Black Tahini Raspberry Bars
Difficulty: Easy | Makes: 16 Servings
Add a pop of color and flavor to your Thanksgiving dessert spread this year! These chocolate sesame-crusted raspberry fruit bars have layers or irresistible nutty flavor. Recipe by Phillip Fryman.
For the Chocolate Crust
2 tablespoons Roland® Black Tahini
1 1/2 cups cookie crumbs (you can use any simple butter or vanilla cookie)
1/3 cup melted butter
2 tablespoons cocoa powder
For the Filling
- 1 cup raspberry jam
For the Topping
1/4 cup Roland® Black Tahini
1 cup heavy cream
1/4 cup powdered sugar
Directions
For the Chocolate Crust
Preheat your oven to 350°F
In a mixing bowl, combine the cookie crumbs, melted butter, cocoa powder, and black tahini. Mix until the mixture resembles wet sand
Press the chocolate crust mixture firmly into the bottom of an 8-inch (23 cm) square pan, making sure it's evenly distributed
Bake the crust in the preheated oven for about 10 minutes
Remove it from the oven and let it cool completely
In a separate mixing bowl, whip the heavy cream until it starts to thicken
Add the powdered sugar and continue whipping until stiff peaks form
Gently fold in the black tahini until well combined. Be careful not to overmix
- Once the chocolate crust has cooled, spread the raspberry jam evenly over the crust
- Refrigerate the tart for at least 2-3 hours to allow it to set and the flavors to meld
- Top with whipped cream. Carefully spread the whipped cream with black tahini over the raspberry jam layer, creating a smooth and even surface
- Sprinkle black sesame seeds, if desired
