Tahini Jam Bounty Bars

Recipe by Feasting on Fruit
Yields 15 bars

Tahini Jam Bounty Bars. Sweet strawberries meet salty tahini in this paleo PB&J spin on your favorite chocolate-covered coconut candy bar made with Hu Dark Chocolate Gems!

INGREDIENTS

Chia Jam

• 2 cups (260g) frozen strawberries, chopped
• 2 tbsp chia seeds
• Optional: 1-2 tbsps maple syrup

Tahini Jam Bounty Bars

• 1 1/2 cups (240g) Hu Gems
• 2 1/2 cups (190g) unsweetened shredded coconut
• 1/2 cup (120g) tahini
• 1/2 tsp salt
• 3/4 cup chia jam (above)

INSTRUCTIONS

1. Microwave the strawberries until just warm. Mash with a fork/masher, or blend on low speed to a chunky puree.
2. Stir in the chia seeds and optional sweetener. Set aside to thicken.
3. Melt the Hu Gems. Allow to cool.
4. Combine the shredded coconut, tahini, and salt in a food processor. Process until combined and crumbly.
5. Pour half the chocolate into the bottom of a small pan or dish (I used this glass 5×7″ dish) lined with parchment paper or plastic wrap. Smooth into an even layer.
6. Spread the coconut tahini mixture on top, pressing in gently.
7. Dollop and spread a layer of chia jam on top of the coconut. 
8. Pour on remaining melted chocolate.
9. Refrigerate until set (at least 4 hours).
10. Cut into squares and enjoy! Keep in the fridge for up to a week.

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