Description
These Prune Cherry Chocolate Walnut Tahini Bars have it all. A dense and cushy bite dotted with chewy prunes, tart cherries, crunchy walnuts and rich chocolate. The bitterness of the tahini is kissed with a honey sweetness, complemented by the molasses depth of the prunes, tangy zing of the cherries and smooth cocoa notes of the melted chocolate pools. Walnuts add a gentle, nutty crunch while a sprinkle of sea salt flakes subtly enhances the play between the other ingredients.
Ingredients
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter, at room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
3/4 cup tahini
1/4 cup honey
2 large eggs, room temperature
2 teaspoons vanilla extract
3/4 cup California prunes, roughly chopped
3/4 cup dried tart cherries
3/4 cup walnuts, roughly chopped
3/4 cup dark chocolate, roughly chopped or chocolate chips
flaky sea salt, optional - to finish
Instructions
Preheat oven to 350° F and line an 9x13 cake pan with parchment paper.
Combine the flour, baking soda and salt together in a bowl and whisk to combine.
Using a stand mixer with the paddle attachment, blend together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Be sure to scrape the sides of the bowl down a couple of times with a spatula.
Add the tahini and honey, then cream together for about a minute, scrape the sides of the bowl down again.
Crack the eggs into a liquid measuring cup and add the vanilla. Slowly add to the sugar mixture and blend until fully incorporated. Scrape the sides of the bowl down.
With the mixer on a low speed, gradually add the dry ingredients. Once fully mixed, be sure to scrape down the sides of the bowl and blend until the dough is cohesive and well mixed.
Stir in the chopped prunes, cherries, walnuts and chocolate until evenly distributed. Reserve a small handful of each to press into the top just before baking for a texturally pleasing presentation.
Transfer the dough into the prepared pan and gently press it evenly into the pan. Top with remaining mix-ins.
Place the pan in the oven and bake until the cookie is golden brown around the edges and the center is set, about 30-35 minutes, rotating halfway through baking.
Sprinkle with sea salt flakes, to taste. Then allow to cool for about 30-63 minutes before diving in. Slice into a 4x5 grid for 20 bars and enjoy to the max.
Notes
These Prune Cherry Chocolate Walnut Tahini Bars will last up 5 when stored at room temperature and wrapped.
Tahini can be substituted with other nut or seed butters such as peanut butter, almond butter or sesame seed butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert