Black Tahini Raspberry Bars

Difficulty: Easy | Makes: 16 Servings

Add a pop of color and flavor to your Thanksgiving dessert spread this year! These chocolate sesame-crusted raspberry fruit bars have layers or irresistible nutty flavor. Recipe by Phillip Fryman.


For the Chocolate Crust

  • 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

For the Filling

  • 1 cup raspberry jam

For the Topping


For the Chocolate Crust

  • 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

For the Black Tahini Whipped Cream
  • 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

To Assemble
  • 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