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–+ servings

Salted Tahini Crunch Date Bars

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Serves: 12 servings
Prep Time: 10 minutes

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

  1. 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
  2. In a small bowl, whisk together the tahini, maple syrup and pinch of salt until smooth and creamy. Pour the tahini over the dates
  3. Crush the rice cakes onto the tahini, followed by the chopped pistachios, reserving some pistachios to top.
  4. 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
  5. Set in the freezer to firm up for 30 minutes.
  6. 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