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June 23, 2020

Sesame Chocolate Ganache Bars

A layer of rich chocolate ganache infused with Black Sesame milk atop a crumbly oatmeal bar is a match made in heaven. Extra sesame seeds and salt sprinkled on the top bring out the sesame flavor. Not overly sweet, this recipe is perfect for a midday treat or to satisfy those late-night cravings!

Ingredients

Yields: 16 bars

1 3⁄4 cup rolled oats

1⁄4 cup toasted sesame seeds + 2 teaspoons sesame seeds (for topping)

3 Tablespoons coconut sugar

1⁄4 teaspoon salt + 1/8 teaspoon sea salt (for topping)

1⁄4 cup room-temperature coconut oil

1⁄2 teaspoon vanilla extract

1⁄2 cup of Three Trees Black Sesame Nut and Seedmilk

1 1⁄2 cups (10 oz) of dark chocolate chips or chopped dark chocolate

Directions

Preheat oven to 350F.

In a food processor, pulse the oats, 1⁄4 cup of sesame seeds, coconut sugar, and 1⁄4 teaspoon salt, until they become a fine meal.

To the food processor, add the coconut oil and vanilla extract, and pulse to combine.

Add 1 Tablespoon of water to the mixture and pulse again to combine. The mixture will be crumbly but should hold together when pressed between your fingers.

Pour the contents of the food processor into a 8x8 parchment-lined pan. Using the underside of a measuring cup, press the crust mixture in the bottom of the pan. The crust should be compact and even.

Bake the crust for 12-15 minutes, or until the edges and top of the crust are golden brown. Let cool while preparing the ganache.

In a small saucepan, heat the Black Sesame milk over medium heat. Once the milk is hot and steaming, but not quite simmering, remove the saucepan from the heat and stir in the dark chocolate. Use a spatula to scrape the sides and bottom of the saucepan to ensure that the chocolate melts evenly.

Once all the chocolate has melted, and the ganache is silky-smooth, carefully pour the ganache over the crust. Gently jiggle the pan to distribute the ganache evenly.

Sprinkle the top of the bars with the additional 2 teaspoons sesame seeds and 1/8 teaspoon salt.

Place in the fridge for at least two hours, or until the ganache has set. Slice and enjoy!

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Sesame Chocolate Ganache Bars
June 23, 2020

Sesame Chocolate Ganache Bars

A layer of rich chocolate ganache infused with Black Sesame milk atop a crumbly oatmeal bar is a match made in heaven. Extra sesame seeds and salt sprinkled on the top bring out the sesame flavor. Not overly sweet, this recipe is perfect for a midday treat or to satisfy those late-night cravings!

Ingredients

Yields: 16 bars

1 3⁄4 cup rolled oats

1⁄4 cup toasted sesame seeds + 2 teaspoons sesame seeds (for topping)

3 Tablespoons coconut sugar

1⁄4 teaspoon salt + 1/8 teaspoon sea salt (for topping)

1⁄4 cup room-temperature coconut oil

1⁄2 teaspoon vanilla extract

1⁄2 cup of Three Trees Black Sesame Nut and Seedmilk

1 1⁄2 cups (10 oz) of dark chocolate chips or chopped dark chocolate

Directions

Preheat oven to 350F.

In a food processor, pulse the oats, 1⁄4 cup of sesame seeds, coconut sugar, and 1⁄4 teaspoon salt, until they become a fine meal.

To the food processor, add the coconut oil and vanilla extract, and pulse to combine.

Add 1 Tablespoon of water to the mixture and pulse again to combine. The mixture will be crumbly but should hold together when pressed between your fingers.

Pour the contents of the food processor into a 8x8 parchment-lined pan. Using the underside of a measuring cup, press the crust mixture in the bottom of the pan. The crust should be compact and even.

Bake the crust for 12-15 minutes, or until the edges and top of the crust are golden brown. Let cool while preparing the ganache.

In a small saucepan, heat the Black Sesame milk over medium heat. Once the milk is hot and steaming, but not quite simmering, remove the saucepan from the heat and stir in the dark chocolate. Use a spatula to scrape the sides and bottom of the saucepan to ensure that the chocolate melts evenly.

Once all the chocolate has melted, and the ganache is silky-smooth, carefully pour the ganache over the crust. Gently jiggle the pan to distribute the ganache evenly.

Sprinkle the top of the bars with the additional 2 teaspoons sesame seeds and 1/8 teaspoon salt.

Place in the fridge for at least two hours, or until the ganache has set. Slice and enjoy!

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Sesame Chocolate Ganache Bars
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We’d love to hear from you!
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Response time is within 1 to 3 business days
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Please try again!
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Have Questions?