Tahini Shortbread Bars

These tahini shortbreads are a much-requested favourite on retreats. Sweet, but not too sweet, they’re designed to feel grounding, nourishing, and deeply satisfying. Serves 12 Time: 30 mins (plus 4 hrs setting time!)

Ingredients

Shortbread base

Dry

• 300g oat flour

• 20g arrowroot powder

• 2 tsp salt

• 1 tsp baking powder

Wet

• 80g coconut oil, melted

• 100g coconut sugar

• 50g maple syrup

• 180g tahini

• 2 tsp vanilla extract

Yogurt-style topping

• 80g cashew butter

• 120g coconut oil

• 65g maple syrup

• 1 tsp vanilla extract

  
  

To finish

• 100g roasted walnuts, roughly chopped

• 100g dried figs, sliced lengthways

Method

Shortbread base

1. Preheat the oven to 180°C (160°C fan). Line a baking tin with parchment paper.

2. In a large bowl, mix together all the dry ingredients. In a separate bowl, combine all the wet ingredients.

3. Add the wet ingredients to the dry and mix until a thick dough forms.

4. Press the mixture evenly into the lined baking tin.

5. Bake for 15–20 minutes, until lightly golden. Remove from the oven and allow to cool completely.

Yogurt topping

6. Add the cashew butter, coconut oil, maple syrup, and vanilla to a food processor. Blend until smooth, creamy, and yogurt-like in consistency.

7. Spread the topping evenly over the cooled shortbread base.

8. Sprinkle with chopped walnuts and sliced figs.

9. Refrigerate for 4–6 hours, or until fully set.

10. Slice and serve.