No Bake Tahini Almond Fudge Squares {Leftovers Club!}

I apologize in advance for the horrible quality of the photos in this post.  What can I say, my camera is as jet lagged as I am.  The poor thing has been slinking around the streets of Seoul in a vintage Dooney & Bourke that can hardly pass as a camera bag (we’ve talked about this, I really shouldn’t have nice things).  It’s been bumped and jostled and may have come into closer contact with live octopus than it would have liked (I could probably say the same).  It may even have had a bit too much soju (I can definitely say the same).  So as I’ve been telling people all week, you’ll have to forgive the hazy outlook on life for the time being.

Between having been out of the country last week and having family in town this week, I must admit it was bad timing for Leftovers Club.  However I can guarantee that while I don’t care enough about the quality of these photos to spend my morning retaking them,  my standards for the food I share are much higher.  These babies are tasty, and have just enough oats that I can justify eating them for breakfast.  You know, because justifying eating chocolate for breakfast is so hard for me and all.

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Tahini Almond Fudge Squares

Adapted from {Never} Homemaker

What you’ll need . . .

• 1 cup raw oats
• 1/2 cup raw almonds
• 1 cup unsweetened coconut flakes
• 1-1/2 cups dark chocolate chips
• 2 tablespoons tahini
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup

How you make them . . .

1. Line an 8 x 8 square pan with parchment paper or plastic wrap and set aside.
2. In a food processor, pulse together the rolled oats, walnuts, and coconut flakes. You want to form a fine meal.
3. In a microwave-safe bowl, combine the chocolate chips, tahini, and coconut oil. Heat at 30 second intervals, stirring in between, until melted together careful not to overheat.
4. Add your vanilla extract and maple syrup to the chocolate mixture and stir.
5. In a large bowl, combine oat mixture and chocolate mixture.  It will be thick — you may wish to just use your hands to combine it.
6. Transfer to your pan and press down until smooth and even.   Cover and let set in the refrigerator until firm.
7. Cut into squares.  Store in the fridge.

Makes 12-16 bars

Johanna