Creamy Cocoa Squares
Submitted by mimma
Wholesome layered bar cookies with a tahini-oat-almond crumb crust and a cocoa filling made from tofu, ricotta, and maple syrup. Sweetened naturally and full of fiber.
YIELD
16 servingsPREP
15 minCOOK
35 minREADY
50 minThese bars look like a regular brownie-style treat, but the ingredient list tells a different story. A healthier one, without sacrificing that fudgy chocolate satisfaction.
The crumb layer is whole wheat pastry flour, bran, oat flakes, slivered almonds, and tahini held together with rice syrup. Nutty, earthy, and just barely sweet enough to work as both the base and the crumbly top.
Sandwiched between those layers is a cocoa filling blended from tofu and ricotta with maple syrup and vanilla. It bakes into something dense and truffle-like that contrasts with the crunchy crumb.
Kitchen Tips
- If the crumb mixture feels too dry, add a drizzle of oil until it just holds together when pressed. It should be crumbly but packable.
- Press the bottom layer firmly into the pan so the squares hold their shape when you cut them.
- Blend the tofu and ricotta until silky smooth in a food processor before adding the cocoa. Any chunks will stand out in the filling.
- Cool completely in the pan before cutting. The filling needs time to set or you’ll end up with a crumbly mess.
Ingredients
Directions
Combine first six ingredients to form a crumb mixture.
Set aside (if crumb mixture does not stick together, add a little oil).
Beat together remaining ingredients.
Place half of crumb mixture in an oiled 9 x 12 inch pan, press down well; cover with cocoa mixture, then top with remaining crumb mixture.
Bake at 350℉ (180℃) F for 30 to 35 minutes or until golden.
Cool and cut into squares.
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