Tahini Mocha Cookie Dough Fudge Bars

Rich and Tasty!

A mouthwatering, healthy-ish treat.

I don’t necessarily recommend getting your Mushroom Chocolate in treat form everyday—but when you do opt for it, these Tahini Mocha Cookie Dough Fudge Bars are about as rich and delicious as they come.

A smile snuck across everyone’s face who tasted our test batch—accompanied by a little groan of approval. And for those looking/needing to tick dietary boxes: they’re 100% maple sweetened, vegan friendly and gluten free.

We usually try to use basic, easy to source ingredients in our recipes, but here you may have to venture out just a bit. Nothing too crazy, but the ingredients are part of what make our preferred version of these bars so dang good. I provide some substitutions if you can’t/don’t want to find some. They’ll still be delicious!

Ingredients:

Cookie Dough Layer:

2/3 C Tahini

3/4 C + 1.5 Tbsp Maple Sugar (may sub other fine natural sugar)

2 Tbsp Cacao Butter* (melted) (may sub melted coconut oil — bars won’t be as firm)

1 Tsp Vanilla Extract

1.5 Packs Brio Calypso Instant Coffee (may sub 1.5 servings of other fine instant coffee)

1 1/8 C Almond Flour

1/4 Tsp Sea Salt

Fudge Layer:

3 Tbsp Coconut Oil

3 Tbsp Maple Syrup

1/2 C Mushroom Chocolate

2 Tsp Oat Milk (or milk of choice)

1/4 C Tamari Almonds (may sub roasted, salted almonds)

Directions:

  1. Combine first 5 ingredients in medium bowl and mix well. Then add the almond flour and sea salt, mixing until well combined.

  2. Line a loaf pan with parchment paper, then press the tahini dough evenly into the pan. Place pan in freezer for at least 20 minutes while preparing the next steps.

  3. Make the fudge layer by combining the first three ingredients in a small bowl and mixing well. Then add the milk and mix again. This can sit at room temperature for up to 15 minutes before adding to the loaf pan.

  4. Chop the tamari almonds coarsley.

  5. When the cookie dough layer has been in the freezer for at least 20 minutes, remove it and pour the fudge into the pan and smooth it with a rubber spatula. Add the tamari almonds and place back in the freezer for 20 minutes or the fridge for at least 1.5 hours.

  6. Slice into 10 pieces. Store in the fridge.

*Note: The easiest place to find cacao butter may be in the skincare section of your natural food’s store. The same stuff used in skincare is what we eat. We suggest choosing organic if possible. If you’re local to Burlington, VT you can also get it from Burrough’s Chocolate at the Farmers Market.

Rachael Keener