Tahini Caramel Bars & Hawaij Hot Cocoa [GF & DF]

Apr 25

Written By Kayla White

Tahini Caramel Bars

Yields ~12 Bars

Shortbread Base - A Firm Foundation

40 g | .25 c + 1 Tbs Powdered Sugar
35 g | 3.5 Tbs Cornstarch
40 g | 2.5 Tbs Sugar
170 g | .75 c Coconut Oil
250 g | 2 c Gluten Free Flour
3 g | .5 tsp Salt

1) Preheat oven to 400℉ and line a deep 8” square pan and line with enough parchment cover the sides.

2) In a mixing bowl, whisk powdered sugar, cornstarch, and sugar. Move to mixer and paddle on medium speed.

3) Slowly add melted coconut oil until crumbly.

4) Pour into the prepared pan and flatten as evenly as possible until pressed into the corners

5) Bake until lightly golden, around 25 minutes. Plenty of time to prepare the halva filling.

Halva Filling - The Sesame Kind

200 g | 1 c Original Sesame Halva
70 g | .3 c Tahini Paste

1) Mix together and set aside.

Tahini Caramel - Smooth like… well Caramel

200 g | 1 c Sugar
120 g | .5 c Water
100 g | .25 c + 3 Tbs Coconut Oil
80 g | .3 c Coconut Cream
70 g | .3 c. Tahini Paste

1) Combine sugar and water in a small pot bring to/sustain a boil for around 11 minutes, or until mixture turns deep amber.

Congratulations, you just made caramel!

2) Remove the caramel from heat and add coconut cream. Whisk until combined.

3) Add coconut oil, followed by tahini and salt and whisk together.

Assembly

1) Spread the halva filling evenly over your cooled shortbread.

2) Finish by pouring the tahini caramel on top.

3) Refrigerate until everything is set.

4) Lift out of the pan with the surplus parchment, cut and serve.

Hawaij Hot Chocolate & Honey Fluff

Yields ~2 Cups

Hawaij Spice - Its Yemenis

¼ tsp Ground Anise Seed (Optional)
¼ tsp Cinnamon
¾ tsp Cardamom
¼ tsp Nutmeg
⅛ tsp Cloves
¾ tsp Ginger

Honey Fluff - Basically a pipeable marshmallow

1 Egg White
140 g | .5 c Honey (Substitute with maple syrup to make this Vegan )
40 g | 2.5 Tbs Water
30 g | 2 Tbs Rose Water (Can be substituted for more water)

1) Separate egg white and whip until foamy. Discard the yolk.

2) Meanwhile, In a small pot, combine salt, honey, water, and rose water.

3) Bring the honey mixture to a boil until the syrup reaches 260° F.

4) Slowly pour the Honey mixture into the egg white and continue to whisk until cool, or until stiff peaks.

Hawaij Hot Chocolate - This stuff is thick enough to eat with a spoon.

57 g | .25 c Evaporated Coconut Milk
368 g | 1.5 c Coconut Milk
56 g | 2.5 Tbs Honey (Substitute with sugar or maple syrup to make this Vegan )
28 g | .25 c Black Onyx Cocoa Powder (Can be substituted for more regular cocoa powder)
43 g | 3 Tbs Tahini Paste
3 g | 1.3 tsp Hawaij Spice

1) Mix all ingredients together in a small pot.

2) Bring to a simmer while whisking and serve with a tahini drizzle and Honey Fluff.

Kayla White