Raspberry White Chocolate Bars with Sunflower Seed and Tahini Crust (grain-free & vegan)
Serves: 16 bars
  • Crust layer:
  • 180g sunflower seeds (1½ cups)
  • 6 medjool dates
  • 4tbsp tahini
  • 2tbsp coconut oil
  • 1tsp cinnamon
  • pinch of sea salt
  • Raspberry layer:
  • 200g coconut butter (1 cup)
  • 2tbsp maple syrup
  • 1tbsp lemon juice
  • 150g raspberries (1 cup)
  • White chocolate layer:
  • 3tbsp raw cacao butter
  • 3tbsp coconut butter
  • 2tbsp coconut oil
  • 2tsp maple syrup
  1. Line 7"square dish with parchment paper.
  2. Place sunflower seeds into a food processor or high speed blender and pulse few times until coarsely ground. Add the rest of the ingredients and blend until the mixture comes together. Spoon the mix into the dish, spread evenly onto the base and press tightly down. Set aside.
  3. In a double boiler gently melt coconut butter and set aside.
  4. Blend raspberries until smooth and stir into the melted coconut butter together with maple syrup and lemon juice. Spoon onto the crust layer and smooth out evenly. Place into a fridge for about 30 min to set.
  5. In a double boiler gently melt raw cacao butter, coconut butter and coconut oil. Stir in maple syrup. Once the raspberry layer feels firm, pour onto the top.
  6. Place into the fridge for about 10 minutes only until set. If you leave it too long the top might crack.
  7. Cut with a sharp knife into 16 squares.
  8. Store in a fridge in an airtight container or freezer.
  9. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/raspberry-white-chocolate-bars/