Delicate, homemade bars with a distinct layer of date-tahini caramel, a crunchy base made of oats and almond flour, and a light mousse of coconut cream. The whole is topped with a glossy dark chocolate coating. The recipe combines textures: crumbly, chewy caramel and fluffy mousse, while balancing the sweetness of dates and sugar with the bitterness of dark chocolate and a subtle hint of vanilla. The bars are visually elegant (layers visible when cut) and are perfect for afternoon coffee, as a dessert for a gathering with friends, or for a snack box. They can be modified for a vegan version (replace butter with coconut oil and omit honey) or sprinkled with toasted nuts for extra crunch.
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Prepare a 20x20 cm baking pan lined with parchment paper, leaving 2-3 cm of paper hanging over the sides, which will help to remove the bars later. Preheat the oven to 170°C (without fan).
Place 150 g of oats and 120 g of almond flour in a large bowl. Add 40 g of brown sugar and 1 g of salt. Mix the dry ingredients with a wooden spoon until they are well combined into a uniform mixture.
In a small saucepan, melt 80 g of butter over medium heat (about 1–2 minutes). The butter should completely melt and gently foam, but not burn. Pour the melted butter into the dry ingredients and mix vigorously until the mixture starts to clump slightly and is evenly moist.
Transfer the mixture to the prepared pan. Use a spoon or your hands (you can slightly wet your hands with water) and level the bottom by pressing down firmly to create a compact layer. Press for 1–2 minutes until the surface is even and well compacted.
Place the dish in the preheated oven and bake for 12–15 minutes at 170°C, until the edges are lightly browned. After baking, remove and let cool on a rack (about 20–30 minutes).
If the dates are hard, soak 200 g of dates in 120 ml of hot water and let them sit for 10–15 minutes to soften. Drain (reserve some of the soaking water).
Transfer the drained dates to a blender or food processor. Add 80 g of tahini, 20 g of coconut oil, 1 g of salt, and 5 g of vanilla extract. Blend in pulses, then continuously, adding 1–2 tablespoons of the reserved soaking water (max. 30 ml) until a smooth, shiny, sticky caramel forms.
Spread the caramel evenly over the cooled base: use a spoon or spatula and smooth it towards the edges of the pan. The layer should be about 6–8 mm thick. If you want a milder sweetness, you can add 30 g of honey now (optional) and mix it with the caramel before spreading.
Scoop out the thick part of the coconut cream from the can (about 240 g) and place it in a chilled bowl. Using a hand mixer with a whisk attachment, whip the cream to a fluffy consistency for 2–3 minutes on medium speed.
Add 40 g of powdered sugar and 5 g of vanilla extract to the whipped coconut cream. Gently mix with a spatula for 30–45 seconds, until the sugar dissolves and the mixture becomes smooth and slightly glossy.
Spread the coconut mousse evenly over the layer of caramel: use a spatula to achieve a layer about 6–8 mm thick. Smooth the surface and place the mold in the refrigerator for 30 minutes to let the mousse set slightly.
Place the mold back in the refrigerator for at least 1 hour (preferably 2–3 hours) until all layers are well set and the chocolate is hard. After this time, remove the mold from the refrigerator and wait 5–7 minutes at room temperature before cutting — this will make it easier to cut evenly.
Prepare a water bath: in a pot, bring 2–3 cm of water to a boil, then reduce the heat so that the water is just lightly steaming. In a heatproof bowl, place 200 g of chopped dark chocolate and 20 g of coconut oil. Place the bowl over the pot (not touching the water) and stir with a spatula until the chocolate melts and is smooth (about 3–6 minutes).
Remove the mold from the refrigerator. Pour the prepared chocolate on top and quickly spread it with a spatula to evenly cover the entire surface. If you like, sprinkle 30 g of coconut flakes on top (optional) before the chocolate sets.
Remove the bars from the mold using the overhanging parchment paper. Place the mold on a board and gently pull the paper to remove the entire block. Using a sharp knife (preferably warmed in hot water and shaken dry), cut into 12 equal rectangles: first cut into 3 strips lengthwise and 4 across.
Serve the bars slightly chilled (about 10–15 minutes after taking them out of the fridge) on a plate. You can decorate each strip with an extra pinch of coconut flakes or a thin drizzle of melted chocolate.
The combination of dates with tahini has its roots in Middle Eastern cuisines, where sweet fruits and sesame create traditional treats. In modern versions, such combinations are used in healthy 'no-bake' sweets.
Serve slightly chilled with espresso or tea with a delicate aroma (e.g., green jasmine). For a contrasting effect, serve with a teaspoon of thick coconut yogurt or vanilla ice cream. Cut tightly to make the layers distinct — use a heated knife.
Store the bars in an airtight container in the refrigerator for up to 7 days. You can also freeze individual bars in an airtight container separated by parchment paper — thaw in the refrigerator overnight. To restore the shine of the coating, leave them at room temperature for a while before serving.
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