Black Tahini Raspberry Bars | Recipes | Roland Foods

Ingredients

• 2 tablespoons Roland® Black Tahini
• 1 1/2 cups cookie crumbs (you can use any simple butter or vanilla cookie)
• 1/3 cup melted butter
• 2 tablespoons cocoa powder
• 1 cup raspberry jam
• 1/4 cup Roland® Black Tahini
• 1 cup heavy cream
• 1/4 cup powdered sugar
• Preheat your oven to 350°F
• In a mixing bowl, combine the cookie crumbs, melted butter, cocoa powder, and black tahini. Mix until the mixture resembles wet sand
• Press the chocolate crust mixture firmly into the bottom of an 8-inch (23 cm) square pan, making sure it's evenly distributed
• Bake the crust in the preheated oven for about 10 minutes
• Remove it from the oven and let it cool completely
• In a separate mixing bowl, whip the heavy cream until it starts to thicken
• Add the powdered sugar and continue whipping until stiff peaks form
• Gently fold in the black tahini until well combined. Be careful not to overmix
• Once the chocolate crust has cooled, spread the raspberry jam evenly over the crust
• Refrigerate the tart for at least 2-3 hours to allow it to set and the flavors to meld
• Top with whipped cream. Carefully spread the whipped cream with black tahini over the raspberry jam layer, creating a smooth and even surface
• Sprinkle black sesame seeds, if desired