Rating
0
Average: 0 (0 votes)
Active time
20 minutes
Total time
3 hours
Yield
9 bars
Serving Size
1 bar
Nutritioni
Ingredients

Crust

½ cup rolled oats

½ cup sesame seeds

¼ teaspoon salt

10 soft dates

¼ cup tahini

 

Filling

1 tablespoon arrowroot starch

1 cup freshly squeezed lemon juice (from about 7 lemons)

¼ cup + 1 tablespoon sugar 

14 oz extra firm tofu

zest of 2 lemons 

¼ teaspoon turmeric, for color

Instructions
  1. Preheat oven to 350°F and line an 8x8 inch baking dish with parchment paper.
  2. Add oats & sesame seeds to a high powered blender or food processor and pulse for about 30 seconds, until the sesame seeds break down into a crumbly powder. Add the salt, dates and tahini and blend for another minute, until everything is combined.
  3. Transfer mixture to the parchment-lined baking dish and spread evenly to form a crust, pressing down firmly until it’s evenly distributed and well packed. Bake for 15 minutes, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly.
  4. While the crust is baking, add all filling ingredients to a high speed blender or food processor and blend until smooth.
  5. After crust cooks, pour filling evenly on top and cook 35 minutes at 350°F.
  6. Let cool 10 minutes, then refrigerate uncovered for at least 2 hours (to let the custard set) before cutting with a sharp knife. Cut into 9 pieces and store covered in the refrigerator. 

An Oldways recipe, courtesy of Kelly Toups

Nutrition

Calories: 200
Total Fat: 10g
Saturated Fat: 1.5g
Sodium: 70mg
Carbohydrate: 23g
Fiber: 2g
Total Sugar: 13g (Added Sugar: 7g)
Protein: 8g

Yield: 9 bars

Serving Size: 1 bar

How'd it Taste?

Helen
May 2, 2022
0
We made the crust separately as cookies, leaving half the oats out and adding them whole before cooking, really tasty cookies. We then use the same mixture and added chocolate cocoa nibs and raisins in one batch and malt extract in another, it’s so versatile - thank you ❤️

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