Date Bars with Buckwheat Puffs, Tahini and Orange

Instructions

1. 1

   Prepare the pan and buckwheat

   Line a small pan measuring about 15 × 15 cm with baking paper. Mix the puffed buckwheat, cocoa, sesame seeds and salt in a bowl.

   
2. 2

   Blend the date base

   Place the dates in a food processor and add the tahini, orange juice and zest. Blend until a thick, sticky paste forms, with no large pieces of date remaining.

   
3. 3

   Combine the mixture

   Add the date paste to the dry ingredients. Mix thoroughly with a sturdy spoon so the buckwheat puffs are evenly coated and no dry patches remain in the bowl.

   
4. 4

   Press into the pan

   Transfer the mixture to the prepared pan. With damp fingers or the bottom of a glass, press it down firmly and evenly into the corners so the bars hold their shape once chilled.

   
5. 5

   Chill and cut

   Refrigerate the pan for 60 minutes. Lift out the firm slab using the baking paper and cut it into 8 bars with a sharp knife. Serve chilled, or let stand at room temperature for 5 minutes to soften.