Chocolate Chip Tahini Cookie Bars

Preheat oven to 350ºF and lightly grease an 8×8 baking pan with coconut oil. Set aside.

In a large mixing bowl, beat egg, coconut sugar, unsulphured molasses, and tahini. The mixture will thicken pretty quickly, and once it looks uniform, slowly pour in filtered water while continuing to mix. You want to completely incorporate the water, and this will take 2–3 minutes of mixing.

In a separate bowl, stir coconut flour, baking soda, sea salt, and 2/3 cup chocolate chips. Slowly add this to the wet ingredients, mixing simultaneously. The mixture will be very sticky, so use a rubber spatula to scrape down the sides as needed.

Finally, transfer the dough to the baking pan and press to the sides and corners to ensure an even bake. Sprinkle a few more chocolate chips over the top, and bake for 25–27 minutes. When a toothpick poked through the center of the bars comes out clean (which was around the 26th minute for me), they are finished baking. Remove them from the oven and allow them to cool for at least an hour before cutting.

While they cool, make the chocolate drizzle. In a microwave safe bowl or double-boiler, slowly melt remaining 1/3 cup chocolate chips and coconut oil. Turn off heat and leave bowl in the microwave or in the double-boiler to stay warm.

Once bars have cooled, cut into 16 squares (or as many as you’d like) and transfer them to a cutting board or tray lined with parchment paper. Using a spoon, slowly drizzle the melted chocolate over each bar in any pattern you like. Allow this drizzle to set for 10–15 minutes.

Serve and enjoy! Store leftovers in an airtight container in the fridge for up to two weeks.