Sweetened black sesame paste is a mega-superstar in desserts. This is well known in east asian countries like Japan and China where it is a quintessential staple in sweet treats like ice cream, pastries, cakes and glutinous rice balls. In western culture we know how well nuts like pistachios, almonds and pecans work in all sorts of sweet applications, too many to list really. Black sesame lends a similar nuttiness to desserts although for some reason has not enjoyed the same ubiquity. The color maybe? Perhaps now is the time to give yourself to the Dark Side!

If you're not familiar with "raw cheesecake" it's really not cheesecake at all.  It is made mainly with soaked cashew nuts.  So besides being absurdly delicious, these are dairy-free, vegan, gluten-free and refined sugar-free.  What!  And just one of these bars is enough to satisfy my giant sweet tooth so you could make a batch and share with your loved ones.  Or not!  They do keep exceptionally well in the freezer.

Referenced and adapted Green Kitchen Stories' "Pumpkin Pie Caramel Bars" and My New Roots' "Raw Cashew Dreamcake" for the basic raw cheesecake part of the recipe.  Makes 16 bars measuring approx 1" x 2.5" each.

Black Sesame Raw Cheesecake Bars

{ gluten-free, vegan, dairy-free, refined sugar free, paleo }

INGREDIENTS

For the crust

7 or 8  soft Medjool dates, pitted  (Tip:  if dates are pretty firm, soften in some hot water for 5 minutes, and reserve the soaking water to use later for the filling)

1 tbsp  coconut oil, liquid state

1/2 C  almond flour or almond meal (50g)

1/2 C  desiccated unsweetened coconut (40g)

1/8 tsp fine sea salt

For the black sesame paste

1C black sesame seeds

8 tbsp raw honey

2 tbsp warm water (or the reserved date water if that step was required above)

For the cashew filling

1C raw cashews, soaked in filtered water overnight or minimum 5 hours

1/2  vanilla bean, split lengthwise and seeds scraped (or 1/2 tsp vanilla bean paste / extract)

3 tbsp coconut oil, liquid state

3 tbsp pure maple syrup or raw honey in liquid state

2 tbsp warm water (or the reserved date water if that step was required above)

For coating the bars

8 oz dark dairy-free chocolate (240g)  (read the label to ensure it is dairy-free, if intolerant)

METHOD

For the Crust

1. Line a 10" x 5" x 3" or similar-sized loaf pan with 2 pieces of parchment paper so that it overhangs all 4 sides (i.e. one strip lengthwise, one strip crosswise).  These will be your handles to lift the cake out of the pan later.

2. Blend softened dates and coconut oil in a food processor or high-speed blender until smooth and all lumps are gone. 

3. Add the remaining crust ingredients (almond flour, coconut, sea salt) and pulse a few times until mixture is thoroughly combined.

4. With your hand, press crust evenly onto bottom of the loaf pan.  I find it helpful to fold down a piece of the parchment temporarily while doing this so the crust doesn't stick to my hand while I press.  Place the loaf pan in the freezer while you make the filling.

For the Black Sesame Paste

5. Put the black sesame seeds into a food processor or high-speed blender and blend until the seeds have secreted their oils and the mixture is fairly smooth - this takes about 3 minutes in my food processor.  Scrape down the sides partway through.  Add the honey and water. Blend about a minute more or until you get a sticky tar-like paste.  Mmm.  Set aside.

For the Cashew Filling

6. Clean the food processor or blender.  Put in the remaining filling ingredients (cashew, vanilla, coconut oil, maple syrup, water).  Blend on high until very smooth, about 2 to 3 minutes.  Use additional water as needed to acquire a smooth consistency.  A fancy blender (like a Vitamix or Blendtec) would yield a silkier filling but don't be discouraged if you are like me and do not own one of those.  The mixture may not be as silky but it is still divine in the finished bars.

7. Bring the loaf pan out of the freezer.  First, using a spatula, spread the black sesame paste evenly on top of the crust. If the parchment paper is getting in your way, simply dab a wee bit of the sticky sesame paste onto the flaps to "glue" them down against the outside of your loaf pan - it's an effective trick :)  

8. Next, pour the cashew mixture over the black sesame layer and smooth it out with a spatula. You may tap the loaf pan several times on a cushioned chair seat to even it out.  Place the loaf pan back in the freezer for about 3 hours or until very firm.  

9. Shortly before the bars are ready to come out of the freezer, melt the dark chocolate over a double boiler.  Once melted, keep it on top of the ambient heat of the double boiler (with the heat OFF) while you cut the cake into bars.

10. To remove the cake from the pan, carefully lift the parchment paper to release it. Thaw a minute or two.  Cut into 8 evenly spaced bars about 1", then cut once more down the middle of each bar so that now you have 16 pieces measuring about 1" x 2.5" each.

11. With the bars on a wire rack over parchment to catch drippings, spoon the melted chocolate over the bars covering the top and pushing the chocolate down the sides with the back of the spoon. You need to work pretty quickly or the chocolate will begin to harden from the cold of the bars. You can work in two batches, keeping half the bars in the freezer while you coat the first batch.  As necessary, return the chocolate to the double boiler if the consistency is getting stiff and harder to spread.  Once the bars are coated, chill in the freezer until the chocolate is completely set, about 30 minutes.

12. Store in an airtight container in the freezer.  To serve, thaw about 5-10 minutes.  I like them best when they are still cold.  

Enjoy! xx

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