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Tahini Date Bark

Yash dani

Servings

4

This simple, no-bake treat combines sweet dates, nutty tahini, and rich chocolate, topped with a salty crunch from peanuts and sea salt flakes. Perfect for a quick snack or dessert, this bark is both satisfying and healthy!
Tahini Date Bark

Ingredients

  • 20 Medjool dates, pitted and halved

  • 41​ cup tahini paste

  • 41​ to 21​ cup melted chocolate

  • Chopped peanuts, for sprinkling

  • Sea salt flakes, for sprinkling

Directions

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    1. Line a baking sheet or flat surface with parchment paper.

    2. Arrange the 20 pitted and halved Medjool dates next to one another on the parchment paper. Make sure the cut side is facing down and the skin side is facing up.

    3. Place another sheet of parchment paper on top of the dates.

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    1. Using a rolling pin, press and flatten the dates firmly until they spread out and stick to one another, forming a single, solid slab.

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    1. Carefully flip the flattened date slab over, along with both sheets of parchment paper, so the skin side is now on the bottom.

    2. Gently peel off the top layer of parchment paper to expose the sticky surface of the dates.

    3. Pour 41​ cup of tahini paste onto the date base and spread it in an even layer.

    4. Next, pour 41​ to 21​ cup of melted chocolate over the tahini and spread evenly.

    5. Immediately sprinkle the top with chopped peanuts and a pinch of sea salt flakes.

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    1. Place the entire bark in the freezer for 3 to 4 hours, or until completely firm.

    2. Once frozen, remove from the freezer, slice or break it into pieces, and enjoy! Store any leftovers in the freezer.

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