Tahini Crunch Date Bars
If you’re looking for a snack that’s wholesome, satisfying, and easy to make, tahini crunch date bars might just become your new go-to. These bars bring together the natural sweetness of medjool dates with the rich, nutty depth of tahini for a simple snack that’s both nourishing and indulgent.
The layers are just perfect together and truly taste like a homemade candy bar. They’re a delicious sweet treat for a little afternoon pick-me-up!
A Chewy, Nutty, Sweet Treat
Tahini, a creamy paste made from ground sesame seeds, has a bold, nutty flavor that balances beautifully with the sweetness of dates. I made a simple salted tahini caramel by whisking together creamy tahini, maple syrup and a pinch of flakey salt.
You can modify this recipe and use any combination of nuts or nut butter you have around. The star of the show here are the smashed medjool dates, which add a chewy, caramel-like layer to these candy bars.
What you’ll need to make tahini crunch date bars
You can use this recipe as a simple guideline. Feel free to modify it based on preferences and ingredients you have around. Here’s what you’ll need:
- Medjool dates bring natural caramel-like sweetness
- Tahini adds creamy richness with a subtle, earthy flavor
- Pistachios provide crunch, color, and a little luxury
- Rice cakes give the bars a light, crispy texture
- Dark chocolate ties everything together with a decadent finish
- Flakey salt, to balance out the sweetness
- Press the pitted dates with your fingers to smash them, then flatten them into a small parchment lined baking dish
- Next, whisk the tahini and maple syrup with a pinch of salt to create the creamy tahini layer. Pour that over the dates
- Crush 2 rice cakes over the tahini, followed by the chopped pistachios
- Pour the melted chocolate over the top, with some extra pistachios and flakey salt.
- Set the bars in the freezer to set, slice and enjoy!
Serving & Storage
These bars keep well in the fridge for up to three weeks, and can also be frozen for longer storage. Enjoy them straight from the fridge for a firm, chewy bite or let them soften slightly at room temperature for a fudgier texture.
Craving more sweets? Check out these recipes-
Blood Orange Chocolate Pudding
Stuffed Dates with Nuts and Nut Butter
Cinnamon Banana Muffins
Salted Tahini Crunch Date Bars
Ingredients
- 12 medjool dates pitted
- 1/4 cup pistachios chopped
- 1/4 cup tahini paste
- 1 tbsp maple syrup
- 2 rice cakes
- 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
- Flakey salt
Directions
- Line a small baking dish or sheet-pan with parchment paper- I used a small 9 x 6 pan. Remove the pits from the medjool dates and flatten them gently with your fingers. Press them into the bottom of the dish in rows of 3 as the base layer
- In a small bowl, whisk together the tahini, maple syrup and pinch of salt until smooth and creamy. Pour the tahini over the dates
- Crush the rice cakes onto the tahini, followed by the chopped pistachios, reserving some pistachios to top.
- Melt the chocolate chips with the coconut oil in 30 second increments until smooth. Pour the chocolate over the bars, then top with more chopped pistachios and flakey salt
- Set in the freezer to firm up for 30 minutes.
- Once firm, slice into 12 bars. Keep stored in the fridge for up to 3 weeks, or freeze for up to 3 months. If eating from frozen, I suggest letting them thaw at room temperature for 10 minutes
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