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Prune Cherry Chocolate Walnut Tahini Bars

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Rich no-bake bars with a chewy prune and tart cherry base, crunchy walnuts, creamy tahini, and a smooth chocolate topping. Their sweet, nutty, fruity, and slightly savory flavors make them a satisfying make-ahead treat.

Ingredients

  • 1 1/2 cups pitted prunes
  • 3/4 cup dried tart cherries
  • 1 cup walnuts
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup tahini
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon, optional
  • 1 cup dark or semisweet chocolate chips
  • 2 tablespoons tahini
  • 1 teaspoon coconut oil
  • 2 tablespoons chopped walnuts
  • 2 tablespoons chopped dried cherries
  • Flaky sea salt, optional

Instructions

  1. Line an 8-inch square pan with parchment paper, leaving enough overhang on the sides to lift out the finished bars.
  2. Check the prunes to ensure all pits have been removed. If the prunes are firm or dry, soak them in warm water for 5 to 10 minutes, then drain and pat thoroughly dry.
  3. Add the walnuts and rolled oats to a food processor and pulse until broken into small pieces, leaving some texture rather than processing them into a fine flour.
  4. Add the prunes and dried cherries. Pulse until the fruit is finely chopped and begins sticking to the walnut and oat mixture, scraping down the sides as needed.
  5. Add 1/3 cup tahini, maple syrup, vanilla extract, salt, and optional cinnamon. Process until the mixture clumps together and holds its shape when pressed between your fingers.
  6. Transfer the mixture to the prepared pan and press it into an even, compact layer. Use the bottom of a measuring cup or glass to pack the mixture firmly.
  7. Combine the chocolate chips, 2 tablespoons tahini, and coconut oil in a microwave-safe bowl. Microwave in short intervals, stirring between each one, until completely melted and smooth. Alternatively, melt gently using a double boiler.
  8. Pour the chocolate tahini mixture over the prune base and spread it into an even layer. Sprinkle the chopped walnuts, chopped dried cherries, and optional flaky sea salt over the chocolate before it sets.
  9. Refrigerate for 1 to 2 hours, or until the base is firm and the chocolate topping is completely set.
  10. Lift the chilled slab from the pan using the parchment paper and cut into 16 bars or squares with a sharp knife. If the chocolate is very firm, let the slab stand at room temperature for a few minutes before slicing.

Notes

  • If the base does not hold together, process it longer or add a small amount of additional tahini.
  • Almond butter, cashew butter, or peanut butter can replace the tahini, although the flavor will change.
  • Pecans, almonds, or pistachios can replace the walnuts.
  • Mini chocolate chips or finely chopped dark chocolate can be added directly to the prune mixture for extra chocolate flavor.
  • For stronger sesame flavor, swirl additional tahini into the chocolate topping before it sets.
  • Unsweetened shredded coconut can be added to the base or toasted coconut can be sprinkled over the topping.
  • Dried cherries are recommended instead of fresh cherries because fresh fruit contains too much moisture for the base.
  • Store the bars in an airtight container in the refrigerator for up to 1 week, separating layers with parchment paper.
  • Freeze the bars in a freezer-safe container for up to 2 months and thaw in the refrigerator or briefly at room temperature before serving.

Nutrition

Find it online: https://thefamilycooking.com/prune-cherry-chocolate-walnut-tahini-bars/