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Close up of Chocolate Pecan Date Tahini Bars

Chocolate Pecan Date Tahini Bars

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 8 Minutes (Pecans)
  • Total Time: 28 Minutes (+Rest Time)
  • Yield: 9 Bars 1x
  • Category: Dessert
  • Diet: Vegan

Description

These Chocolate Pecan Date Tahini Bars are seriously irresistible, think sweet dates plus crunchy pecans, layered together with nutty tahini, and topped with rich chocolate.

Inspired by Claire Sharryn Roberto

Ingredients

Scale

Ingredients:

  • 1 ¼ cup toasted pecan halves, (divided)
  • 16 to 20 Medjool dates, pitted *
  • ½ cup runny tahini *
  • 1 cup (154 g) vegan semi-sweet (or dark) chocolate chips, melted *
  • Sprinkle flakey sea salt

Instructions

  1. Preheat the oven to 350 F.
  2. Line an 8×8 square baking pan with parchment paper, set aside. Be sure to have the parchment paper hang over both sides of the pan for easy removal.
  3. Line a baking sheet with parchment paper. Place the pecan halves on the parchment-lined baking sheet and roast for 4 minutes, then flip and roast for another 3 to 4 minutes, watch the pecans carefully to prevent burning. Remove from the oven and immediately place the roasted pecans on a plate to slightly cool.
  4. In the meantime, split open the dates, remove the seeds, and line the bottom of the 8×8 baking pan with the dates, place the outside of the date facing down onto the pan and leave the gooey insides facing upward. This keeps the dates from sticking to the parchment paper too much. Press the dates hard to create a huge cohesive layer of dates. This step can be sticky but keep squishing the dates downward to make them spread and to create a sold cohesive bottom layer. This will take several minutes. Try to avoid leaving any holes in the date layer. If needed, add more dates to fill in any gaps.
  5. Remove ¼ cup of toasted pecan halves and set aside. This will be used for the top. Place the remaining 1 cup of toasted pecan halves on top of the date layer and press hard. This will break the pecan halves which is fine and will make the pecans stick to the date layer. Create a single cohesive pecan layer. Use a square of parchment paper to press down onto the pecans to get them to stick to the dates.
  6. Next add the runny tahini and spread it out evenly over top of the pecan layer. Try to ensure that the entire layer is covered with the tahini. This layer is very thin.
  7. Next melt the chocolate chips by placing them in a microwave safe bowl and microwave for 30 seconds and stir vigorously. Microwave in 10 second intervals and stirring vigorously. Repeat until all the chocolate is completely melted. Once the chocolate chips are melted, pour the melted chocolate over top of the tahini and spread it out evenly. It’s okay if the tahini and chocolate slightly mix together.
  8. Take the remaining ¼ cup of toasted pecans and give them a rough chop, then sprinkle over top of the chocolate layer. Place in the freezer for 30 minutes.
  9. After the first 15 minutes in the freezer have past, then remove and sprinkle with some flaky sea salt over the top, then place back in the freezer for another 15 minutes to allow the chocolate to set. After the bars have been in the freeze for a total of 30 minutes and the chocolate is fully set, remove from the freezer and lift the bars from the pan by holding onto the edges of the parchment paper and onto a cutting board. Cut into 9 pieces. Enjoy! Store the bars in the refrigerator or freezer.

Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  9 bars

Find it online: https://monkeyandmekitchenadventures.com/chocolate-pecan-date-tahini-bars/