Mocha Citrus Dream Bars

Brynie Greisman January 28, 2026

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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

13

1h 12

Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Tree nuts, Sesame, Gluten, Wheat, Soy

Cook Mode Keep your screen awake while you cook

Ingredients

Mocha Citrus Dream 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)

Citrus-Tahini Glaze

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)

Silky Chocolate Glaze

1/2 cup chopped good-quality chocolate
1 and 1/2 tablespoons Tonnelli Avocado Oil
1 teaspoon natural maple syrup
pinch salt

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bars blondies brynie greisman chocolate glaze citrus freeze ahead freezer-friendly glaze mocha tahini

Directions

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.

Tips:
You can make these bars without a mixer. Just whisk the ingredients in a bowl, following the instructions.

Notes:
You can skip the tahini glaze and just drizzle the chocolate glaze over the bars for a more conventional taste.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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Mocha Citrus Dream Bars

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

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

Ingredients

Mocha Citrus Dream 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)

Citrus-Tahini Glaze

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)

Silky Chocolate Glaze

1/2 cup chopped good-quality chocolate
1 and 1/2 tablespoons Tonnelli Avocado Oil
1 teaspoon natural maple syrup
pinch salt

Directions

Step 1 - Prepare the Mocha Citrus Dream Bars

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.

Step 2 - Prepare the Citrus-Tahini Glaze

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.

Step 3 - Prepare the Chocolate Glaze

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.

Step 4 - Credits