbly paste. Slowly drizzle 2–3 tsp neutral oil (such as avocado or grapeseed) as needed to keep everything moving. Process for 2–5 min longer, scraping down the sides as necessary, until the mixture forms a thick, smooth paste.
Nutrition Information Per Serving:
314 calories, 17.9 g total fat, 9.8 g saturated fat, 3.5 g polyunsaturated fat, 3.3 g monounsaturated fat, 0 mg cholesterol, 240 mg sodium, 142 mg potassium, 36.4 g total carbohydrates, 3.6 g fiber, 20.2 g sugar, 4.7 g protein, 6% calcium, 11% iron
