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Parve
Easy
1 Hour
Diets 
Not your typical blondie bar. Warm spices, a tad of coconut, and a double citrus-tahini and chocolate glaze all come together to give these bars a somewhat Middle Eastern vibe. Dare to be different!
Yields 36 bars
1/2 cup Tonnelli Avocado Oil
3/4 cup Heaven & Earth Coconut Sugar
1 egg
zest of 1/2 orange, chopped finely
1 and 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 tablespoons unsweetened coconut flakes
1 teaspoon instant coffee
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cardamom
1 and 3/4 cups Shibolim White Spelt Flour
1/3 cup soy milk (or pareve milk of choice)
1/3 cup mini chocolate chips (or 1/2 cup chocolate chunks)
3 tablespoons Mighty Sesame Tahini
3 tablespoons confectioners’ sugar
1 tablespoon good-quality orange juice
1/8 teaspoon vanilla extract
pinch salt
1/2 teaspoon orange zest (optional, but recommended)
1/2 cup chopped good-quality chocolate
1 and 1/2 tablespoons Tonnelli Avocado Oil
1 teaspoon natural maple syrup
pinch salt
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine-inch (23-centimeter) square pan with Gefen Parchment Paper.
Place oil, sugar, and egg in the bowl of an electric mixer. Beat until well combined.
Add the zest and extracts. Add coffee, coconut, baking soda, baking powder, salt, and cardamom. Mix to combine.
Add flour alternately with soy milk. Fold in chocolate chips. Pour the batter into the prepared pan.
Bake for 20 minutes, or until set. Don’t overbake. Cool and cut into 36 small squares.
To prepare the citrus-tahini glaze, whisk the tahini, confectioners’ sugar, orange juice, vanilla, and salt in a small bowl, until smooth. Fold in zest, if using, and mix.
To prepare the chocolate glaze, melt the chocolate in a small bowl in the microwave, in 30-second intervals. Stir in remaining ingredients until smooth.
Carefully spread the tahini glaze over the bars, covering the entire surface. Drizzle the chocolate glaze over the tahini glaze with a spoon, or with a piping bag to create a pretty design. Allow glaze to harden. These bars freeze well.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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