Cocoa Tahini Pecan Date Bars

Steps

1. Line a small loaf pan with parchment, leaving some overhang on the long sides so the slab lifts out easily.
2. Pulse the pecans and pumpkin seeds in a food processor until coarsely chopped, with some pea-sized pieces left; tip them into a bowl.
3. Put the dates, tahini, unsweetened cocoa powder, vanilla and salt into the empty processor and blend until a thick, sticky chocolate paste forms, scraping down the sides once or twice.
4. Return the chopped pecans and pumpkin seeds to the processor along with the raisins and pulse just until the mixture clumps together when pinched.
5. Sprinkle half of the sesame seeds over the bottom of the lined pan, then scrape in the chocolate date mixture.
6. Press the mixture firmly and evenly into the pan with the back of a spoon or the bottom of a glass, then sprinkle the remaining half of the sesame seeds over the top and press them in.
7. Chill the pan for 1 hour until firm.
8. Lift the slab out by the parchment and cut it into 4 bars. Store leftovers covered in the fridge.